These Greek Yogurt Cookie Dough bites are a fun and healthy treat! Made with creamy Greek yogurt, they’re rich and soft with a lovely hint of sweetness. Yum!
I love grabbing these cookie dough bites when I’m craving something sweet. They’re perfect for a snack or a little dessert—no baking required! How easy is that?
Key Ingredients & Substitutions
All-Purpose Flour: It’s key for your cookie dough’s texture. Remember to heat-treat it first! If you’re looking for a gluten-free option, try using almond flour or oat flour. Just note that it might change the texture a bit.
Greek Yogurt: Full-fat Greek yogurt adds creaminess and protein. If you’re watching calories, you can use low-fat yogurt. I personally love the tanginess of Greek yogurt, which balances the sweetness of the sugar.
Brown Sugar: Using brown sugar gives a deeper flavor. If you’re out, you can swap it with white sugar mixed with a little molasses (1 tbsp molasses per cup of white sugar) or coconut sugar for a healthier option.
Butter: Unsalted butter is best since it lets you control the salt level. For a dairy-free version, coconut oil or a nut butter can be good substitutes, though it may alter the flavor slightly.
Chocolate Chips: Mini chips are great for distributing flavor throughout. If you want to cut sugar, dark chocolate chips or even chopped nuts can be yummy alternatives.
How Do I Safely Enjoy Raw Flour in This Recipe?
A common concern with recipes using raw flour is food safety. The key is heat-treating it! This simple step kills any potential bacteria.
- Spread flour evenly on a baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 5-7 minutes.
- Let the flour cool completely before using it in your dough.
This extra step may take a few minutes, but it ensures your cookie dough is safe to eat and still delicious! Trust me, it’s worth it!
How to Make Greek Yogurt Cookie Dough
Ingredients You’ll Need:
- 1 cup all-purpose flour (heat-treated to make it safe for eating raw)
- 1/2 cup Greek yogurt (full fat for creaminess)
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/3 cup mini chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time. Plus, you’ll want to heat-treat the flour, which takes an additional 5-7 minutes. If you decide to chill the dough, add about 30 minutes. Overall, it’s a quick and easy treat!
Step-by-Step Instructions:
1. Heat-Treat the Flour:
To ensure the flour is safe to eat, preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet. Bake for 5-7 minutes and then let it cool completely. This makes sure any bacteria is eliminated from the raw flour.
2. Cream the Butter and Sugar:
In a mixing bowl, combine the softened unsalted butter and packed brown sugar. Using a mixer, cream them together until the mixture is smooth and creamy. It should look light and fluffy.
3. Mix in Greek Yogurt and Vanilla:
Add the Greek yogurt and vanilla extract to the butter-sugar mixture. Stir everything together until fully combined and nice and smooth.
4. Combine with Flour and Salt:
Now, add the cooled heat-treated flour into the bowl along with a pinch of salt. Stir it well until a dough starts to form. You’ll see it come together nicely!
5. Fold in the Chocolate Chips:
Gently fold in the mini chocolate chips into the dough, spreading them evenly throughout for that yummy chocolaty goodness.
6. Scoop and Serve:
Scoop the cookie dough into small bite-sized balls using a spoon or a cookie scoop. You can serve these right away or refrigerate them for about 30 minutes. Chilling helps to firm up the dough a bit!
7. Storing Leftovers:
If you have any leftover cookie dough, store it in an airtight container in the refrigerator for up to 3 days. You can enjoy this delicious treat any time you like!
Now, dig in and enjoy this creamy, protein-packed no-bake treat that’s perfect for snacking or dessert!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it will change the flavor and texture slightly, making it denser. You might want to add a bit more Greek yogurt or a splash of milk to maintain moisture.
How Long Does This Cookie Dough Last?
The cookie dough can be stored in an airtight container in the refrigerator for up to 3 days. If you want it to last longer, you can freeze it in a sealed container for up to a month.
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative. You can add nuts, dried fruit, or even swapping in different types of chocolate chips, like dark or white chocolate, to mix things up!
Is It Safe to Eat Raw Flour?
Raw flour can pose a risk, but heat-treating it makes it safe! Just remember to spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes before using it in the recipe.