Merken This Greek Yogurt Cookie Dough is a game-changer for anyone who loves the taste of raw dough but wants a safer, tangier version. By swapping eggs for creamy Greek yogurt, you get a rich, scoopable treat that balances buttery sweetness with a subtle tang. It is the ultimate snack to keep in your fridge for whenever those cravings hit.
Merken Perfect for a quick snack or a unique dessert dip, this egg-free dough uses heat-treated flour and mini chocolate chips to ensure every bite is safe, smooth, and packed with classic cookie flavor. It stays perfectly scoopable even after chilling.
Ingredients
- Dairy & Fats: 1/2 cup unsalted butter (softened to room temperature), 1/4 cup plain full-fat Greek yogurt
- Sweeteners & Flavor: 1/2 cup granulated sugar, 1/4 cup light brown sugar (packed), 1 teaspoon pure vanilla extract
- Dry Ingredients: 1 1/4 cups all-purpose flour (heat-treated), 1/4 teaspoon fine sea salt
- Add-ins: 1/2 cup mini semisweet chocolate chips
Instructions
- Step 1: Heat-Treat the Flour
- Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely before use.
- Step 2: Cream Butter and Sugars
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Step 3: Add Wet Ingredients
- Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
- Step 5: Fold in Add-ins
- Using a spatula, gently fold in the mini chocolate chips until evenly distributed.
- Step 6: Chill the Dough
- Cover the bowl with plastic wrap or transfer dough to an airtight container. Chill in the refrigerator for at least 30 minutes to firm up.
- Step 7: Scoop and Serve
- Scoop tablespoons of cookie dough and serve immediately, or store in the refrigerator for up to 5 days.
Zusatztipps für die Zubereitung
To heat-treat flour without an oven, microwave 1 cup at a time on high for 1 minute, stirring and checking until it reaches 165°F (74°C). This dough is specifically designed to be eaten raw, so do not add raw eggs. For the best texture, always enjoy the dough chilled.
Varianten und Anpassungen
For a lighter texture, substitute half the all-purpose flour with finely ground oat flour. You can add variety by stirring in chopped nuts, sprinkles, or dried fruit. For a dairy-free version, simply use non-dairy yogurt and vegan butter.
Serviervorschläge
This dough can be stored in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the fridge before eating.
Merken Whip up a batch of this edible dough whenever you need a sweet fix. It is a versatile, safe, and family-friendly treat that proves you do not need an oven to make something truly delicious and nostalgic.
Häufige Fragen zum Rezept
- → Warum muss das Mehl hitzebehandelt werden?
Das Mehl wird bei 175°C für 5 Minuten gebacken, um mögliche Bakterien abzutöten. Dies macht den Teig sicher für den rohen Verzehr, da keine Eier verwendet werden.
- → Kann ich den Teig ohne Mixer zubereiten?
Ja, verwenden Sie einen großen Löffel oder Handrührgerät. Die Mischung dauert etwas länger, bis sie leicht und fluffig ist, aber das Ergebnis bleibt gleich cremig.
- → Wie lange ist der Teig haltbar?
Im verschlossenen Behälter im Kühlschrank bis zu 5 Tage. Für längere Lagerung portionsweise einfrieren und im Kühlschrank auftauen vor dem Genuss.
- → Kann ich die Schokolade ersetzen?
Absichtlich. Probieren gehackte Nüsse, bunte Streusel, getrocknete Früchte oder weißge Schokoladenstückchen für Variationen.
- → Ist dieser Teig laktosefrei?
Nein, er enthält Butter und griechischen Joghurt. Für eine laktosefreie Version verwenden Sie pflanzliche Alternativen und veganen Butterersatz.
- → Warum griechischer Joghurt?
Griechischer Joghurt ist dicker und cremiger als normaler Joghurt. Er verleiht dem Teig eine angenehme Säure, die die Süße ausbalanciert, und zusätzliche Protein.