Greek Yogurt Cookies
Soft, thick, and packed with chocolate chips, these Greek Yogurt Cookies are the perfect balance of chewy and fluffy. Greek yogurt adds moisture, richness, and a subtle tang that makes every bite taste homemade and comforting.
These cookies bake up tall and tender with lightly crisp edges and soft centers. They are easy to make in one bowl and require simple ingredients you probably already have in your kitchen.
If you love classic chocolate chip cookies but want a softer texture and a little extra protein, this recipe will quickly become a favorite.
Why You Will Love These Greek Yogurt Cookies
- Super soft and thick texture
- Naturally moist from Greek yogurt
- Easy one bowl cookie recipe
- Gluten free option included
- Rich chocolate in every bite
- Greek yogurt makes these cookies extra tender while also giving them a light and fluffy structure.
What Does Greek Yogurt Do in Cookies
Greek yogurt acts as both a moisture booster and a texture enhancer.
Because it contains natural acidity, it reacts with baking soda and helps create a softer cookie crumb. It also replaces part of the fat normally needed in cookie dough.
Benefits of Greek yogurt in cookies
Keeps cookies soft longer
Adds slight tang that balances sweetness
Adds protein and moisture
Helps cookies stay thick instead of spreading too much
Ingredients
- 1 stick unsalted butter, melted
- ⅔ cup coconut sugar
- ½ cup unsweetened Greek yogurt
- 2 tsp vanilla extract
- 1 egg
- 1 ½ cups gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup mini dark chocolate chips
Ingredient Tips for Best Results
Greek Yogurt
Use a thick Greek yogurt. Brands like Chobani or Oikos work well because they have less liquid.
Coconut Sugar
Adds a subtle caramel flavor that pairs perfectly with chocolate.
Gluten Free Flour
Use a 1 to 1 gluten free baking blend. If not gluten free, all purpose flour works perfectly.
Mini Chocolate Chips
Mini chips distribute chocolate evenly throughout the cookies.
How to Make Greek Yogurt Cookies
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined. - Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.
- Mix in the gluten free flour, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 10 to 12 minutes, or until the edges are just very barely light brown.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.
Texture Guide for Greek Yogurt Cookies
| Ingredient Change | Cookie Texture Result |
| Thick Greek yogurt | Soft chewy cookies |
| Thin yogurt | Cookies spread more |
| Coconut sugar | Deep caramel flavor |
| White sugar | Crisp edges |
| Gluten free flour | Social Media Assistant |
Baking Tips
- Use thick Greek yogurt for best structure
- Do not overbake the cookies
- Let cookies cool before removing from the pan
- Use parchment paper to prevent sticking
- The cookies should look slightly underbaked in the center when removed from the oven.
Flavor Variations
Chocolate Chip Greek Yogurt Cookies
Add extra dark chocolate chunks.
Blueberry Greek Yogurt Cookies
Fold in dried blueberries.
Peanut Butter Greek Yogurt Cookies
Add two tablespoons peanut butter to the dough.
Lemon Greek Yogurt Cookies
Add lemon zest for a bright citrus flavor.
Troubleshooting Cookies
| Issue | Likely Cause | Recommended Fix |
| Too Dry/Crumbly | Too much flour or overbaking. | Measure flour by weight or “spoon and level” method; reduce bake time. |
| Too Soft/Doughy | Underbaked or high humidity. | Bake for an extra 1–2 minutes or let them rest longer on the pan. |
| Spreading Too Much | Butter was too soft or oven was too cool. | Chill the dough for at least 20 minutes before baking. |
| Not Spreading Enough | Dough is too cold or too much flour. | Flatten the dough slightly with your palm or a fork before baking. |
Storage
Store cookies in an airtight container at room temperature for up to 3 days.
To freeze
Place cookies in a sealed container and freeze up to 3 months.
Frequently Asked Questions
Yes. Simply use a gluten free flour blend that is designed for baking. Many one to one gluten free flours work well in this recipe.
Greek yogurt cookies naturally stay thick. If your cookies do not spread, gently flatten the dough balls before baking.
Yes, but Greek yogurt works best because it is thicker. Regular yogurt contains more liquid, which can make the cookie dough too soft and cause cookies to spread more during baking.
You May Also Like
- Yogurt Bark
- Greek Yogurt Brownies
- Paleo Vegan Coconut Yogurt Parfait
- Strawberry Bark
- Vegan Protein Cookies
If you make this Greek yogurt cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Greek Yogurt Cookies
Ingredients
- 1 stick unsalted butter, melted
- ⅔ cup coconut sugar
- ½ cup unsweetened Greek yogurt
- 2 tsp vanilla extract
- 1 egg
- 1 ½ cups gluten free flour, see note
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup mini dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.
- Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.
- Mix in the gluten free flour, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 10 to 12 minutes, or until the edges are just very barely light brown.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- You can use melted butter or brown butter. For these photos, I used melted butter.
- I recommend a brand of yogurt that is thicker in nature. I like Chobani and Oikos.
- The dough should be very similar in texture and color to normal cookie dough.
- These cookies don’t spread too much while baking. They remain tall and thick.
- Store any leftovers for up to 3 days at room temperature in an airtight container.