If you’re craving a cookie that’s soft, chewy, and a little lighter than the usual buttery treats, these Chewy Greek Yogurt Cookies are the perfect choice. Made with creamy Greek yogurt instead of excess butter or oil, they deliver a tender, melt-in-your-mouth texture with a subtle tang that balances the sweetness beautifully. These cookies are rich in flavor but surprisingly wholesome — ideal for everyday snacking, lunch boxes, or pairing with your afternoon coffee.
They’re incredibly easy to make, endlessly adaptable, and the kind of simple comfort food you’ll want to bake again and again. With the perfect balance of chewy inside and crisp golden edges, these cookies prove that indulgence doesn’t have to mean heavy or complicated.
Why You’ll Love This Recipe
- Soft and chewy texture: Greek yogurt keeps the cookies moist without being cakey.
- Healthier than traditional cookies: Lower in fat and packed with protein.
- Customizable: Add chocolate chips, fruit, nuts, or spices.
- Quick and simple: Made with everyday pantry ingredients in just 30 minutes.
- Great for meal prep: Stay fresh for days and freeze beautifully.
Ingredients for Chewy Greek Yogurt Cookies
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- ½ cup plain Greek yogurt (2% or whole for richness)
- 1 teaspoon vanilla extract
- Optional mix-ins:
- ½ cup chocolate chips or chunks
- ¼ cup chopped nuts (pecans, walnuts, or almonds)
- ¼ cup dried fruit (cranberries, raisins, or apricots)
- 1 teaspoon cinnamon or nutmeg for spice
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.
Step 4: Add the Wet Ingredients
Beat in the egg, Greek yogurt, and vanilla extract until smooth. The mixture may look slightly creamy or thick — that’s perfect.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies tender. Fold in any optional mix-ins like chocolate chips or nuts.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop dough balls (about 1 ½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are lightly golden and the centers are just set. The cookies should still look soft in the middle — they’ll firm up as they cool.
Step 7: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for the ultimate chewy texture or store once fully cooled.
Flavor and Texture Profile
These Chewy Greek Yogurt Cookies are soft, buttery, and slightly tangy, with just the right sweetness to satisfy your craving without being overwhelming. The Greek yogurt adds a delicate creaminess and keeps the cookies moist for days. The texture strikes the perfect balance — chewy in the center, lightly crisp at the edges, and wonderfully tender throughout.
If you add mix-ins like chocolate chips, nuts, or spices, each variation brings a new layer of flavor and texture. The result is a versatile cookie that feels both classic and refreshingly light.
Tips for Perfect Greek Yogurt Cookies
- Use thick Greek yogurt: Avoid watery or low-fat versions — they can make the dough too soft.
- Don’t overbake: Remove cookies while the centers are still pale; overbaking will make them dry.
- Chill the dough: For thicker cookies, chill for 20 minutes before baking.
- Balance sweetness: Greek yogurt adds tang, so taste the dough and adjust sugar if you like them sweeter.
- Mix-ins last: Fold in extras at the end to avoid overworking the dough.
Make-Ahead and Storage Tips
- Make Ahead: Prepare the dough and refrigerate (covered) for up to 48 hours before baking.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies for up to 2 months. Reheat in the microwave for 10 seconds for that fresh-from-the-oven chewiness.
- Dough Freezing: Scoop dough balls onto a baking sheet, freeze until solid, then store in freezer bags. Bake straight from frozen, adding 1 extra minute to the bake time.
Variations and Add-Ons
- Chocolate Chip Greek Yogurt Cookies: Classic, chewy, and crowd-pleasing — add ½ cup chocolate chips.
- Oatmeal Greek Yogurt Cookies: Replace ½ cup flour with rolled oats for a heartier texture.
- Lemon Greek Yogurt Cookies: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice for a tangy, bright twist.
- Peanut Butter Greek Yogurt Cookies: Stir in ¼ cup peanut butter and ½ cup chopped peanuts.
- Cinnamon Sugar Cookies: Roll dough balls in cinnamon sugar before baking for a snickerdoodle-style flavor.
Serving Ideas
These cookies are versatile enough for any occasion:
- Everyday snack: Pair with coffee, tea, or a glass of milk.
- Dessert tray favorite: Add to a holiday cookie platter for a lighter option.
- Healthy lunchbox treat: A wholesome, protein-rich sweet for kids and adults alike.
- Post-workout snack: Great source of quick carbs and protein from the yogurt.
Nutritional Snapshot
Each cookie (based on 24 cookies) contains approximately:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Protein: 2g
- Sugar: 9g
Lighter than most traditional cookies but still full of flavor, they’re the perfect guilt-free indulgence.
Frequently Asked Questions
Can I use flavored Greek yogurt?
Yes, but reduce the sugar slightly since flavored yogurts are already sweetened. Vanilla or honey yogurt works especially well.
Can I make these cookies gluten-free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend. The texture remains soft and chewy.
Can I replace butter with coconut oil?
Absolutely! Use the same amount of melted coconut oil for a dairy-free version with a subtle tropical flavor.
Why are my cookies cakey instead of chewy?
Too much yogurt or overmixing the dough can make them cake-like. Use full-fat yogurt and mix gently.
Can I make these into cookie bars?
Yes — press the dough into a greased 9×9-inch pan and bake for 18–20 minutes until golden.
Expert Tips for Success
- Measure carefully: Use the spoon-and-level method for flour to prevent dense cookies.
- Don’t skip chilling (if warm in the kitchen): It helps control spread and improves texture.
- Bake in the center rack: For even browning.
- Cool completely before storing: Warm cookies release moisture that can make others soggy.
- Use quality vanilla extract: It enhances the flavor of the Greek yogurt beautifully.
A Wholesome Take on Classic Comfort
These Chewy Greek Yogurt Cookies are proof that you can have all the satisfaction of a homemade cookie without going overboard on sugar or butter. They’re light, flavorful, and perfectly chewy — the kind of treat that makes you smile after the first bite.
Each cookie delivers the familiar comfort of a classic recipe with a fresh twist that makes them unique. The Greek yogurt adds subtle tang and richness while keeping them soft for days, making this recipe a staple for everyday baking.
Chewy Greek Yogurt Cookies
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups/spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
- 1.75 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg
- 0.5 cup plain Greek yogurt (2% or whole)
- 1 teaspoon vanilla extract
- 0.5 cup chocolate chips or chunks (optional)
- 0.25 cup chopped nuts (optional)
- 0.25 cup dried fruit like cranberries or raisins (optional)
- 1 teaspoon cinnamon or nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and both sugars until light and fluffy (2–3 min with mixer).
- Add egg, Greek yogurt, and vanilla. Beat until smooth and creamy.
- Slowly mix dry ingredients into wet mixture. Fold in optional mix-ins at the end.
- Drop rounded tablespoons onto baking sheets, spaced 2 inches apart. Bake 9–11 minutes until edges are golden and centers are just set.
- Let cool 5 min on baking sheet, then transfer to wire rack to cool completely.
Notes
Nutrition
Final Thoughts
Chewy Greek Yogurt Cookies are simple, versatile, and delicious — a modern, slightly healthier take on the traditional cookie that doesn’t sacrifice flavor or texture. Whether you enjoy them plain, filled with chocolate, or brightened with citrus, they’re a sweet little reminder that baking doesn’t have to be complicated to be satisfying. Perfect for cozy nights, lunchboxes, or weekend baking projects, these cookies bring together the best of both worlds — homemade comfort and wholesome goodness — in every single chewy, golden bite.
