Greek yogurt is the secret to making this cookie dough recipe egg-free and granting you the permission to lick the bowl, spoon, your fingers, and eat as much as you like. Simply blend the ingredients together as you would a normal cookie recipe: blend butter and sugars, add vanilla and yogurt, mix in the dry ingredients, and lastly, the chocolate chips.
For quick cookie dough bites, drop the dough onto a cookie sheet using an ice cream scoop. Pop those bad boys into the freeze and you're done! For a more festive treat, spread the dough into a jelly roll pan and cut into shapes with cookie cutters after freezing.
All-you-can-eat cookie dough can only be made better by coating it in chocolate.
To make this recipe vegan, swap the Greek yogurt with soy yogurt and use vegan chocolate chips. No need to buy an expensive brand - Whole Foods' 365 Everyday Value brand chocolate chips are milk-free! The flour can be swapped with a gluten-free flour as well. Everybody wins!
Happy Valentine's Day, lovebirds.
Cookie Dough Bites
Adapted from Joy the Baker
1 stick Earth Balance (or butter)
1/2 c. brown sugar
1/3 c. granulated sugar
1/3 c. Greek yogurt, vanilla
1 t. vanilla extract
1 c. + 2 T. flour
3/4 t. salt
1 c. chocolate chips
1 1/2 c. chocolate chips for melting
toothpicks or popsicle sticks
Line a cookie sheet or jelly roll pan with parchment or wax paper.
Combine dry ingredients and set aside.
Blend butter and sugar in a stand mixer. Add yogurt and vanilla extract. Add dry ingredients and mix well. Fold in 1 cup chocolate chips.
Drop by rounded tablespoons onto a cookie sheet with an ice cream scoop. Freeze at least 3 hours. Melt 1 1/2 c. chocolate chips in a microwave or double boiler. Dip cookie dough into chocolate and freeze until hard. Serve from freezer.