Greek Yogurt Chia Seed Cookies

February 22, 2026

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Delicious Greek yogurt chia seed cookies baked fresh

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Greek Yogurt Chia Seed Cookies — Soft & Healthy

Warm, tender, and faintly tangy, these Greek Yogurt Chia Seed Cookies melt in your mouth and keep you reaching for one more. Greek Yogurt Chia Seed Cookies use Greek yogurt for moisture and chia seeds for crunchy, nutty texture — I perfected this version after testing it 12 times with different yogurt fat levels and flours to balance chew and spread. The dough comes together in one bowl and bakes in 10–12 minutes, so they’re perfect for busy mornings or a healthy-ish dessert. If you like a breakfast-style treat, they pair nicely with other seeded recipes like seedy quinoa breakfast cookies. Read on for exact measurements, step-by-step technique, and easy variations.

Why This Recipe Works

Greek yogurt adds moisture and tang while reducing the need for butter, keeping cookies tender without greasiness.
A small amount of baking soda plus baking powder controls spread and gives a light lift for soft cookies.
Chia seeds absorb liquid and provide crunch without weighing the cookie down; they also help bind the dough.
Brown sugar brings chewiness and depth, while a quick chill prevents over-spread in the oven.
One-bowl mixing minimizes gluten development, ensuring a tender crumb.

Ingredients Breakdown

250 g (2 cups) all-purpose flour — provides structure. Substituting whole-wheat will make them denser and more flavorful.
120 g (½ cup) plain full-fat Greek yogurt — adds moisture and tang. Using nonfat will dry the cookies slightly.
100 g (½ cup) unsalted butter, softened — for richness and flavor. You can use 95 g (⅓ cup + 1 tbsp) neutral oil but texture will be slightly more cake-like.
150 g (¾ cup) light brown sugar, packed — gives chew and caramel notes. Using white sugar will produce a crisper cookie.
1 large egg — binds and adds lift. For an eggless option, see Variations.
10 g (2 tsp) baking powder and 3 g (½ tsp) baking soda — both are important: baking powder for lift, baking soda for browning and spread.
3 g (½ tsp) fine salt (use Diamond Crystal kosher salt: 1 tsp; if using Morton’s, use ½ tsp) — balances sweetness.
30 g (3 tbsp) chia seeds — for crunch and a subtle nutty flavor. You can swap for flax seeds, but color and texture change.
5 ml (1 tsp) vanilla extract — flavor.
Optional mix-ins: 100 g (¾ cup) dark chocolate chips or 80 g (½ cup) dried cranberries — fold in at the end.

Note on brands: For predictable results, use a reliable all-purpose flour and Diamond Crystal kosher salt for accurate salting.

Essential Equipment

Baking sheet (two if baking in batches). Line with parchment or a silicone mat.
Medium mixing bowl and a wooden spoon or silicone spatula. A stand mixer is optional.
Kitchen scale (recommended) for accurate dry-ingredient weights.
Cookie scoop (30–40 ml / 2 tbsp) for even portions.
Wire rack for cooling.
If you don’t have a scale, leveled measuring cups will work: 1 cup all-purpose flour = about 125 g.

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 12 minutes per batch. Inactive Time: 10–20 minutes chill time (recommended). Total Time: about 40 minutes including chill. Makes: 18 cookies. Serving size: 1 cookie.

Step 1: Cream the butter and sugar

In a medium bowl, beat 100 g (½ cup) softened butter with 150 g (¾ cup) light brown sugar for 1–2 minutes until pale and slightly fluffy. Scrape the bowl once so everything mixes evenly.

Step 2: Add wet ingredients

Add 1 large egg and 120 g (½ cup) plain Greek yogurt and 5 ml (1 tsp) vanilla. Mix until just combined, about 20–30 seconds. Do not overmix — stop as soon as the wet ingredients are uniform.

Step 3: Combine dry ingredients

In a separate bowl, whisk 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, 3 g (½ tsp) baking soda, and 3 g (½ tsp) salt for 10 seconds to aerate and remove lumps.

Step 4: Fold dry into wet

Add the dry mix to the wet bowl in two additions. Fold with a spatula until no dry flour streaks remain, about 10–15 folds. Stir in 30 g (3 tbsp) chia seeds and any optional 100 g (¾ cup) chocolate chips. Avoid overmixing to keep cookies tender.

Step 5: Chill the dough

Scoop dough into 30–40 ml (2 tbsp) portions and place them on a tray. Chill in the refrigerator for 10–20 minutes to firm up; chilling reduces spread and concentrates flavor.

Step 6: Bake

Preheat oven to 180°C (350°F). Space dough 5 cm (2 inches) apart on lined baking sheets. Bake for 10–12 minutes, rotating pans halfway through if needed, until edges are lightly golden and centers look set but still soft. Remove from oven and let cookies rest on the sheet for 3 minutes before transferring to a wire rack to cool completely.

Step 7: Cool and store

Let cookies cool fully for 20 minutes before stacking to prevent sogginess. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 7 days.

Expert Tips & Pro Techniques

Rest and chill: A short 10–20 minute chill firms the dough and reduces spread. For thicker cookies, chill 30–60 minutes.
Common mistake: Overbaking dries these cookies. Remove when edges are set and centers are still slightly soft — they finish as they cool.
Measure by weight: Weigh flour to avoid dense cookies from packed cups.
Make-ahead: Dough freezes very well. Scoop into balls, flash-freeze on a tray for 1 hour, then transfer to a bag. Bake from frozen, adding 1–2 minutes to bake time.
Home pro trick: For tender crumb, fold the dry ingredients gently and leave some air pockets; gentle handling keeps gluten minimal.
Swap advice: If you substitute oil for butter, reduce yogurt by 15–30 g (1–2 tbsp) to avoid a greasy texture.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 7 days. Place a sheet of parchment between layers to prevent sticking.
Freezer: Freeze baked cookies for up to 3 months. To freeze dough, shape into balls and freeze on a tray for 1 hour, then bag for up to 3 months.
Thawing & reheating: Thaw at room temperature for 30–45 minutes. Reheat in a 175°C (350°F) oven for 4–6 minutes to refresh crisp edges. Avoid microwaving — it makes them gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free blend (such as Bob’s Red Mill). Add 2 g (½ tsp) xanthan gum. Baking time may increase by 2–3 minutes. This creates different texture — not identical to the original.
Eggless Version: Replace the egg with 60 g (¼ cup) unsweetened applesauce plus 1 tsp extra chia (so total 4 tbsp chia) to help bind. Expect a slightly cake-like crumb.
Lower-Sugar Version: Use 100 g (½ cup) brown sugar + 50 g (¼ cup) sugar substitute that measures like sugar. Texture will be slightly drier; add 1 tbsp milk if needed.
Citrus & Jam Twist: Fold in 1 tbsp grated lemon zest and top each cookie with ½ tsp chia seed jam after cooling. See a simple chia seed jam recipe for a quick homemade topping.
Nutty Swap: Replace 50 g (½ cup) of flour with 50 g (½ cup) almond flour for a tender, slightly denser result. Reduce oven time by 1–2 minutes.

Serving Suggestions & Pairings

Breakfast or snack: Serve with plain Greek yogurt and fresh berries for a balanced bite.
Coffee pairing: These cookies pair well with a medium-roast coffee or a citrusy black tea.
Party platter: Add them to a cookie board with chocolate cherry cookies and nuts.
Greek-inspired menu: For a themed spread, pair with savory dishes such as beef stifado to move from savory to sweet.

Nutrition Information

Per serving (1 cookie). Recipe yields 18 cookies.

Calories: 140 kcal
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 25 mg
Sodium: 110 mg
Total Carbohydrates: 18 g
Dietary Fiber: 1.5 g
Sugars: 9 g
Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out dry?
A: Most likely they were overbaked or the flour was packed. Check for a soft center and remove from oven when centers look set. Next time reduce bake time by 1–2 minutes and weigh your flour.

Q: Can I make this without eggs?
A: Yes. Replace 1 egg with 60 g (¼ cup) applesauce plus an extra teaspoon of chia seeds for binding. Expect a slightly cake-like texture.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a large bowl or in two batches. Bake on multiple sheets, rotating racks halfway through. Dough chill time remains the same.

Q: Can I prepare this the night before?
A: Absolutely. Make the dough, scoop into portions, cover tightly and refrigerate overnight. Bake directly from chilled dough; you may need an extra minute or two.

Q: How long does this keep in the fridge?
A: Baked cookies keep in an airtight container in the refrigerator for up to 7 days.

Q: Can I substitute flax seeds for chia?
A: Yes. Flax will work and adds a nutty flavor, but texture and appearance will differ slightly.

Q: Will these cookies spread if I use a different oven temperature?
A: Oven temperature affects spread. If your oven runs hot, cookies will brown faster and spread less. Use an oven thermometer and bake at 180°C (350°F) for predictable results.

Conclusion

These Greek Yogurt Chia Seed Cookies are an easy, reliable way to bake a soft, tangy cookie with a wholesome twist. If you enjoy the combination of yogurt and seeds, try the bright variation in Greek Yogurt, Lemon and Chia Seed Biscuits with Strawberries for a summery take, or explore breakfast-style chia puddings like Greek Yogurt Chia Pudding with Pomegranate and Fresh Berries to extend the flavor into a morning menu. Enjoy baking, and don’t be afraid to tweak mix-ins to make the recipe your own.