Are you craving for a cookie, but worrying about your diet? I have a good news for you: These Chocolate Chip Yogurt Cookies are almost guilt-free because they don’t contain any butter. Neither do they have oil. So what makes these cookies cotton soft? There is no magic in these, Greek yogurt makes an incredible substitute for butter. Have you ever used it in baking in place of butter? If you say no, you should give this recipe a try. You will be amazed with the result!
These cake like yogurt cookies have a great soft texture, which you may not expect as there is no butter inside. This is the first time I’ve used greek yogurt in baking and I will be repeating this in the future. I use it in sweet treats like Easy Banana Split, which is another hit for health watchers or Strawberry Parfait but these are not even close to baking with this magical ingredient. Unlike buttery cookies, these ones are so light that you will want to eat more than one or two. Isn’t it great that you are eating cookies, yet feeling no guilty?
Yogurt cookies are not like those boring diet foods, so they will make a great change in your diet too. You need that break, don’t you? Then you can continue your diet knowing that you don’t put on much weight at all. The only thing you need to be careful is the number of cookies you eat. No problem as long as you know your limit.
The dough of these yogurt cookies is not a very thick one, so you need to use two tablespoons to drop them on the baking sheet. They don’t rise a lot, so you don’t need to leave a lot of space between them, 2 inches will be enough.
I love them when they are still warm as the chocolate chips inside is melting when you bite, but they are great when cold too. You can keep these in and airtight container up to a week.
See our other chocolate recipe videos here:
Chocolate Chip Yogurt Cookies
Very light chocolate chip cookies with no butter. Greek yogurt is a perfect substitute!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- 2 and ½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 and ½ cups powdered sugar
- ¾ cup Greek yogurt
- 2 tsp vanilla powder
- 1 and ¾ cups chocolate chips
Instructions
- Line a baking pan with parchment paper.
- Preheat oven to 180C.
- In a small bowl, combine the flour, baking powder and salt.
- Whisk the eggs and sugar in a separate bowl.
- Add in the flour mixture into the egg mixture stirring constantly.
- Add in yogurt and vanilla, stir with a spatula.
- Fold in chocolate chips and combine well.
- Drop cookie batter with the help of two teaspoons on the parchment paper.
- Bake for 10 minutes.
- Cool on a wire rack.
Nutrition
- Serving Size: 52 cookies
I’m all for experimenting with the beloved chocolate chip cookie — I’ve already discovered that you can make a great flourless version, now I’m ready to get rid of the butter!
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never thought to use greek yogurt in this way. sounds great!
Do you have to use vanilla powder or is regular extract ok?
Vanilla extract is ok Angle.
Great thanks, can’t wait to try.
Can I make the cookies bigger? I notice the recipes says it makes 52 cookies, which means they are likely quite small. How would that effect baking time, etc?
Or, alternatively, can I cut the recipe in half? Would they turn out? Baking is such a science!
baking soda or baking powder? Your recipe says both – powder in “ingredients,” soda in “instructions”
Hi Marie, it is baking powder. Thank you for asking, I’m correcting it right away.
What can I substitute for powdered sugar?
Hi MElissa, you can use granulated sugar.
Does anyone know if this recipe will work using coconut milk yogurt instead of Greek? I’m dairy free and I’m always looking for great alternatives to everyone’s favorite treats!
I tried this recipe to the T and was really excited about a healthy cookie! Unfortunately yogurt is not a substitute for butter…mine came out awful. I couldn’t eat them. Bummed because they look good on here…
Hi Joy, sorry to hear that the recipe didn’t work for you. Did you use regular yogurt or Greek yogurt? What was the problem you had? The recipe calls for Greek yogurt because it is much thicker and has a butter like structure. I’ve made these several times and haven’t had any problems. These are soft cand cake like cookies.
Do you use plain, unsweetened Greek yogurt?
Can gluten free flour be used
Hi Vanessa!
Sorry, but I’m not sure. Haven’t made these with gluten-free flour. Would love to hear the result if you try!
These cookies are pretty much just cakes. Bad ones at that. Really disappointing.
For anyone reading this, don’t waste perfectly fine ingredients on this recipe. Unless, of course, you want to make a cake.
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Sorry Lisa that you’re not happy with the recipe, but I already said in the post that these are cake like cookies. So if you don’t like that kind of cookies, the recipe is not for you.
Hey!
I tried to make the cookies today for the first time (a pan of small cookies and one giant cookie huehuehue)
The ones i tried fresh out of the oven are amazing! I had to substitude with regular bio yogurt though since that’s the one we have at home.
The only thing is, I had to add the yogurt before the flour. I sifted in a big tablespoon of the flour mixture and mixed it with my hand mixer but the dough got to chewy to mix, so i had to add the yogurt and after that the flour and it worked perfectly 🙂
Thank you Cathy for sharing your experience.