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
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.
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.
★★
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.
I have to concur that I was underwhelmed by this recipe. I at least got to use up my Greek yogurt. I did not find it sweet enough for me.
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!