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Guiltless (and Delicious!) Greek Yogurt Chocolate Chip Cookies

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I love dessert. I am not one of those girls who can only eat half a cookie or a bite of cake and be happy (but if that’s you, that’s awesome!). I have tried over … and over… and over again to diet by cutting out sweets completely. Know what happens? I end up exactly like the Mayor in Chocolat– eating every piece of chocolate in sight in a crazy binge and falling asleep face down in it. And of course, when I completely deprive myself of everything fun and delicious, I end up gaining back the weight I lost, and then some. I just have to eat in moderation. That’s my secret. (And for me, it’s way more realistic. There’s no way I could go the rest of my life eating barely any dessert.)And one of my fave desserts is chocolate chip cookies. I usually keep a frozen tub of dough in the freezer so I can make us a few freshly baked cookies for dessert. One day, on a whim, I ended up googling “chocolate chip cookies greek yogurt.” Before then, it had NEVER crossed my mind to find a healthier version of choco chippers. Don’t ask me why. Sometimes I have tunnel vision like that.

I found the original recipe for this amazing recipe at Heather’s French Press, but I modified it based on my experience using this recipe. It is delicious. In fact, it’s so delicious, that I don’t have any other pictures of my first batch of cookies… we ate them all pretty quickly.  And, when you eat a few of them at once, you won’t feel sluggish or gross afterwards. Not a joke. The cookies are soft and delicious– and without even a smidge of butter or oil. Miracle cookies, to be sure.

You’ll need:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2/3 cup of Greek yogurt (I used vanilla)
  • 1 16-ounce bag of chocolate chips (I used mini ones)
  • 1 cup nuts (optional)

Directions:

  1. Preheat oven to 375 degrees F. 
  2. In a medium bowl, combine the flour, baking soda, and salt. 
  3. In another bowl, use a mixer to beat the eggs, brown sugar, and granulated sugar together. 
  4. Add the yogurt and vanilla to the wet mixture and thoroughly beat. 
  5. Add in dry mixture carefully and chocolate chips.
  6. Using a teaspoon, drop the dough onto a cookie sheet. For best results, spray thoroughly with a cooking spray (even if using a non-stick pan)or use parchment paper. 
  7. Bake cookies for 9-11 minutes or until cookie edges have browned substantially. 

For removal, let cool and then use a sturdy spatula to remove from tray. Be careful not to let cookies harden on tray– they are a little more difficult to remove directly from the pan if they have completely cooled.

 
Do you cook with Greek yogurt? I’ve done it a few times and every time, it’s been delish! What have you made recently?

 
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One Response

  1. Hi there. It looks like the vanilla was left out of the ingredients. I just added 1 tsp. and the cookies turned out perfectly- kind of cake-like. My husband says they remind him of muffin tops! Thank you!

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