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:
- Preheat oven to 375 degrees F.
- In a medium bowl, combine the flour, baking soda, and salt.
- In another bowl, use a mixer to beat the eggs, brown sugar, and granulated sugar together.
- Add the yogurt and vanilla to the wet mixture and thoroughly beat.
- Add in dry mixture carefully and chocolate chips.
- 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.
- 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?
One Response
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!