These soft, tender Yogurt Chocolate Chip Cookies offer a healthier twist on the classic favorite. Made with Greek yogurt instead of butter, these cookies maintain a delightful texture while reducing the fat content of traditional chocolate chip cookies.
Why You’ll Love This Recipe
- Healthier alternative to traditional chocolate chip cookies
- Quick and easy to prepare in just 22 minutes
- Soft, moist texture from the Greek yogurt
- Perfect balance of sweetness with a lighter profile
- Great for satisfying sweet cravings without all the guilt
- Simple ingredients you likely already have in your pantry
- Kid-friendly and great for lunchboxes or after-school snacks
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Greek yogurt replaces butter in this recipe, creating moisture and binding the ingredients together while adding a subtle tangy flavor and boosting the protein content. It’s what makes these cookies special and lighter than traditional versions.
All-purpose flour forms the foundation of these cookies, providing structure and that classic cookie texture. For a healthier variation, you can substitute whole wheat flour for up to half of the amount.
Brown sugar adds a deep, caramel-like sweetness and helps keep the cookies moist. The molasses content in brown sugar contributes to the cookies’ soft texture.
White sugar balances the brown sugar and helps create those slightly crisp edges that contrast beautifully with the soft centers.
Vanilla extract brings warmth and that quintessential cookie flavor that enhances all the other ingredients.
Baking soda acts as the leavening agent, giving the cookies a slight rise and contributing to their tender texture.
Salt enhances all the flavors and balances the sweetness. Even this small amount makes a big difference in the final taste.
Chocolate chips provide pockets of melty goodness throughout each cookie. You can use semi-sweet, milk, or dark chocolate chips depending on your preference.
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix Greek yogurt, brown sugar, white sugar, and vanilla extract until well combined and smooth.
- Add flour, baking soda, and salt to the yogurt mixture, and stir until just combined. Be careful not to overmix, which can make the cookies tough.
- Gently fold in chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the cookies are golden brown. The centers may look slightly underdone, but they will continue cooking as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
This recipe yields 12 cookies, perfect for a small family treat or a week of lunchbox desserts.
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
- Calories: Approximately 180 kcal per cookie
Variations
- Berry Yogurt Cookies: Add 1/4 cup of dried cranberries or blueberries for a fruity twist.
- Nutty Delight: Mix in 1/4 cup of chopped walnuts or pecans for added texture and nutrition.
- Double Chocolate: Replace 2 tablespoons of flour with unsweetened cocoa powder for a chocolate cookie base.
- Spiced Version: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced flavor.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Protein-Packed: Add 2 tablespoons of your favorite unflavored protein powder along with the flour.
Storage/Reheating
Counter Storage: Store cookies in an airtight container at room temperature for up to 3 days. Place a piece of bread in the container to help keep the cookies soft.
Refrigerator Storage: For longer shelf life, refrigerate in an airtight container for up to 1 week.
Freezer Storage: These cookies freeze beautifully! Place cooled cookies in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months.
Reheating: To enjoy warm, microwave a refrigerated or frozen cookie for 10-15 seconds. Alternatively, wrap in foil and heat in a 300°F oven for 5 minutes.
Dough Storage: You can also freeze the cookie dough! Scoop into portions, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt has higher moisture content than Greek yogurt, so your cookie dough may be too wet. If using regular yogurt, strain it through a cheesecloth for about an hour first, or reduce it to about 1/3 cup and add an extra tablespoon of flour.
Why did my cookies turn out flat?
Flat cookies can result from warm dough. Try chilling the dough for 30 minutes before baking. Also, ensure your baking soda is fresh and active.
Can I make these cookies vegan?
Yes! Substitute the Greek yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well, though it will add a slight coconut flavor.
How can I make these cookies extra soft?
For super soft cookies, slightly underbake them by removing from the oven when the edges are just set but the centers still look slightly raw. They’ll continue to cook on the hot baking sheet.
Why are my cookies too cakey?
Too much yogurt or flour can make cookies cakey. Measure ingredients precisely, and don’t overmix the dough after adding flour.
Can I add oats to this recipe?
Absolutely! Replace 1/4 cup of flour with quick oats for a heartier texture and added fiber.
Do I need to flatten the cookies before baking?
These cookies don’t spread as much as traditional butter-based cookies. Gently press down on dough balls with the bottom of a glass for flatter cookies.
How do I know when the cookies are done?
Look for golden brown edges with centers that appear set but not overly browned. Remember, cookies continue to bake on the hot sheet after removal from the oven.
Can I double this recipe?
Yes, this recipe doubles easily. Just make sure to maintain the same size and spacing when placing them on the baking sheet.
My dough is too sticky to handle. What should I do?
If your dough is too sticky, refrigerate it for 30 minutes, or add 1-2 tablespoons more flour. The moisture content of yogurt can vary by brand.
Conclusion
These Yogurt Chocolate Chip Cookies represent the perfect balance between indulgence and healthier choices. By using Greek yogurt instead of butter, you’re reducing fat while maintaining a deliciously soft texture. They’re quick to make, requiring just basic pantry ingredients, and versatile enough to customize based on your preferences. Whether you’re looking for an after-school treat for kids or a lighter sweet option for yourself, these cookies deliver satisfaction in every bite. The tanginess of the yogurt pairs beautifully with the sweetness of the chocolate chips, creating a unique twist on a beloved classic that you’ll want to make again and again.
Print
Yogurt Chocolate Chip Cookies
Soft and healthier yogurt chocolate chip cookies made with Greek yogurt instead of butter or oil.
- Total Time: 22 minutes
- Yield: 12 cookies
Ingredients
- 1/2 cup plain Greek yogurt
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix Greek yogurt, brown sugar, white sugar, and vanilla extract.
- Add flour, baking soda, and salt, and stir until combined.
- Fold in chocolate chips.
- Scoop dough onto the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
- Allow cookies to cool before serving.
Notes
- Use plain Greek yogurt for the best balance of flavor and moisture.
- For extra flavor, try adding a pinch of cinnamon or a few chopped nuts.
- Do not overbake, as the cookies may dry out.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
