These Greek Yogurt Chocolate Chip Cookies feature crispy edges, chewy centers, and TONS of chocolate chips! Made with Greek yogurt, whole wheat flour, coconut oil, and dark chocolate chips, these cookies are a healthier cookie option the whole family will enjoy!
Chocolate Chip Cookies made with Greek Yogurt
I have been on a Greek yogurt kick lately and I see no end in sight! I’ve been putting it in cupcakes, smoothies, pancakes, cheesecakes, and now – chocolate chip cookies! This recipe actually took a lot of patience to perfect, but after one bite, I knew all the hard work, hair pulling, and dish washing (so many dishes!) was time well spent. Recipe development is rewarding like that!
Question: Have you baked with Greek yogurt? If your answer is no, these cookies are a great place to start!
Mmm… how good does that look?! Let’s dig into the delicious details, shall we?
How to bake Yogurt Chocolate Chip Cookies
I have to be honest, coming up with this recipe was not the easiest kitchen adventure. I had in my mind the exact cookie I wanted develop… and the exact ingredients I wanted to use, and I was not budging.
The ingredients? Greek yogurt, whole wheat flour, coconut oil, and dark chocolate chips.
The cookie I was dreaming of? One that was thick and chewy, with delightfully crispy edges, and tons of REAL chocolate chip cookie flavor. I wanted that deep, buttery cookie flavor we all know and love… but like, without using any butter. Glutton for punishment? Maybe.
But guess what you guys – I finally got it! Win for me. Win for you. Pass the cookie plate all around!
Having a perfect chocolate chip cookie recipe in your baking repertoire is truly priceless! Have you tried my recipe for flawless chocolate chip cookies? They are my always and forever chocolate chip cookie recipe, and a must when you want something easy, decadent, and classic. I like to think of this recipe for Greek yogurt chocolate chip cookies as their healthier (and slightly more time consuming) twin sister 😉
The most important part about this cookie recipe: the dough MUST chill for at least 3 hours.
Must, must, must, must, must. Ok, maybe the last 5 musts were excessive. But I stress this because if you try to bake your cookies right away, they will come out flat as a pancake. Trust me, I know all too well. The dough will be initially very sticky (it’s the Greek yogurt), so allowing it to chill is mandatory. The good news? You can make the dough ahead of time, then bake up your cookies as needed.
Another important note: Size matters when it comes to these cookies. Some cookie recipes are easily adaptable size wise. You can make them big… or small… or into bars. These cookies are not those cookies. They should be 3 tablespoons in size – almost a 1/4 cup. I use 2 firmly packed scoops of dough from a melon baller (rolled together) to get the perfect size and shaped cookie. If you make them too small, they’ll spread too much (they will still be delicious, just much thinner and crispier), and if you make them too big, you’ll need to adjust the baking time as they won’t set in the centers.
Although these cookies require a few extra steps, they are 100% worth every single bit of effort. Serve with a cold glass of milk – or, if you’re experiencing the Winter we are, a hot cup of cocoa – and get ready to have your world rocked! These cookies are a game changer. xoxo
More Chocolate Chip Cookie Recipes:
- Greek Yogurt Chocolate Chunk Cookies
- Soft Batch Chocolate Chip Cookies
- Everyday Chocolate Chip Cookies
- Thin and Crispy Chocolate Chip Cookies
- Salted Pretzel Peanut Butter Bourbon Chocolate Chip Cookies
Greek Yogurt Chocolate Chip Cookies
Ingredients
- 1 and 1/4 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup + 2 tablespoons coconut oil, softened but not liquified
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup *full-fat Greek yogurt
- 2 1/2 cups dark or semi-sweet chocolate chips
Instructions
- In a medium-sized bowl combine the flours, baking soda, and salt; whisk well to combine; set aside.
- In the body of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric beater, beat the coconut oil, sugars, and vanilla on medium-speed until light and fluffy; about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition, and scraping down the sides as necessary. Add in the Greek yogurt, beating just until incorporated. Reduce the mixer speed to low and add in the dry ingredients, beating just until combined.
- Turn the mixer off and stir in the chocolate chips with a wooden spoon.
- Cover the bowl with a piece of saran wrap and refrigerate for at least 3 hours – up to 24 hours.
- 30 minutes prior to baking, preheat your oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside.
- Using a large spoon or melon baller (preferred), scoop out 3 tablespoon sized rounds of dough; using your hands roll the dough into a ball, then place on the prepared baking sheet. Repeat with all of the cookie dough, spacing them 2 inches apart on the baking sheet.
- Bake cookies – one sheet at a time – for 12-15 minutes, or until golden brown.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Jeccia says
I love the idea of adding yogurt to the recipe, and your pictures of the cookies look great! And thanks for your detailed instructions from all the trial and errors to did! Unfortunately mine didn’t turn out add successful. When I baked my first tray, I followed the instruction of rolling a big scoop (2 tbsp instead of the suggested 3) in fear of it flattening too much. But mine didn’t flatten much, so it baked out to look like a pile of cookie, instead of a flat cookie. I also found the texture to be more cakey then the crispy chewy texture you mentioned.
Overall still delicious and a great comfort cookie! I shall try this recipe again to see how it’ll turn out for round 2.
Jessica says
Hi! I have these chilling in the fridge. I did not realize all i had on hand was fat free greek yogurt. Will this make a flat cookie?
bakerbynature says
Hi Jessica. I do not think they will be flat, but they will taste slightly different and have a different texture due to the loss of fat. Please let me know how they turn out!
frank says
I am constantly referring back to this recipe, absolutely love it! Just made my third batch.
Using a truvia baking blend sugar helps reduce the granulated sugar count without sacrificing taste, and just added some cocoa and peanut butter powder to the latest batch, sugar free options that blended super well with the dough, looks amazing. Thank you for posting this! i had to thank you personally because again, this recipe is fantastic, and well loved by everyone i share the results with!
bakerbynature says
Hi Frank! Thank you so much for taking the time to let me know 🙂 I LOVE these cookies, too, and your cocoa/peanut butter powder additions sound stellar. So trying that.
Have a wonderful weekend!
Reba says
We are gluten intolerant in my family. Do you think these cookies would work using gluten-free flour?
bakerbynature says
Hi Reba. While I’ve never used GF flour in this recipe myself, I think a 1 for 1 flour (such a Bob’s Red Mill) would work just fine 🙂 Please let us know if you give it a try!
jenn says
I think I may have made mine too big or maybe it was cooking on a silpat instead of parchment paper, but mine came out really thick. Still tasty though.
Anna says
These look amazing! Making them Friday and already drooling
JD says
These look fabulous! But I can’t use wheat, do you think I could substitue oat and rice flour for both of the wheat flours? And tapioca starch for cornstarch? Thanks!
Sabrina says
These look amazing. I will be trying them today. However, I’m going to experiment with low sugar/sugar free options. I have coconut sugar and Swerve on hand. Thank you for all your hard work and sharing it with us !
bakerbynature says
Hi Sabrina. Please let me know how your cookies come out! I’m always eager to hear if a recipe adjustment works out – fingers crossed 🙂
Chrissy says
Hi there! So excited to try these. I have the dough chilling in my fridge now 🙂
Any chance that you know the calorie count for these??
bakerbynature says
Hi Chrissy. I’m so happy you’re making them – Monday nights call for cookies 🙂 I don’t have the calorie info – I’m sorry! xo
Chelsea says
Just ran out of coconut oil. Can I use olive/canola/vegetable oil instead?
bakerbynature says
Hi Chelsea. I have not tried this recipe using any of those so I cannot say for sure if it will work. I would say canola may be your best bet, but again, that’s pure speculation 😉 Good luck!