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.
Erika says
Could you make the batter ~24 hours ahead of time? Or would that affect the outcome of the cookies? I’d love to make these on Christmas Eve with my little ones, but would prefer to make the dough ahead of time and just let them roll the cookies. Thanks!!
bakerbynature says
Hi Erika! That should work just fine 🙂 Happy holidays!
Erika says
These turned out amazing- we can’t stop eating them!!! What recipe should I try next?!
June says
Ok it’s 8 pm thur. Night dec 15th my son’s last day of school is tomorrow and I need a plate of cookies and just realized I have been baking soooo much I’m out of butter? In December I ran out of butter???? So I Googled cookies with yogurt and coconut oil, your recpie popped up. But because I was in a hurry I didn’t read the part about refrigerating them!!!! They are very flat and still hot? The kids will love them! Lol
Nicole obando says
Hello-
Do you have nutritional info on this recipe? It looks delicious but in wondering the calorie fat etc on it.
bakerbynature says
Hi Nicole. I don’t have nutritional information for this recipe, but if I add it in the future I’ll be sure to let you know!
Samantha says
Do you flatten the cookies before popping them in the oven or do you make them just as round balls? I have these chilling overnight and so excited to see how they turn out!
bakerbynature says
Hi Samantha. I didn’t flatten mine, but you can if you want a less thick cookie 😉
Mandi B says
These were awesome! I had to get rid of them so I didn’t eat them all! My son handed them out at the mall he works at and people were offering to buy them! Lol! Best homemade cookies they ever had, they said…well damn…I did something right! 🙂 Today I’m making them again for a party, I made one batch with Heath bar and carmel bits in place of some of the chocolate chips. We’ll see how those go over.
bakerbynature says
YAY! So happy they were a hit, Mandi 🙂
Brynn says
Just wondering if instead of eggs, I used egg whites would it make a difference in the way they come out or taste?
bakerbynature says
Hi Brynn. Yes, it would change the taste and texture. For this recipe, I do recommend following it exactly.
Tai says
Hi there would I be ok to just use all whole wheat flour?
bakerbynature says
Hi Tai. The texture and taste will definitely be different if you do this. While I’ve never tried, I think it will work, but the results will likely be less delicious. If you try, I’d love to hear your results 🙂
Rebecca Wismann says
These sound amazing, I can’t wait to try them! I notice that you use whole wheat flour and all purpose flour.. Does it affect the baking if I were to only use all purpose flour? Or what is the reason behind that?
bakerbynature says
Hi Rebecca. I use part whole wheat to make them a little healthier, I also find it adds a nice chew. I think using all all-purpose flour should work just fine 🙂
Rebecca Wismann says
Thank you! Very excited to try these 🙂
bakerbynature says
Of course! Enjoy 🙂
Isabelle says
These look absolutely amazing
I tried them out today, but instead of using sugar I used agave syrup/necter and I didn’t chill them (oops). They didn’t flatten but they turned quite cake-y and not very crisp and chewy…. Was it the agave syrup/necter or the chilling? Or maybe something else?
bakerbynature says
Hi Iaabelle. I would say it’s probably related to both changes. Agave is a liquid, so the results are going to be much different using it, and the chilling helps firm the dough up, so the cookies bake up thick and chewy.
Dom Bonifacio says
Hi! Is it possible to chill even longer than 24 hours? Have you tried 72 hours or will it dry out?
Thanks!