Description
Delight in these soft and chewy Yogurt Chocolate Chip Cookies, made healthier with plain yogurt and coconut oil or butter. Easy to prepare and perfectly portioned, these cookies bring a moist texture and rich flavor without sacrificing simplicity. Ideal for a quick homemade treat that everyone will love.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup plain yogurt (regular or Greek, unsweetened)
- 1/4 cup coconut oil or melted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free flour), baking soda, and salt. This helps distribute the leavening and seasoning evenly throughout the dough.
- Combine Wet Ingredients: In a separate bowl, mix the plain yogurt, coconut oil or melted butter, brown sugar, and vanilla extract until the mixture is smooth and well blended.
- Blend Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cookies tender and soft.
- Add Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Portion the Dough: Using a tablespoon, scoop cookie dough onto the prepared baking sheet, spacing each portion about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the edges of the cookies begin to turn a light golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set and develop their chewy texture.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend of equal measure.
- You can use either regular or Greek plain yogurt; Greek yogurt will make the cookies slightly denser but still moist.
- Coconut oil can be replaced with melted butter for a richer flavor.
- Do not overmix the batter to avoid tough cookies; mix just until combined.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Chocolate chips can be substituted with other mix-ins such as nuts, dried fruit, or white chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
