Soft, chewy, and deliciously moist, these Yogurt Chocolate Chip Cookies are a lighter take on the beloved classic. By swapping out butter for creamy yogurt, I get all the indulgent flavor and texture I love—without the extra fat. These cookies are perfect when I’m craving something sweet but want to keep things on the lighter side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup plain yogurt (regular or Greek)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, I whisk together the yogurt, granulated sugar, brown sugar, egg, and vanilla until the mixture is smooth and combined.
In a separate bowl, I whisk the flour, baking soda, and salt together.
I gradually add the dry ingredients to the wet mixture, stirring gently until just combined—being careful not to overmix.
Then, I fold in the chocolate chips.
Using a tablespoon or cookie scoop, I drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one.
I bake them for 9 to 11 minutes, just until the edges are set and start to turn golden.
After baking, I let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 140 kcal per cookie
Variations
I sometimes use flavored yogurt like vanilla or honey for a different twist.
To make them dairy-free, I swap in plant-based yogurt and dairy-free chocolate chips.
I’ve also tried adding chopped nuts or dried fruit for a fun texture change.
For a richer chocolate flavor, I use dark chocolate chips or chunks.
If I want a hint of spice, I stir in a pinch of cinnamon or nutmeg.
Storage/Reheating
Once cooled, I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container.
If I want to reheat them, a quick 10–15 seconds in the microwave brings back that just-baked softness.
For longer storage, I freeze the cookies in a zip-top freezer bag for up to 2 months—just thaw at room temperature or reheat gently.
FAQs
How do I keep yogurt cookies from becoming cakey?
I avoid overmixing the dough, which can cause cakiness. Also, using regular yogurt instead of Greek helps maintain a chewy texture.
Can I use whole wheat flour instead of all-purpose?
Yes, I can substitute up to half the flour with whole wheat for a nuttier flavor and added fiber. Just know it might make the cookies slightly denser.
What type of yogurt works best?
I prefer plain yogurt—either regular or Greek. Greek yogurt gives a slightly thicker, tangier result, while regular yogurt keeps them softer.
Can I chill the dough before baking?
Yes, chilling the dough for 30 minutes can help prevent spreading and enhance flavor, but I usually bake them right away for convenience.
Are these cookies sweet enough without the brown sugar?
The brown sugar adds moisture and depth. If I reduce it, the cookies may turn out drier and less flavorful, but it’s possible to adjust to taste.
Conclusion
These Yogurt Chocolate Chip Cookies are the kind of treat I reach for when I want something homemade, comforting, and a little lighter. The yogurt brings moisture and a touch of tang, making these cookies uniquely soft and satisfying. Whether I’m baking for a crowd or just sneaking a few for myself, they always hit the mark.
Recipe:
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Yogurt Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 24 cookies
- Diet: Low Fat
Description
Soft, chewy, and moist Yogurt Chocolate Chip Cookies that offer a lighter, butter-free twist on the classic treat. Perfect for satisfying your sweet tooth with a heart-friendlier option.
Ingredients
1/2 cup plain yogurt (regular or Greek)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the yogurt, granulated sugar, brown sugar, egg, and vanilla until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined—do not overmix.
- Fold in the chocolate chips.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Try using flavored yogurt like vanilla or honey for a flavor twist.
For a dairy-free version, use plant-based yogurt and dairy-free chocolate chips.
Add chopped nuts or dried fruit for extra texture.
Use dark chocolate chips or chunks for a richer chocolate flavor.
Add a pinch of cinnamon or nutmeg for a warm spice note.
Store in an airtight container with a slice of bread to keep them soft.
Freeze for up to 2 months and thaw or microwave briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
