Greek Yogurt Chocolate Chip Cookies

by Kathy Strahs on January 7, 2013 · 25 comments

Post image for Greek Yogurt Chocolate Chip Cookies

Greek yogurt never ceases to amaze me. As you know, I sort of fell in love with it last year (I’m now daydreaming about the Key Lime Greek Yogurt Pie and Yogurt Mixed Berry Pie…). My kids and I also enjoy Greek yogurt parfaits every morning for breakfast, with a little honey, lowfat granola and pomegranate seeds on top. We seriously can’t get enough of it.

Lately, I’ve become smitten with using Greek yogurt in place of butter, oil and sour cream to lighten up my favorite recipes. It was hard to imagine that Greek Yogurt Chocolate Chip Cookies would be able to measure up to my idea of a really good cookie, but I was so pleased that they did!

I took the Ghirardelli recipe from the back of their semisweet chocolate chips package, which calls for two sticks of butter, and swapped out one of the sticks for 1/4 cup of Greek yogurt (per the conversion chart below). They come out a little cakier than they might normally, which for many people is a good thing. Best of all, replacing that stick of butter with yogurt cut the amount of fat in the recipe by 87 grams! That translates to about 1.5 fewer grams of fat per cookie, which is pretty awesome considering you’ll hardly miss it, taste-wise.

I’ve bookmarked this helpful little chart from the Chobani website, with so many options for using yogurt to lighten up your cooking and baking:

Chobani Conversion Chart from chobani.com

I can cut down on the fat and the recipe still comes out great? Count me in! Stay tuned to see what other recipe I made a little healthier with yogurt – coming soon…

Greek Yogurt Chocolate Chip Cookies ...get the #recipe at www.cookingontheside.com

See the Recipe Index for all the recipes on Cooking On the Side.

Leave a Comment

CommentLuv badge

{ 1 trackback }

{ 24 comments… read them below or add one }

Angela January 7, 2013 at 1:10 PM

Wow! This is amazing!! Can’t wait to try the substitutions! I knew yogurt worked well as a sub for sour cream, but this opens up so many options.

Reply

Kathy Strahs January 7, 2013 at 1:44 PM

I know, I’ve been having a blast trying it in everything!

Reply

Alison @ Ingredients, inc. January 7, 2013 at 4:46 PM

great idea Kathy!
Alison @ Ingredients, inc.´s last blog post ..14 Super Bowl Recipes & National Championship Ideas

Reply

Sommer@ASpicyPerspective January 8, 2013 at 6:19 AM

Oh my, what a fun twist on an old classic!
Sommer@ASpicyPerspective´s last blog post ..Vietnamese Banh Mi Salad

Reply

Brian @ A Thought For Food January 8, 2013 at 6:54 AM

I was just planning on baking something with yogurt… never even thought to do chocolate chip cookies!
Brian @ A Thought For Food´s last blog post ..Burnt Eggplant with Lemon, Garlic and Pomegranate Seeds

Reply

Kiersten @ Oh My Veggies January 8, 2013 at 7:27 AM

I love baking with yogurt, but usually I limit myself to muffins and breads. I’ve never thought to put it in cookies–what a great idea!
Kiersten @ Oh My Veggies´s last blog post ..How to Make Vegetable Broth (With Kitchen Scraps!)

Reply

Kathy Strahs January 9, 2013 at 10:30 AM

It’s so versatile. I’ve been making pancakes with it a lot too. The next recipe I’m going to share is yogurt cornbread!

Reply

Carolyn January 8, 2013 at 7:55 AM

Greek yogurt really is amazing stuff! I made some donuts with it, without an ounce of butter or oil, and they were amazing. Yummy cookies!
Carolyn´s last blog post ..Salted Caramel Latte – Low Carb and Gluten-Free

Reply

Kathy Strahs January 9, 2013 at 10:31 AM

Oh wow…yogurt donuts sound perfect!

Reply

Jessica@AKitchenAddiction January 8, 2013 at 7:56 AM

I love baking with Greek yogurt! I’ve yet to try it with cookies. . .that’ll have to change!
Jessica@AKitchenAddiction´s last blog post ..Cinnamon Chip Breakfast Cake

Reply

Sylvie @ Gourmande in the Kitchen January 8, 2013 at 8:48 PM

What a smart idea, and great way to use Greek yogurt!
Sylvie @ Gourmande in the Kitchen´s last blog post ..2012 A Year in Food | A Year of Seasonal Gluten Free Recipes

Reply

Jeanette January 9, 2013 at 10:22 AM

I love that chart Kathy – thanks for sharing. Greek yogurt is one of my favorite low-fat, high protein substitutes in dips and baking. Your cookies look great!
Jeanette´s last blog post ..Grilled Smashed Baby Potatoes with Green Harissa Sauce Recipe {Comfort Food}

Reply

Needful Things January 11, 2013 at 4:59 AM

Yogurt in a chocolate chip cookie? Why not! I’m going to try these.
Needful Things´s last blog post ..Heidi Swanson’s Bran Muffins

Reply

eva marie January 13, 2013 at 2:32 PM

What Temperture??

Reply

Kathy Strahs January 13, 2013 at 2:59 PM

Oops – sorry for that omission, Eva! It’s 375 – I just went in to update the recipe. Thanks for bringing it to my attention!

Reply

Aggie January 16, 2013 at 3:14 PM

Greek yogurt rocks. I have never made cookies with it!
Aggie´s last blog post ..Whole Wheat Spaghetti with Broccoli and Cauliflower

Reply

Rachel February 7, 2013 at 7:42 PM

Just made these and they came out wonderfully! Thanks! What are the calories in them?

Reply

Kathy Strahs February 7, 2013 at 9:36 PM

I’m so glad you liked them, Rachel! I’m afraid I haven’t calculated the calorie count. But I know it’s lower than with butter. :-)

Reply

Jocelynn February 12, 2013 at 6:41 AM

Good morning!
I just wanted to say I made these cookies not so long ago. I followed your instructions. My family and I loved them. They did not turn out nearly as attractive as yours, but they were amazing. Thank you so much for sharing this recipe.
Sincerely, Jocelynn :)

Reply

Kathy Strahs February 12, 2013 at 7:57 AM

I’m so glad to hear you and your family enjoyed them, Jocelynn!

Reply

Lez April 23, 2013 at 1:19 PM

Looks so delicious! I’m going to try to see if I can make this without using butter because I’ve had great success making buttermilk pancakes without butter/oil. Thanks for sharing your recipe!!

Reply

Kathy Strahs April 23, 2013 at 1:25 PM

Good luck! Depending on how you like your cookies, you may find that replacing the butter entirely will result in a rather cakey texture. I prefer a more crumbly, crisper texture, which does require some fat. Fun to experiment though!

Reply

Julia May 4, 2014 at 2:38 PM

Did you use vanilla or plain Greek yogurt? Or do you recommend one over another? Thanks, this recipe looks great!!

Reply

Kathy Strahs May 4, 2014 at 2:54 PM

Hi Julia — I used plain but you could always use vanilla yogurt and just cut back on the vanilla extract. :-) Kathy

Reply

Previous post:

Next post: