Yogurt Chocolate Chip Cookies
I will be making this today with Greek Yogurt & oats.
Last time I made them, they were delicious!
Sandra Lora Cremers, MD, FACS
Dr. Cremers’ Healthy Cookies
1/2 cup packed brown sugar
1/2 teaspoon Stevia
1/4 cup Coconut Oil
3/4 cup plain nonfat yogurt
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips: I chop them
1/2 cup raisins (optional): chopped
Directions
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Prep
-
Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown but cookie is soft. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
Original Recipe
Ingredients
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Truvía® Brown Sugar Baking Blend
The texture, moisture and taste you love about brown sugar, but with 75% fewer calories.
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May we suggest
Glad® ClingWrap®
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Directions
-
Prep
-
Cook
-
Ready In
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
I
Reviews:
I melted the 1/4 cup of butter and did not use the 1/4 cup shortening. I just used a 6 oz cup of vanilla yogurt and white whole wheat flour, for the all-purpose. Lastly, 1 1/2 cups of choc chips. Baked at 325 for 13 minutes. They taste very good once cooled completely. The batter tasted very good too.
used 1/4 cup of each sugar, came out sweet enough
: 1/4 cup butter in total (no shortening needed), 2/3 total amt of sugars added (the choc chips are sufficient to make the cookies sweet!) and a few more drops of vanilla
These were astoundingly delicious, with crispy sides and chewy centres. I made a few changes – 1/3 cup white sugar + 1/3 cup brown sugar, 1/4 cup butter + 1 tbsp applesauce, 1 1/2 cups chocolate chips. I had to bake them for about 20minutes though. [edit] okay, so I shouldn’t have overbaked them.. they became a little rubbery. Stick to the original time and you’ll do just fine:) [/edit] Absolutely yummy.. THANKS! 🙂
these are the best “healthy” cookie i could find and they taste great too! This time around i subbed the shortening with better n peanut butter which worked amazingly. Also used 1/4 c less flour and 1/3 c quick oats to give it some texture. If you are baking with better n peanut butter grease the cookie sheet bc it sticks
Best chocolate chip cookies EVER. I’d up the salt to one teaspoon, I used coconut oil as my shortening (seriously, best stuff to cook and bake with.) and I only put in one cup of chocolate chips. Just be sure not to over-bake them, they’re perfect a little soft, and they can dry out quickly if you over-bake them. It’s not like you have to worry about salmonella 🙂 Incidentally… I ate so much of this raw, lol. I think I’ve found my new favorite chocolate chip cookie recipe. Yum. I’m off to make another batch….
used 1/4 cup of each sugar, came out sweet enough
: 1/4 cup butter in total (no shortening needed), 2/3 total amt of sugars added (the choc chips are sufficient to make the cookies sweet!) and a few more drops of vanilla
These were astoundingly delicious, with crispy sides and chewy centres. I made a few changes – 1/3 cup white sugar + 1/3 cup brown sugar, 1/4 cup butter + 1 tbsp applesauce, 1 1/2 cups chocolate chips. I had to bake them for about 20minutes though. [edit] okay, so I shouldn’t have overbaked them.. they became a little rubbery. Stick to the original time and you’ll do just fine:) [/edit] Absolutely yummy.. THANKS! 🙂
these are the best “healthy” cookie i could find and they taste great too! This time around i subbed the shortening with better n peanut butter which worked amazingly. Also used 1/4 c less flour and 1/3 c quick oats to give it some texture. If you are baking with better n peanut butter grease the cookie sheet bc it sticks
Best chocolate chip cookies EVER. I’d up the salt to one teaspoon, I used coconut oil as my shortening (seriously, best stuff to cook and bake with.) and I only put in one cup of chocolate chips. Just be sure not to over-bake them, they’re perfect a little soft, and they can dry out quickly if you over-bake them. It’s not like you have to worry about salmonella 🙂 Incidentally… I ate so much of this raw, lol. I think I’ve found my new favorite chocolate chip cookie recipe. Yum. I’m off to make another batch….