Get the Recipe: Greek Yogurt Cookies
Soft, pillowy, and perfectly thick! These Greek yogurt cookies are a dream. Think buttery, melt-in-your mouth texture with a slight tang. Packed with dark chocolate chips and a hint of vanilla, they stay tall and chewy. Simple, sweet, and golden.
Ingredients
- 1 stick unsalted butter, melted
- ⅔ cup coconut sugar
- ½ cup unsweetened Greek yogurt
- 2 tsp vanilla extract
- 1 egg
- 1 ½ cups gluten free flour, see note
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup mini dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.
- Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.
- Mix in the gluten free flour, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 10 to 12 minutes, or until the edges are just very barely light brown.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- You can use melted butter or brown butter. For these photos, I used melted butter.
- I recommend a brand of yogurt that is thicker in nature. I like Chobani and Oikos.
- The dough should be very similar in texture and color to normal cookie dough.
- These cookies don’t spread too much while baking. They remain tall and thick.
- Store any leftovers for up to 3 days at room temperature in an airtight container.
Calories: 288kcal, Carbohydrates: 29g, Protein: 7g, Fat: 16g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 41mg, Sodium: 277mg, Potassium: 138mg, Fiber: 3g, Sugar: 14g, Vitamin A: 308IU, Vitamin C: 0.1mg, Calcium: 83mg, Iron: 1mg