Mini Chocolate Chip Greek Yogurt Cookies Recipe, Its Ingredients, Instructions

Greek yogurt mini biscuits with chocolate chips that won’t ruin your diet! They chew well. They are tender.

They are simple to produce and highly addictive. They only have 23 calories or 1 sp. in weight watchers for each cookie! There are plenty of these to freeze and keep on hand for when that dreadful sugar need strikes.

Mini Chocolate Chip Greek Yogurt Cookies biscuits. I’m going to die from THESE COOKIES!

I’m writing to you from my 8-year-seriously-delayed “honeymoon,” and I’m so excited to share these with you that I haven’t been able to unwind at my apartment on the beach. NOW. Sorry, hubby.

These cookies underwent four tests. FOUR. Before doing them correctly. Greek yogurt was what I wanted in my cookies. I wanted better-for-you cookies.

That Nutella Stuffed Deep Dish Chocolate Chip Cookie was exactly what I was looking for to turn into miniatures that would fit our diets without making our jeans too tight. The first three attempts were like…ugh, for the life of me.

Note: When making Greek yogurt cookies, omit the butter. ever. Do yourselves a favor and make sure to follow the instructions exactly as they are stated. Trust. Me. Learn why as you continue reading.

When I saw the first batch, I said, “Hey, Karina. SIMPLE! Simply cut the butter in half and add NON-FAT GREEK YOGURT to the remaining portion.

It’s not difficult! Oh my goodness, how wrong I was. Any sane individual would have stopped after mixing the butter into the yogurt. It merely seemed “off.”

But because I am “a unique kind of persistent,” I persisted. The outcome? lacking any chew or moisture, it has a dry, cake-like texture. Without even a hint of the beloved “cookie” quality.

The second batch used 1/4 less butter, more nonfat Greek yogurt, and more flour, which resulted in even more disaster. Give up on the Greek yogurt without fat. The following batch will be superior. *Ahem*

The third batch: eventually discard the butter and replace it with oil Less flour, 1/2 Greek yogurt, 1/2 olive oil, and flat, pancake-like cookies. Not sufficient.

The final group: JACKPOT! RING RING RING! Copra oil! (When I noticed the jar almost staring at me in the face, I may have hit my head against the counter.)

So… A little bit more flour than called for in the original recipe, half a cup of full-fat Greek yogurt, and you’re done. I took them out of the oven and heard the angels singing, probably rolling their eyes a couple of times.

The failures are one aspect of recipe testing that I enjoy. Without a doubt, the youngsters were content. They all felt loved by them.

The moral of my protracted tale is that you are welcome to replace all of the coconut oil in my recipe with FULL FAT Greek yogurt if you want cake-like cookies.

Why is full-fat? Considering that you might not enjoy the dry texture that results from using non-fat yogurt.

You will be pleasantly delighted, though, if you follow the recipe exactly as written. It’s difficult to limit yourself to just one because they lack the crispiness of regular cookies but yet have that distinctive soft chewiness.

And with Mini Chocolate Chip Greek Yogurt Cookies, you don’t have to. Even more so for 23 calories.

INGREDIENTS of Mini Chocolate Chip Greek Yogurt Cookies

• 1/4 cup coconut oil in solid state (not melted)
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup caster sugar/superfine sugar *
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup full-fat natural Greek yogurt**
• 1 cup + 2 tablespoons plain or all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup mini chocolate chips (I used Enjoy Life), divided
• Sea salt flakes

INSTRUCTIONS for Mini Chocolate Chip Greek Yogurt Cookies

1. The oil and sugars should be mixed with a hand mixer. Beat till frothy and light after including the egg and vanilla. Yogurt should be incorporated completely.
2. Create a well in the center of the wet mixture, then add the flour, salt, and baking soda. Combine the dry ingredients first, then fold them into the wet mixture. Do not overbeat the mixture; simply incorporate it, then stir in 1/4 cup of the chocolate chips. Keep chilled until hard (minimum of three hours or overnight if you can is required for the batter, as it is stickier due to the yogurt compared to normal cookie dough).
3. Preheat the oven to 176°C or 350°F when you are ready to bake.
4. Place the cookie dough balls, which should be made from 1/2 teaspoon of cookie dough each cookie, on a baking sheet or pan that has been prepared with parchment paper. The remaining chocolate chips (as many as you wish) should be pressed onto the tops of each cookie before baking for 8 to 10 minutes, or until the cookies are nicely browned.
5. Allow cooling for five to ten minutes on a cooling rack. sprinkle with flakes of sea salt (optional)

NOTES

To further reduce calories and carbs, you can use granulated sugar or a natural granulated sweetener.

You NEED to use full-fat Greek yogurt.

Yogurts that are low in fat or no fat will change the texture of your cookies! *** Before tackling the next cookie, lightly wet your palms and fingertips with a small quantity of water if your hands start to get sticky from the dough.

NUTRITION

23.7kcal; 3.1g of carbohydrates; 0.3g of protein; 1.1g of fat; 0.1g of fiber; and 1.3g of sugar.