Name: Greek Yogurt Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-491362H47M37S
Total time: PT-491362H47M37S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup coconut oil or softened butter; 1/4 cup plain Greek yogurt; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 1 egg; 1/2 cup chocolate chips (semi-sweet or dark)

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These Greek Yogurt Chocolate Chip Cookies are one of my favorite lighter takes on the classic cookie. I use creamy Greek yogurt in place of some butter or oil to keep the cookies soft and tender while cutting down on fat. The result is a chewy, satisfying cookie with gooey chocolate chips in every bite—perfect for a slightly healthier treat.

Why You’ll Love This Recipe

I love how these cookies feel indulgent but come together with better-for-you ingredients. The Greek yogurt adds protein and moisture, so the cookies stay soft without needing a ton of fat. They’re easy to mix in one bowl, bake quickly, and still deliver on rich cookie flavor. Great for snacking, lunchboxes, or when I want a sweet bite without overdoing it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
salt
coconut oil or butter (softened)
Greek yogurt (plain, unsweetened)
brown sugar
vanilla extract
egg
chocolate chips (semi-sweet or dark)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, and salt.
In another bowl, I mix the softened coconut oil or butter with brown sugar until creamy.
I add the Greek yogurt, egg, and vanilla to the wet mixture and stir until smooth.
I slowly add in the dry ingredients and stir just until combined.
I fold in the chocolate chips.
I scoop the dough onto the baking sheet and flatten slightly.
I bake for 10-12 minutes, or until the edges are just golden.
I let them cool on the baking sheet for a few minutes before transferring to a rack.

Servings and timing

This recipe makes about 12 cookies.

Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-25 minutes

Variations

Sometimes I add chopped walnuts or pecans for crunch. I’ve also used whole wheat flour for a slightly heartier texture or added cinnamon for extra warmth. If I want them extra soft, I underbake them just a little and let them finish on the baking sheet.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well for up to 2 months. To reheat, I microwave them for 8-10 seconds to bring back that fresh-baked softness.

FAQs

Can I use flavored Greek yogurt?

Plain yogurt works best for consistent sweetness and flavor, but vanilla-flavored yogurt can add a nice twist.

Do these cookies taste like yogurt?

Not really. The yogurt adds moisture but blends into the background, letting the chocolate shine.

Can I make them egg-free?

Yes, I’ve used a flax egg with good results.

Are they chewy or cakey?

These cookies are soft and slightly chewy with a tender bite—more chewy if I slightly underbake them.

Can I reduce the sugar?

Yes, I’ve used less brown sugar and they still bake up nicely, especially if using semi-sweet chips.

Conclusion

Greek Yogurt Chocolate Chip Cookies are a delicious way I enjoy classic cookies with a lighter twist. They’re soft, chocolatey, and easy to make, with just enough indulgence to satisfy my sweet tooth. I love keeping a batch on hand for guilt-free snacking or sharing with friends and family.