I love this recipe because it’s a lighter take on classic chocolate chip cookies without sacrificing that warm, soft-in-the-middle texture I crave. The Greek yogurt makes them tender and adds protein, while the honey or maple syrup gives just the right amount of sweetness. I don’t feel guilty grabbing one (or two) of these when I want something sweet but still nourishing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup Greek yogurt
1/3 cup honey or maple syrup
1 egg
1 teaspoon vanilla extract
1 cup oat flour
1/4 cup mini chocolate chips
1/2 teaspoon baking powder
Pinch of salt
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the Greek yogurt, honey (or maple syrup), egg, and vanilla until the mixture is smooth and fully combined.
I stir in the oat flour, baking powder, salt, and chocolate chips until just mixed. The dough will be soft and a little sticky.
Using a spoon or small cookie scoop, I drop portions of dough onto the prepared baking sheet, spacing them slightly apart.
I bake the cookies for 8–10 minutes, just until the edges are set but the centers are still soft and slightly gooey.
I let them cool for a few minutes on the baking sheet before transferring to a rack—or sometimes I enjoy one warm right away.
Servings and timing
This recipe makes about 10–12 small cookies and takes roughly 20 minutes total, including prep and baking. It’s perfect when I want a fast, healthy dessert or snack.
Variations
Sometimes I add a pinch of cinnamon or a tablespoon of nut butter to the dough for extra depth. I’ve also swapped the mini chocolate chips for chopped dark chocolate or cacao nibs. For a fruity twist, I fold in some dried cranberries or chopped walnuts. If I want them dairy-free, I use a plant-based yogurt and dairy-free chips.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days or refrigerate them for a week. To reheat, I pop one in the microwave for about 10 seconds to bring back the melty center. They also freeze well—perfect for grabbing one on the go.
FAQs
Can I use regular flour instead of oat flour?
Yes, I’ve made these with all-purpose flour and they work fine, though the texture is slightly different. Oat flour keeps them soft and gluten-free (if using certified oats).
Do these cookies spread while baking?
They don’t spread much, so I usually flatten them slightly with a spoon before baking if I want a more classic cookie shape.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before baking. Chilling the dough can help give the cookies a thicker texture.
Are these cookies kid-friendly?
Absolutely. They’re naturally sweetened and soft, which makes them great for kids. I often make a double batch—they go fast.
Can I make them vegan?
Yes! I replace the egg with a flax egg and use a plant-based yogurt. Just keep an eye on the baking time—they may need an extra minute or two.
Conclusion
These Healthy Greek Yogurt Chocolate Chip Cookies are my go-to when I want something sweet, melty, and feel-good. With simple ingredients and an easy prep, they’re the perfect balance between wholesome and indulgent. I love keeping a batch on hand for snack time, dessert, or whenever a craving hits.
