Yogurt can be a great replacement for oil or butter when baking. It also adds a lot of moisture to cookies and helps give them a great soft consistency. These cookies are a perfect little low-calorie treat that pack plenty of flavor and are moist and dense in texture. You won’t even realize that there are only 2 grams of fat per cookie!
Chocolate Chip Yogurt Cookies: 15 cookies/batch
- 1/2 cup whole wheat flour
- 1/2 all purpose enriched flour
- 1/3 cup rolled dry oats
- 1/4 cup sugar
- 1 whole egg
- 3 Tbsp Carbmaster Vanilla Yogurt (found at Kroger) or any other low-fat or Greek vanilla yogurt
- 1/2 tsp baking powder
- pinch of cinnamon
- 1 tsp vanilla extract
- 1 over-ripe banana
- 2 Tbsp warm water
- 1/4 cup dark chocolate morsels or chips
- pinch of salt
Preheat your oven to 350 degrees. Mix together your dry ingredients: 2 types of flour, oats, baking powder, salt, cinnamon, and sugar. In a separate bowl smash up your banana and mix in your yogurt. Add your vanilla and egg and incorporate into your dry ingredients. Once your dough is pretty well moistened, add your water to give it a bit of a smoother, put-together consistency. Lastly, add in your dark chocolate morsels. I actually chopped up dark chocolate hershey kisses for my cookies and they tasted great! Lightly grease your baking sheet with a little cooking spray and spoon out about 1 average spoonful (about 1-1.5Tbsp) 1 inch apart. Bake for 12 minutes then let cool for about 5-10. Enjoy these yummy little treats!