Yogurt Chocolate Chip Cookies

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These cookies are so soft and yummy! I love them because they avoid both corn and egg products so I don’t have to limit myself with them because of my allergies! These bake up light and fluffy and thick but not too thick. The yogurt gives them a lighter taste than a regular chocolate chip cookie.

What you need:

  • 1/2 c. butter softened
  • 3/4 c. turbinado sugar (or 1/2 c. brown and 1/4 c. white)
  • 1 t. vanilla
  • 1/2 c. greek yogurt (regular will do)
  • 1 3/4 c. flour
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1/2 – 3/4 c. chocolate chips

Cream together the sugar, vanilla, butter, and yogurt.

Add in the flour, baking soda, salt and mix well. Then add in the chocolate chips. We like a little less but you might want to load them up!

Drop by teaspoon full or tablespoon full onto a greased cookie sheet. Bake at 375F for 8 – 10 minutes or until slightly browned on the edges.


(linked to Unwasted Homemaking)



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  1. Hi!… thank you for this great recipe. 🙂 where do you find turbinado?…and about how much does it cost?
    also would this recipe work with using vanilla flavored yogurt? Plain yogurt tends to taste so bitter to me LOL


    1. With the sugar and the vanilla in the recipe you can’t taste that it’s plain yogurt, but I’m sure vanilla would work fine! I’d leave out the added vanilla though. I buy turbinado in bulk from my co-op Azure Standard but you can get it at health food stores, some grocery stores also carry it but note that it’s not the same as “raw sugar” which is usually a whiter version pretending to be a healthy sugar.

  2. These cookies are delicious! We are on a ‘snow day’ today, and wanted to surprise my husband with a treat when he got home, but we were out of eggs. These are delicious! They bake up fluffy, soft and moist, I don’t think I will ever make them another way! (Oh, and I did use vanilla flavored greek yogurt, it worked just fine). Thank you for your post, it gave me something fun to do on this dreary day!