Healthy Greek Yogurt Chocolate Chip Cookies with Melty Centers
Soft, chewy, and packed with gooey chocolate, these better-for-you cookies are made with Greek yogurt for a protein-rich twist on a classic favorite.
If you’re looking for a healthier treat that still delivers on flavor and texture, these Greek Yogurt Chocolate Chip Cookies are the perfect solution. They’re soft-baked, naturally sweetened, and filled with pools of melty chocolate. Greek yogurt adds moisture and a boost of protein, while oat flour or whole wheat flour keeps them wholesome and satisfying. Whether you’re baking for kids, guests, or just yourself, this recipe is a keeper.
Ingredients
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ¼ cup coconut oil (or melted butter)
- ¼ cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1½ cups oat flour or whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips or chocolate chunks
- Extra chocolate pieces (for stuffing the centers)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the Greek yogurt, coconut oil, honey (or maple syrup), vanilla, and egg until smooth and well combined.
- Add the oat flour, baking soda, and salt. Stir gently until a soft dough forms—do not overmix.
- Fold in the chocolate chips or chunks.
- Scoop out tablespoon-sized portions of dough. Press a small piece of chocolate into the center of each, then roll and seal the dough around it to enclose.
- Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft. The cookies will continue to set as they cool.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips & Variations
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Add-ins to try: chopped walnuts, dried cranberries, or a sprinkle of flaky sea salt on top.
- Make them dairy-free: use dairy-free yogurt and chocolate chips.
- Want gluten-free? Stick with certified gluten-free oat flour.
Recipe Notes
- Prep time: 10 minutes
- Bake time: 10–12 minutes
- Total time: ~22 minutes
- Yields: ~12 cookies
These cookies are best enjoyed slightly warm, when the chocolate centers are irresistibly gooey. Store any leftovers in an airtight container at room temperature for up to 3 days—or refrigerate for longer freshness.