Healthy Greek Yogurt Chocolate Chip Cookies with Melty Centers Recipe

Introduction

Enjoy a healthier twist on a classic treat with these Greek Yogurt Chocolate Chip Cookies. They feature melty chocolate centers and a tender crumb, all while packing protein and fiber for a guilt-free snack you can feel good about.

Ingredients

• ½ cup Greek yogurt (thick, full-fat)
• ¼ cup peanut butter (or butter)
• ¼ cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup oat flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking and help with easy cookie removal.
2. Step 2: In a large bowl, whisk together the Greek yogurt, peanut butter, honey, egg, and vanilla extract until completely smooth and lump-free.
3. Step 3: Sprinkle the oat flour, baking powder, and salt over the wet ingredients. Stir gently until just combined to avoid developing gluten and keep cookies tender.
4. Step 4: Fold in the chocolate chips carefully with a spatula. Save a few chips to press on top of each cookie before baking for a professional look.
5. Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes until the edges turn golden but the centers remain slightly soft and underbaked.
6. Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling—this helps keep them soft and prevents breaking.

Tips & Variations

• Use mini chocolate chips for more even distribution or regular-sized chips for gooey melty pockets.
• Substitute peanut butter with regular butter or sunflower seed butter if you have allergies.
• Add a pinch of cinnamon for a warm, snickerdoodle-inspired twist.
• Try folding in chopped nuts, dried cranberries, or coconut flakes for added texture and flavor.
• Chill the dough for 30 minutes if it feels too soft to handle before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm cookies briefly in the microwave for about 10 seconds to restore the melty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat Greek yogurt instead of full-fat?

Full-fat Greek yogurt is recommended to maintain the moist, tender texture of these cookies. Using low-fat versions may result in drier, crumbly cookies.

Can I make these cookies gluten-free?

Yes, these cookies are naturally gluten-free if you use certified gluten-free oat flour. Just be sure all your other ingredients are gluten-free as well.

Healthy Greek Yogurt Chocolate Chip Cookies with Melty Centers Recipe

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★★★★★

4.6 from 132 reviews

• Author: Victor
• Total Time: 22 minutes
• Yield: Approximately 12 cookies 1x
• Diet: Low Fat

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Description

These Healthy Greek Yogurt Chocolate Chip Cookies combine moistness and protein-packed Greek yogurt with wholesome oat flour and natural sweeteners. They bake up soft with melty chocolate centers, delivering a guilt-free treat that balances nutrition and indulgence perfectly.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup full-fat Greek yogurt (e.g., Fage or Chobani)
• ¼ cup peanut butter (natural, well-stirred) or butter
• ¼ cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup oat flour (homemade by grinding rolled oats or pre-made)
• ½ teaspoon baking powder
• ¼ teaspoon salt

Add-ins

• ½ cup chocolate chips (regular or mini chocolate chips)

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Instructions

1. Prep Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy removal of the cookies.
2. Mix Wet Ingredients: In a large bowl, vigorously whisk Greek yogurt, peanut butter, honey, egg, and vanilla extract until completely smooth and lump-free, about 2 minutes. This ensures a uniform batter for tender cookies.
3. Add Dry Ingredients: Sprinkle oat flour, baking powder, and salt over the wet mixture. Gently stir until just combined, taking care not to overmix to keep the cookies tender and not tough.
4. Fold in Chocolate Chips: Carefully fold in chocolate chips with a spatula, saving some to press on top of each cookie later for an attractive bakery-style finish.
5. Bake to Perfection: Using a cookie scoop or tablespoon, drop rounded dough portions 2 inches apart on the baking sheet. Bake 10-12 minutes until the edges turn golden but the centers remain slightly soft to maintain melty centers. Let cookies cool on the pan for 5 minutes before transferring.

Notes

• Use full-fat Greek yogurt for best moisture and richness; low-fat versions lead to dry cookies.
• Do not overbake; cookies should look slightly underdone when removed from oven to keep centers gooey.
• If dough feels too soft to handle, chill for 30 minutes before baking.
• Press extra chocolate chips on top before baking for a professional, appealing look.
• Substitute peanut butter with butter or sunflower seed butter if allergic to peanuts.
• Make oat flour by processing rolled oats in a food processor for about 30 seconds if buying pre-made oat flour is unavailable.
• For extra flavor variations, add cinnamon, nuts, cocoa powder, or dried fruit as desired.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Greek-American

Keywords: healthy cookies, Greek yogurt cookies, chocolate chip cookies, oat flour cookies, low fat dessert, protein cookies, natural sweeteners