Description
Delicious and soft yogurt chocolate chip cookies made with a simple blend of flour, yogurt, coconut oil, and sweetened with brown sugar. These cookies offer a moist texture and rich flavor, perfect as a wholesome treat. Easily customizable with gluten-free flour and choice of chocolate chips, these cookies bake to golden perfection in just 12 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup plain yogurt (regular or Greek, unsweetened)
- 1/4 cup coconut oil or melted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine wet ingredients: In another bowl, mix the plain yogurt, coconut oil (or melted butter), brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overworking the dough and keeping cookies tender.
- Add chocolate chips: Fold in the chocolate chips carefully, ensuring they are evenly distributed throughout the dough.
- Shape cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheet in the oven and bake the cookies for 10-12 minutes, until the edges become golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing them to firm up and develop texture.
Notes
- You can substitute all-purpose flour with gluten-free flour to accommodate gluten sensitivities.
- Use coconut oil for a dairy-free version or melted butter for a richer flavor.
- Ensure not to overmix the dough as it can lead to tough cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Feel free to experiment with different types of chocolate chips or add nuts for extra texture.
