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Mini Chocolate Chip Greek Yogurt Cookies that WON’T put a dent in your diet! They’re chewy. They’re soft. They’re completely addictive and easy to make. They’re only 23 calories per cookie or Weight Watchers 1 sp EACH! And there are so many of them to freeze and save for when that damn sugar craving hits.

These cookies. THESE COOKIES are the death of me!

Mini Chocolate Chip Greek Yogurt Cookies on a cooling rack

Here I am writing to you from my 8 years seriously delayed ‘honeymoon’ and I haven’t been able to relax in my beach front apartment from excitement to share these with you. NOW. Sorry husband.

Mini Chocolate Chip Greek Yogurt Cookies on a baking tray
These cookies took 4 trials. FOUR. Before getting them right. I wanted Greek yogurt in my cookies. I wanted healthier cookies. I wanted to transform that Nutella Stuffed Deep Dish Chocolate Chip Cookie into miniatures that would fit our diets without stretching our pants. For the life of me, the first three tries were like…ugh.

Round dough for Mini Chocolate Chip Greek Yogurt Cookies on a baking tray

Note: Do not use butter in Greek yogurt cookies. Like, ever. Do yourselves a favour and follow the recipe exactly how I’ve written it. Trust. Me. Keep reading to find out why.

Mini Chocolate Chip Greek Yogurt Cookies resting on a baking paper

The first batch: I thought, “Heyyyyyy, Karina. SIMPLE! Just halve the butter and replace the other half with NON FAT GREEK YOGURT. It’s not HARD!” Ohhhhhh, but how wrong was I. Mixing the butter through the yogurt was enough to stop any normal person. It just appeared ‘off’. But, being a ‘special kind of persistent,’ I kept going. The result? Dry, cake-like texture without any chewiness or moisture. Without any of the ‘cookie’ quality I love so much.

The second batch: 1/4 of the butter; more non fat Greek yogurt; more flour = more disaster. Give up on the non fat Greek yogurt. The next batch will be better. *Ahem*

The third batch: Scrap the butter (finally), use oil: 1/2 olive oil; 1/2 FULL FAT Greek yogurt; less flour = flat, pancake-like cookies. Not good enough.

Mini Chocolate Chip Greek Yogurt Cookies on a cooling rack

The fourth batch: JACKPOT! DING DING DING! Coconut oil! (I may have smacked myself in the head when I saw the jar practically staring at me in the face.) So…1/2 coconut oil; 1/2 FULL FAT Greek yogurt; a tiny bit more flour than the original recipe; DONE. Removing them from the oven, I heard the angels singing from up above, after possibly rolling their eyes a few times.

Mini Chocolate Chip Greek Yogurt Cookie Bites stack on each other
The one thing I love about recipe testing is all of the failed attempts. Needless to say the kids were happy. They loved all of them.

Mini Chocolate Chip Greek Yogurt Cookies stack on each other

The moral of my long-winded story is: if you want cake-like cookies, feel free to sub all of the coconut oil in my recipe for FULL FAT Greek yogurt. Why full fat? Because you may not really appreciate the dry texture from using non fat yogurt.

However, by following the recipe exactly as it is, you will be pleasantly surprised. They don’t have that crispiness but they do have that distinct soft chewiness of normal cookies — it’s hard to stop at one. And you don’t really have too with Mini Chocolate Chip Greek Yogurt Cookies. Especially for 23 calories.

Mini Chocolate Chip Greek Yogurt Cookies

If these were a little too portion controlled for you, go the complete opposite direction and try the single serve JUMBO chocolate chip cookie. It’s low in carb and big in YUM!

FOR MORE SWEET RECIPES:

Chocolate-Cherry Browned Butter German Pancake

Cookies and Cream Brownies

Low Carb Browned Butter Chocolate Chip Skillet Cookie

Ferrero Roche Deep Dish Skillet Cookie

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Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

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5 from 1 vote

Mini Chocolate Chip Greek Yogurt Cookie Bites

Servings: 82
Mini Chocolate Chip Cookie Bites to kick any craving to the curb with only 23 calories per cookie!
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Ingredients 
 

  • 1/4 cup coconut oil in solid state, not melted
  • 1/2 cup brown sugar or coconut sugar
  • 1/4 cup caster sugar superfine sugar
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 1/4 cup full fat natural Greek yogurt
  • 1 cup plain flour or all purpose flour, + 2 tablespoons
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup mini chocolate chips I used Enjoy Life, divided
  • 1 pinch sea salt flakes

Instructions 

  • Using a hand mixer, beat together the oil and sugars until combined. Add the egg and vanilla and beat until light and fluffy. Mix in the yogurt until combined.
  • Make a well in the centre of your wet mix; add the flour, salt, and soda into the centre; mix the dry ingredients together first to combine them before mixing them through the wet ingredients. Mix until just combined (do not over beat) and fold through 1/4 cup of the chocolate chips. Refrigerate until firm (minimum three hours or overnight if you can is required for the batter, as it is stickier due to the yogurt compared to normal cookie dough).
  • When you're ready to bake, preheat oven to 176ºC | 350ºF.
  • Scoop and roll 1/2 teaspoon of cookie dough PER COOKIE into balls and place onto a baking tray/sheet lined with baking/parchment paper. Press a few more chocolate chips over the tops of each cookie with the remaining chocolate chips (as many as you want), and bake for 8-10 minutes or until cookies are nice and golden in colour.
  • Allow to cool onto a cooling rack for 5-10 minutes. Sprinkle with sea salt flakes (optional)

Notes

*Granulated sugar may be used, or natural granulated sweetener to reduce calories/carbs further)
*The Greek yogurt you use MUST be full fat. Non fat or reduced fat yogurts will alter the texture of your cookies!
*If your hands get sticky with dough, lightly wet your palms and fingertips with a small amount of water before moving onto the next cookie.

Nutrition

Calories: 23kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.004mg | Calcium: 3mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 1 vote

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9 Comments

  1. Kelly says:

    Once baked can you freeze the cookies?

  2. Carly says:

    5 stars
    Hi there! Just wondering how long the dough will last in the fridge? Can it be longer than 24 hours? My son loves these cookies!

  3. Lauren says:

    How does the dough hold up if frozen and save for later?

    1. Karina says:

      Hi Lauren. Unfortunately I haven’t tried freezing the dough so I really can’t say.

  4. Liz says:

    Hi. I was wondering if I can use truvia instead of regular sugar?

    1. Karina says:

      Hi Liz! Yes Truvia would be fine in this recipe 🙂

  5. Diane says:

    These look incredible! Pinning to try over the weekend 🙂

  6. Bethany @ Athletic Avocado says:

    Oh my goodness this recipe is heaven sent! Only 23 calories for these fluffy gems? Im sold!

    1. Linda says:

      Do you taste the coconut oil in this recipe?