Double Chocolate Greek Yogurt Cookies

A long, long time ago (like, last month), I hatched a brilliant plan to rope my Aunt Marilyn into doing an eCookbook with me – sharing some of our lightened up, healthy comfort foods and desserts. Ah, it was the grandest of plans. Until one day, buried under a load of recipes and staring at a sink filled to the brim with dirty dishes while my kids stood by me asking if there were any clean clothes available, I said to myself “in what world did you think you’d have time to create an eCookbook, little missy?” And so the plan was abandoned.

But not the recipes!

These double chocolate Greek yogurt cookies are one of the winners (among a few losers, if I’m being totally honest) that came out of the one-month eCookbook endeavor. They deserve to be shared.

Double Chocolate Greek Yogurt Cookies

Lightly sweet and extra chocolatey, they are soft and a bit fluffy-ish without being too fluffy-ish (thanks to the Greek yogurt) and the perfect little solution to a cookie craving, if you ask me. Made with 100% whole wheat flour and a very minimal amount of oil (2 tablespoons coconut oil in case you don’t want to exercise the scrolling action downward), they are definitely on the spectrum of healthy cookies without being too healthy, if you know what I mean.

Please read the notes below the recipe title about using freshly ground whole wheat flour vs. storebought (or home ground flour that’s been sitting long enough to compact a bit). The cookies have a slightly nutty taste from the whole wheat and you can see the itty bits of whole grain in the texture. Yum, yum.

And on a completely unrelated note, I updated my favorite Baked Ziti recipe (it’s been on here a LONG time) with new pictures and some notes in the recipe to lighten it up and make it even easier.

Baked Ziti and chocolate yogurt cookies. Hello, weekend.

One Year Ago: Caramel Pear Crisp
Two Years Ago: Slow Cooker White Bean Chicken Chili
Three Years Ago: Simple Shredded Chicken: A Quick How-To

Double Chocolate Greek Yogurt Cookies

Yield: Makes about 2 dozen cookies, depending on the size

Double Chocolate Greek Yogurt Cookies

Let's talk for a second about measuring whole wheat flour. If you are using the weight measures in the recipe, you don't need to worry about this but if you are using cup measures, keep in mind that freshly ground whole wheat flour is much fluffier than whole wheat flour that's been compacted when sold at the store or even stored in your freezer (if you've ground it yourself). If you are measuring freshly ground whole wheat flour, dip your measuring cup into the bowl of flour and gently shake to level (normally this is a no-no when measuring flour but in this case you want to slightly - not a lot, just slightly - compress the fluffy flour). If using storebought wheat flour or flour that's been sitting long enough to compact, fluff it up really, really, really well before scooping the cup in and using a straight edge to level or instead of stirring it up, consider spooning the compacted flour into the cup and then leveling with a straight edge. Basically, you don't want to overflour these cookies.

All-purpose flour can be subbed for the whole wheat if desired.

For the yogurt, give it a good stir before scooping it out so the whey/liquid can be evenly mixed throughout before measuring.


  • 1/2 cup (3.25 ounces) brown sugar
  • 1/2 cup (3.25 ounces) granulated sugar
  • 2 tablespoons coconut oil or butter, softened but not melted
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt (see note above)
  • 1 teaspoon vanilla
  • 1 2/3 cups (8.5 ounces) white whole wheat flour (see note above)
  • 1 teaspoon baking soda
  • 1/3 cup (1.25 ounces) natural, unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) chocolate chips


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl with a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), mix together the brown sugar, granulated sugar, coconut oil or butter, and eggs until light and creamy, about 2-3 minutes.
  3. Add the yogurt and vanilla and mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, cocoa and salt. Add to the wet ingredients with the chocolate chips and mix until just combined. Let the batter rest for 10 minutes.
  5. Drop by heaping tablespoonfuls (I use my #40 cookie scoop) onto parchment- or silpat-lined baking sheets.
  6. Bake for 7-9 minutes until just set (don’t overbake or the cookies might be dry - err on the side of underbaking).

Recipe Source: from Mel’s Kitchen Cafe

29 Responses to Double Chocolate Greek Yogurt Cookies

  1. Sheila says:

    You gave us an incredible eCookbook already to pour through over and over. And through your tips, ideas, and many lighter posted recipes we have a great selection to choose from when needed. I sure wish everyone had an “Aunt Marilyn” in their life to bring so much support, love and encouragement. And I love your mother’s heart that strives to create healthier, yet delicious, recipes for your family. As much as I would have loved another eCookbook, I am so glad your wisdom took over and you decided to give that time to your family. These cookies sound and look yummy. Who knew cookies could actually be just a little healthier?

  2. Carine from France says:

    Hello Mel,
    thank you for this recipe (that i will try right now), and the last video.
    the end was so funny, my girls laughted a lot, your little girl is sooooo cute !
    you make a good job !

  3. Teresa says:

    I made these this morning to have for the weekend and of course tried one after breakfast. They were amazing. Very rich and chocolatey. I love how protein packed they are. The batter was almost mousse-like when I was scooping them out and with each subsequent dozen I baked, they seemed to get puffier. I got exactly 3 dozen with my cookie scoop so mine must be smaller than yours. We will definitely enjoy these this weekend, and I am going to try freezing some for lunch boxes. Have you ever tried freezing these, Mel?

    • Mel says:

      I haven’t tried freezing them yet, Teresa, but I think they’ll freeze just fine. Thanks for making them so quickly and coming back to report!

  4. Oh my goodness….love the idea of making cookies with Greek yogurt. I’ve tried it in breads and muffins but never in cookies. These of course will have to make their debut in our home.

    Have a great weekend Mel!

  5. Laurel says:

    Family always comes first, for sure! I always think who needs a cookbook? When you can just head to the index and voila a “cookbook” with hundreds of recipes. Save yourself the unnecessary stress. I’m always on your mobile site while cooking. You do so much for us already, don’t overload yourself. We love you for what you do and we’ll keep loving you especially when you post recipes with chocolate. Wink wink!

  6. Melissa says:

    I wanted to write a quick note to say thank you for all your hard work on these beautiful recipes. I’ve been reading you for a while and truly appreciate the weight measurements you give for your recipes. I’ve read many a blog and tried numerous recipes but yours is one of my ‘go-to to find what I’m looking for first’. A good cook, such as yourself, understands a cup is not a cup is not a cup…so to speak. So, thank you again and know you are truly appreciated.

  7. Charlotte Moore says:

    YES!!!! Take my word too it will make a big difference using freshly ground flour. Already made that mistake. I now weigh mine out when I am using it soon after grinding.

  8. Jess says:

    You we’re put on this earth for a reason. Thanks for the healthyish double chocolate cookies, and the whole wheat applesauce muffins were just what I needed for my snack-craving family. I just subbed all whole wheat in my recent batch of Oatmeal Pancake mix, can’t wait to taste the difference. The overnight whole wheat cinnamon oat pancakes were light, fluffy, and tender. A+++, Mel!

  9. Jessica says:

    I LOVE your ecookbook and I use it all the time, some of my favorite recipes!. I think I am going to make a copy of it and make it look all pretty and give it my my sister for Christmas! Anyways I only ever have vanilla greek yogurt on hand, but it does have a lot of sugar in it. Do you think I could take out the white sugar and use the vanilla yogurt instead?

  10. Paige says:

    These look super delicious! We love chocolate cookies in our house, and the added Greek yogurt makes them healthy right?


  11. Chari S. says:

    Well, I just made these.
    I had to made some slight modifications to adapt for a dairy-free cookie (used vanilla almond yogurt (no vanilla) and added sliced almonds instead of chocolate chips) and they still came out just as you described.
    Very, very good. Thank you!

  12. Mary says:

    I already treat your website like a cookbook. You have so many yummy recipes for such a wide variety of dishes, I can always find what I’m looking for.

  13. Jaime says:

    You crack me up! I love to hear that you actually do have a sink full of dishes. Makes me feel better about mine. Thanks for all you do to share recipes and help us feel good about hanging in there. You are amazing!

  14. Sally says:

    I made these yet was disappointed with them. The only difference I made was that i used regular flour and left out the chocolate chips. Yet the texture when baked was like playdough, and there was no apparent chocolate flavour. I tried cooking the second batch for a different amount of time but they turned out the same.

  15. Jamie H. says:

    Mel, I can’t wait to try these! I add Greek yogurt to my favorite smoothie and love the flavor and texture that it adds. You cracked me up with your comment about your kids standing next to you asking if there were any clean clothes. I can totally relate! Enjoy the rest of your weekend! We just got home from the beach today (fall break here in Atlanta), these will be a great activity for tomorrow as we get ready to go back to school. 🙂

  16. NancyV908 says:

    I made these yesterday. My kids liked them (enough that they said they want me to make them again). In particular, my son liked how chocolate-y they were. My husband and I didn’t like them too much though–we weren’t too fond of the texture. Mine puffed a lot more than the ones in the picture–not sure why. (I weighed my ingredients.) I always feel kind of bad saying I don’t like something, but I do it in the spirit of helpfulness! And I love most of the cookies here. Thanks, Mel.

  17. Heather says:

    Just finished my batch for my caregiver support group tomorrow. Mine were super fluffy and chocolately. The texture weirds me out but I think normal people will like them. I used butter and all purpose flour because that’s what I had. Thanks for all your hard work and deliciousness, Mel. Your recipes are always my go to for entrees and desserts

  18. Mac says:

    Well…don’t use brown whole wheat flour.

  19. Katrina says:

    I thought these were delicious! We will definitely be making them again. I don’t think I’ve ever commented, but I’ve been cooking from your blog for 7 years. All of your hard work has been a true blessing to my family. Thank you so much for all you do.

  20. Jenny b. says:

    Going to make these today but only have plain yogurt. Do you think that would work? If not I will make your banana chocolate muffins! Love your site! Introduce all my friends/ family to your recipes. We love cooking with Mel!

  21. Laura says:

    These were easy and tasty enough. My (little) kids liked them – good texture for them. For grown-ups…I don’t know. They are very fluffy and cake-like. If you like your cookies to have any chew or bite to them (which I personally do), then these are not for you. Just personal preference.

  22. Dani says:

    Hi Mel, this is the first time I’ve commented, though I’ve made quite a few of your recipes. I’ve made these cookies twice now and I feel compelled to confess that I ate half the batch for lunch today. But the best part about it is that eating them for lunch 1) didn’t put me into a coma, and 2) it was a completely satisfying “meal”! (My husband will be dismayed to see they are all gone when he gets home today, though.) They are very hearty without being too sweet. Thank you for adding the weights for the dry ingredients — that helped a lot! I feel like I definitely have to bake mine for the full 9 minutes or else they are too gooey and not completely cooked through.

    I know some people haven’t loved the texture, but I think it’s perfect. It is ideal for a little sweet treat without feeling like a sugar bomb hit your stomach. Thanks for this fabulous recipe!

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