Double Chocolate Greek Yogurt Cookies
These delicious double chocolate Greek yogurt cookies (made with whole wheat flour, no less) are sure to cure your cookie craving!
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.
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
- ½ cup (106 g) brown sugar
- ½ cup (106 g) granulated sugar
- 2 tablespoons coconut oil or butter, softened but not melted
- 2 large eggs
- 1 cup plain nonfat Greek yogurt (see note)
- 1 teaspoon vanilla
- 1 ⅔ cups (237 g) white whole wheat flour (see note)
- 1 teaspoon baking soda
- ⅓ cup (28 g) natural, unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips
- Preheat the oven to 375 degrees F.
- 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.
- Add the yogurt and vanilla and mix until combined.
- 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.
- Drop by heaping tablespoonfuls (I use my #40 cookie scoop) onto parchment- or silpat-lined baking sheets.
- 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
44 Comments on “Double Chocolate Greek Yogurt Cookies”
Very yummy! Just what we needed for a hostess gift today and to use up a large tub of greek yogurt. Nice that it’s a little healthier, too. Kind of like chocolate muffins in cookie form. Added marshmallows for good measure. Made 14 very large ones and labelled them ‘Soft and Choccy’! Thank you, Mel!
Hi Mel! Quick Q, please – I was wondering if the batter could be made in advance and frozen on the sheets? Thank you!
These aren’t cookies. More like spongy muffin tops.
baked em tonight n they came out like pancakes! i’m not mad cuz they’re still delicious and i love pancakes but im wondering if it happened cuz i mixed it by hand and not with an electric mixer?
I don’t think that would be the reason. Sounds like a little bit more flour could help them keep their shape.
I stumbled on these looking for a cookie recipe that didn’t require butter. These were really good! Definitely a keeper.
Mel, I love many of your recipes. I won’t look anywhere else for them.
Double Chocolate Greek Yogurt Cookies
Best Homemade Salsa (although I disagree about how to peel tomatoes)
Thank you for all that you do. It IS appreciated…
Cate, this was simply the sweetest comment and I appreciate it so much. Thank you!
I made this last night to use up remaining yogurt and OMG. I. LOVE. THIS. I feel like I haven’t had a lot of luck with chocolatey recipes but this one takes the cake — the texture was absolutely unexpected and yet 100% welcome! I usually cut 50% of the sugar in most dessert recipes but since this one had yogurt I only cut 25%, and it tasted perfect. Will make more of this, thank you Mel!
These are excellent… I made a double batch (had a lot of greek yogurt to use), weighed my white whole wheat flour and backed just until set as recommended. They are delicious and very chocolaty. They don’t spread much on the baking sheet which meant I could get an extra row of cookies on each sheet.
I made these cookies tonight. I made recipe as listed except I used coconut sugar instead of graduated (white sugar) and I added in some dried pb. Very yummy and approved by 4 1/2 year old! Thank you for the recipe
This is the second time I have made these. I have made then both times with full fat Greek yogurt (honestly, to use it up- I can’t stomach using it in place of sour cream on potatoes like I had hoped) and white whole wheat flour. The first time I did everything right and they didn’t spread at all and had a super cake-y texture, which was fine, as it was me and my little girl eating them and I’m not picky. This time, I wasn’t reading well and mixed the yogurt and vanilla in with everything else right away. They spread more and looked/had a texture more like cookie cookies. Either way, they may be gone by the time my husband gets home with the rate kiddo and I are both sneaking them. They feel like they would freeze well, so I may try that.
The cookies came out the texture of cakes, and people that I gave them to asked if I used cake-box mix for them, but the flavor was stupendous, and the important part is that I know that they’re healthy. I thought the fluffy texture was amazing, despite others’ opinions.
These were delicious! I used all purpose flour and butter. The texture is a bit more cake like than a cookie, but it perfectly hit the spot for a baked good with a bit more protein than usual. Thanks for the recipe! I can’t wait to try more of the recipes on your site!
These came out not at all like cookies but more like little cakelets. The kids enjoyed them … but they were definitely not cookies! I used white all purpose flour and full fat Greek yogurt but can’t imagine that would cause such a huge change in texture – looked nothing like your photo.
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!
Thanks for your input, Dani. So happy you love these!
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.
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!
Hi Jenny – do you mean it’s not Greek yogurt? I think it’s worth a try as long as the yogurt isn’t super thin.
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.
Well…don’t use brown whole wheat flour.
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
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.
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. 🙂
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.
Hi Sally, did you weigh or measure (in cups) the flour?
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!
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.
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!
These look super delicious! We love chocolate cookies in our house, and the added Greek yogurt makes them healthy right?
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?
That’s certainly worth a try!
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!
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.
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.
Thank you, Melissa!
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!
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!
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?
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!
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 !
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?