Thick & Chewy Greek Yogurt Chocolate Chip Cookies

Ingredients

• 1.75 cup all-purpose flour (Can substitute a 1:1 gluten-free blend; spoon into the measuring cup and level it off.)
• 1 tsp baking soda
• 0.25 tsp baking powder
• 0.5 tsp salt
• 0.5 cup coconut sugar (Can substitute brown sugar or cane sugar.)
• 0.333 cup coconut oil (Softened, not melted. Can substitute butter.)
• 0.25 cup natural almond butter (Use drippy natural almond butter; stir it well before measuring. Other nut or seed butter may be substituted.)
• 0.333 cup Greek yogurt (The recipe author used thick 0% FAGE Greek yogurt.)
• 1 large egg
• 2 tsp vanilla extract (The instructions call this vanilla extract.)
• 1 cup dark chocolate chips (Semi-sweet chocolate chips may be substituted; additional chips may be pressed onto the tops if desired.)
• flaky sea salt (For finishing, if desired.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the dry mixture aside.

3. 3

   In a large bowl, whisk together the softened coconut oil, almond butter, coconut sugar, Greek yogurt, egg, and vanilla extract until smooth.

4. 4

   Add the dry ingredients to the wet ingredients. Fold them together with a rubber spatula until just combined. Do not over-mix; it is fine if a little flour remains visible at this stage.

5. 5

   Add the chocolate chips and gently fold until they are evenly distributed throughout the dough, fully incorporating any remaining flour as you mix.

6. 6

   Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving about 2 inches between cookies. Up to 12 cookies can fit on one sheet.

7. 7

   Gently flatten each dough ball with the palm of your hand until it is about ½–¾ inch thick. The cookies do not spread much on their own, so make the tops flat without leaving fingerprint indents.

8. 8

   If desired, press a few additional chocolate chips into the tops of the flattened dough.

9. 9

   Bake for 9–11 minutes, until the edges are set and lightly golden while the centers still look slightly soft.

10. 10

    Let the cookies cool on the baking sheet for 5–10 minutes. They will continue to set as they cool.

11. 11

    Transfer the cookies to a wire rack to finish cooling. If desired, finish with flaky sea salt before serving.

Notes

Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Baked cookies can be frozen in a freezer-safe container for up to 2 months; thaw at room temperature. The cookies retain a similar shape to the dough while baking because they do not spread much.

Nutrition per serving

• dessert
• cookies
• vegetarian
• oven-baked
• chocolate chip
• Greek yogurt
• almond butter
• yeast-free