I've never met a cookie I didn't like.

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You know how on Pinterest, there are a million ways to make a cake without oil or eggs by substituting Chobani Greek yogurt?
Been there. Done that.
Yes -- it works great.
Do it!

But cookies. I wanted cookies (again).

So I tried the Chobani trick for cookies.
Guess what?
It worked!




What you'll need:

1 and 1/4 cup wheat or white flour
4 oz vanilla or coconut Chobani Greek yogurt
1/3 cup white sugar
1/3 cup packed brown sugar
1/4 cup egg beaters (or 1 egg)
1/2 cup rolled oats
3/4 cup chocolate chunks or chips


What you'll do:

Mix all the ingredients together and combine well. Scoop out cookies onto parchment lined cookie sheet and bake at 350 for 8-11 minutes depending on size, until the edges are just starting to get golden and the tops are dry to the touch.


What we thought:

These are cake-y cookies, rather than chewy cookies - what we'd expect for a virtually fat free cookie. (The only fat is from the chocolate.) I loved the subtle flavor of the yogurt though you could certainly use plain yogurt as well. They had a nice texture and great chocolaty flavor. I mean, nothing beats a real chocolate chip cookie but these are pretty good for about 1/3 of the calories.

But again, I've never met a cookie I didn't like. 


And just in case you haven't tried the cake trick, here it is:

1 box moist style cake mix - I say chocolate works the best
1 cup plain Chobani Greek yogurt - I've also used flavored
1 cup water


Mix well and pour into sprayed pan. Bake at 350 using cake box directions for approximate bake times based on size and type of pan.


You're welcome.