Chocolate Chip & Yogurt Oatmeal Cookies

8

AuthorSheenaCategory, , DifficultyBeginner

Chocolate Chip & Yogurt Oatmeal Cookies are low fat and “healthier” option to settle your sweet tooth. These soft, chewy, ooey & gooey cookies are versatile since you could eat them as breakfast, a snack or even dessert. Enjoy!!

**IF you don’t have Agave Nectar; you could use brown sugar. However; this will change the amounts of your dry ingredients…..(less)

Yields28 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients:

Wet Ingredients
 1 Large egg
 6 oz Chobani 0% Greek yogurt
 1 tsp Vanilla
  cup Agave nectar
  cup Banana, mashed
Dry Ingredients
 1 ⅔ cups Rolled oats
 1 ⅓ cups Multigrain baking mix (I used Trader Joe's)
 ¼ cup Semi-sweet mini chocolate chips (I used Ghiradeli)
  cup Turbinado sugar (Sugar in the Raw)

Directions:

1

Pre-heat Oven to 325 degrees.

2

Prepare 2 baking sheets with Butter Flavor Non-Stick Cooking Spray.

3

In a small/medium bowl whisk all the wet ingredients together, set aside.

4

In a med/large bowl mix all the dry ingredients together.

5

Slowly pour the wet ingredients into the dry ingredients.

6

Stir until moistened.

7

Scoop & Drop the cookie mixture onto the prepared baking sheets (I used a small ice cream scoop) Makes 28 cookies

8

Cook for 15-20 minutes until the edges are slightly golden brown. (Cookie will be soft in center)

9

Cool 5 min on baking sheet, then transfer to cooling rack to cool completely.

10

Transfer & Store in air-tight container

Nutrition:

Nutrition Facts

Serving Size 1 cookie

Servings 28


Amount Per Serving
Calories 92.8
% Daily Value *
Total Fat 1.1g2%
Total Carbohydrate 19.5g7%
Dietary Fiber .9g4%
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Wet Ingredients
 1 Large egg
 6 oz Chobani 0% Greek yogurt
 1 tsp Vanilla
  cup Agave nectar
  cup Banana, mashed
Dry Ingredients
 1 ⅔ cups Rolled oats
 1 ⅓ cups Multigrain baking mix (I used Trader Joe's)
 ¼ cup Semi-sweet mini chocolate chips (I used Ghiradeli)
  cup Turbinado sugar (Sugar in the Raw)

Directions

1

Pre-heat Oven to 325 degrees.

2

Prepare 2 baking sheets with Butter Flavor Non-Stick Cooking Spray.

3

In a small/medium bowl whisk all the wet ingredients together, set aside.

4

In a med/large bowl mix all the dry ingredients together.

5

Slowly pour the wet ingredients into the dry ingredients.

6

Stir until moistened.

7

Scoop & Drop the cookie mixture onto the prepared baking sheets (I used a small ice cream scoop) Makes 28 cookies

8

Cook for 15-20 minutes until the edges are slightly golden brown. (Cookie will be soft in center)

9

Cool 5 min on baking sheet, then transfer to cooling rack to cool completely.

10

Transfer & Store in air-tight container

Chocolate Chip & Yogurt Oatmeal Cookies

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8 Replies to “Chocolate Chip & Yogurt Oatmeal Cookies”

  1. I decided to make these cookies to help use up the yogurt in my fridge before leaving for vacation. Result, these cookies were a success! Great moist texture, I made the following substitutions due to not having the ingredients on hand : Maple syrup instead of agave syrup, and all purpose flour in place of TJ’s baking mix so added 1 tsp baking soda, and 1/2 tsp salt for leavening. Can’t wait to make the next batch 🙂

  2. They taste good! But not what I expected. I made these with the Trader Joe’s Mix, which is Baking and Pancake Mix. These cookies ended up tasting more like chocolate chip banana pancakes than cookies, having a fluffy consistency. I might try using regular flour next time. I also used maple syrup instead of agave syrup.

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