If you’re looking for a simple and light treat to enjoy for breakfast or a snack, these yogurt cookies with chocolate chips are the perfect choice. They are butter-free, prepared in just a few minutes, and win everyone over with their soft inside and slightly crispy outside. The yogurt in the dough makes them lighter but equally delicious, while the chocolate chips provide that irresistible touch that instantly lifts your mood. Perfect to accompany a cup of milk or tea, they are a genuine treat to indulge in every day… give them a try too!
Here are more delicious and simple ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 210.18 (Kcal)
- Carbohydrates 34.71 (g) of which sugars 14.06 (g)
- Proteins 4.43 (g)
- Fat 6.88 (g) of which saturated 1.28 (g)of which unsaturated 3.97 (g)
- Fibers 0.63 (g)
- Sodium 14.18 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup plain yogurt (or vanilla, or lemon)
- 1 egg (medium)
- 3 1/4 tbsp vegetable oil
- 1/2 cup sugar (+ 1-2 tablespoons for topping)
- 1/3 cup chocolate chips
- 2 tsp baking powder
- orange zest (to taste)
Tools
- Baking sheet
- Parchment paper
- Food processor or stand mixer
- Bowl
Preparation
Pour the yogurt into the stand mixer bowl (or food processor), add the vegetable oil, egg, sugar, and the grated zest of half an orange (if you have it).
Mix for a few moments with the paddle attachment.
Add the sifted flour with the baking powder, in 2-3 batches, incorporating it gradually.
Finally, add the chocolate chips and distribute them in the dough.
You will get a dough similar to shortcrust pastry, but very soft. If you have time, wrap it in plastic wrap and let it rest in the fridge for about an hour (1).
After the time has passed, form 20 cookies with your hands in a round or slightly oval shape, weighing about 1 oz each.
As you make them, roll them in granulated sugar, and place them on a baking sheet lined with parchment paper (2).
Bake them in a static oven at 356°F (or fan oven at 338°F) for 20 minutes, or until they are dry and slightly golden (3). Always adjust the times according to the characteristics of your oven.
Once they are ready, remove them from the oven and let them cool completely.
The yogurt cookies with chocolate chips are ready, light and delicious!
Tips and Notes
The cookies keep for 4-5 days in a glass or tin container.
You can increase the amount of chocolate chips, or replace them with raisins, soaked and well-drained.
You can make smaller cookies, slightly reducing the baking time.
FAQ (Questions and Answers)
Which yogurt should I use?
Classic whole plain yogurt is fine, or vanilla, lemon, banana, citrus. I recommend taking it out of the fridge half an hour before, so it’s at room temperature.
