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)
Ingredients:
Directions:
Pre-heat Oven to 325 degrees.
Prepare 2 baking sheets with Butter Flavor Non-Stick Cooking Spray.
In a small/medium bowl whisk all the wet ingredients together, set aside.
In a med/large bowl mix all the dry ingredients together.
Slowly pour the wet ingredients into the dry ingredients.
Stir until moistened.
Scoop & Drop the cookie mixture onto the prepared baking sheets (I used a small ice cream scoop) Makes 28 cookies
Cook for 15-20 minutes until the edges are slightly golden brown. (Cookie will be soft in center)
Cool 5 min on baking sheet, then transfer to cooling rack to cool completely.
Transfer & Store in air-tight container
Nutrition:
28 servings
1 cookie
- Amount per serving
- Calories92.8
- % Daily Value *
- Total Fat 1.1g2%
- Total Carbohydrate 19.5g8%
- Dietary Fiber .9g4%
- Protein 2.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Pre-heat Oven to 325 degrees.
Prepare 2 baking sheets with Butter Flavor Non-Stick Cooking Spray.
In a small/medium bowl whisk all the wet ingredients together, set aside.
In a med/large bowl mix all the dry ingredients together.
Slowly pour the wet ingredients into the dry ingredients.
Stir until moistened.
Scoop & Drop the cookie mixture onto the prepared baking sheets (I used a small ice cream scoop) Makes 28 cookies
Cook for 15-20 minutes until the edges are slightly golden brown. (Cookie will be soft in center)
Cool 5 min on baking sheet, then transfer to cooling rack to cool completely.
Transfer & Store in air-tight container
Notes
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Special Offer For Culinary Tuesday’s Readers:
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 🙂
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.
what can I use in place of banana? allergy in family
I’m wondering how well do these freeze?