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 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients:
Wet Ingredients
1Large egg
6ozChobani 0% Greek yogurt
1tspVanilla
⅓cupAgave nectar
⅓cupBanana, mashed
Dry Ingredients
1 ⅔cupsRolled oats
1 ⅓cupsMultigrain baking mix (I used Trader Joe's)
¼cupSemi-sweet mini chocolate chips (I used Ghiradeli)
⅔cupTurbinado 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
28 servings
Serving size
1 cookie
Amount per serving
Calories92.8
% Daily Value *
Total Fat1.1g2%
Total Carbohydrate19.5g8%
Dietary Fiber .9g4%
Protein2.1g
* 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
Wet Ingredients
1Large egg
6ozChobani 0% Greek yogurt
1tspVanilla
⅓cupAgave nectar
⅓cupBanana, mashed
Dry Ingredients
1 ⅔cupsRolled oats
1 ⅓cupsMultigrain baking mix (I used Trader Joe's)
¼cupSemi-sweet mini chocolate chips (I used Ghiradeli)
⅔cupTurbinado 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.
