Chocolate Chip Greek Yogurt Cookie Bites
Mini Chocolate Chip Greek Yogurt Cookie Bites. These mini bites are made with Greek yogurt, coconut oil, and dark chocolate chips. They are easy to make and are perfect for a quick snack or dessert.
Mini Chocolate Chip Greek Yogurt Cookie Bites. These mini bites are made with Greek yogurt, coconut oil, and dark chocolate chips. They are easy to make and are perfect for a quick snack or dessert.
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/4 cup coconut oil in solid state (not melted)
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup caster sugar/superfine sugar *
- 1/4 cup full fat natural greek yogurt**
- 1 cup + 2 tablespoons plain or all purpose flour
- 1/3 cup mini chocolate chips (i used enjoy life) divided
- sea salt flakes
- Carbohydrate 0.0117213617886179 g
- Cholesterol 4.0672256097561 mg
- Fat 0.621987662601626 g
- Fiber 5.38617886178862E-05 g
- Protein 0.0826429268292683 g
- Saturated Fat 0.374407601626016 g
- Serving Size 1 1 Serving (1g)
- Sodium 61.5637235772358 mg
- Sugar 0.0116675 g
- Trans Fat 0.0494792723577236 g
- Calories 6 calories
Step-by-step
- Using a hand mixer, beat together the oil and sugars until combined.
- Add the egg and vanilla and beat until light and fluffy.
- Mix in the yogurt until combined.
- Make a well in the centre of your wet mix; add the flour, salt, and soda into the centre; mix the dry ingredients together first to combine them before mixing them through the wet ingredients.
- Mix until just combined (do not over beat) and fold through ¼ cup of the chocolate chips.
- Refrigerate until firm (minimum three hours or overnight if you can is required for the batter, as it is stickier due to the yogurt compared to normal cookie dough).
- When you're ready to bake, preheat oven to 176ºC | 350ºF.
- Scoop and roll ½ teaspoon of cookie dough PER COOKIE into balls and place onto a baking tray/sheet lined with baking/parchment paper.
- Press a few more chocolate chips over the tops of each cookie with the remaining chocolate chips (as many as you want), and bake for 8-10 minutes or until cookies are nice and golden in colour.
- Allow to cool onto a cooling rack for 5-10 minutes.
- Sprinkle with sea salt flakes (optional)
Attempting to mix warm coconut oil into chilled dairy will cause the lipids to solidify prematurely, resulting in a greasy and uneven batter instead of a smooth, emulsified base. Use coconut oil strictly in its solid state at room temperature, beating it thoroughly with the brown sugar and caster sugar until the mixture becomes pale and aerated. When substituting plain full-fat Greek yogurt for traditional sour cream or buttermilk, measure precisely because excess moisture will compromise the structural integrity of the small portions. Though this recipe yields eighty-two tiny portions, scaling the batches down requires careful division of the single egg.
Dry components demand specific handling before incorporation into the wet ingredients. Create a well in the center of the beaten mixture to combine the flour, salt, and baking soda locally before drawing the surrounding fats inward. Overworking the gluten network will yield tough morsels rather than tender, bite-sized treats. Folding in mini chocolate chips at this final stage ensures even distribution across every tiny scoop.
Chilling the dough for a minimum of three hours is chemically necessary because the high moisture content from the yogurt makes the raw mixture excessively sticky. Skipping this refrigeration step allows the tiny portions to spread too thin on the baking sheet, destroying their distinctive bite-sized profile. Patience during this rest hardens the fats, allowing you to easily roll half-teaspoon portions into neat spheres without leaving residue on your fingertips.
Preheat the oven to 176 degrees Celsius, placing the rolled spheres on parchment-lined trays with adequate spacing. Bake the batch for eight to ten minutes, watching closely for the edges to turn a pale golden brown. Transfer the trays to wire racks, letting the warm cookies rest for five to ten minutes before finishing them with flaky sea salt.
