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.
- Preparing Time: 20 minutes
- Total Time: 3 hours and 20 minutes
- Served Person: 82
bake
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 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
350ºF.Scoop and roll ¼ 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)
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 ½ 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
