Mini Chocolate Chip Greek Yogurt Cookie Bites

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar or coconut sugar
  • 1/4 cup Caster sugar/superfine sugar
  • 1/3 cup Chocolate chips, mini
  • 1 1/8 cup Plain or all purpose flour
  • 1/4 tsp Salt
  • 1 Sea salt flakes
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil in solid state

• Dairy

  • 1/4 cup Greek yogurt, full fat natural

Found on cafedelites.com

Description

Ingredients

• ¼ cup coconut oil in solid state (not melted)
• ½ cup brown sugar or coconut sugar
• ¼ cup caster sugar/superfine sugar *
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¼ cup full fat natural Greek yogurt**
• 1 cup + 2 tablespoons plain or all purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ⅓ cup mini chocolate chips (I used Enjoy Life), divided
• Sea salt flakes

Directions

• 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 youre 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)

Nutrition