Almond Flour Greek Yogurt Chocolate Chip Cookies
So You Want Cookies, But Like, Easy Cookies? So you’re craving something chocolatey, cozy, and slightly irresponsible but you also don’t want to wash 47 dishes or emotionally commit to a complicated recipe. Same. Enter: Almond Flour Greek Yogurt Chocolate Chip Cookies. These little beauties are soft, slightly chewy, lightly sweet, and shockingly easy to make. Like, “I made these while half-watching a show and they still turned out amazing” easy.
They’re the kind of cookies you make when you want dessert now, not after a 2-hour kitchen saga. And bonus? They’re made with almond flour and Greek yogurt, so you can pretend they’re wholesome. We love a balanced delusion.
Why This Recipe Is Awesome
Let me count the ways casually, of course.
First of all, no butter softening drama. You know the one: “Leave butter out for 30 minutes,” then forget about it for 2 hours, then it’s soup. Not here. Greek yogurt is doing the heavy lifting, and honestly? She understood the assignment.
Second, these cookies are naturally gluten-free thanks to almond flour. Whether that matters to you or not, it does mean they’re tender and slightly chewy in a way regular flour sometimes just… isn’t. IMO, almond flour cookies are low-key elite.
Third, this recipe is ridiculously forgiving. Messed up the measurements a little? Still fine. Overmixed a bit? You’ll survive. Forgot to chill the dough? Congrats, you’re still getting cookies.
And finally: minimal ingredients, maximum payoff. It’s one bowl, one baking sheet, and zero stress. It’s basically the cookie equivalent of wearing sweatpants but still looking good.
Ingredients You’ll Need
Nothing weird, nothing scary, nothing you can’t pronounce. Love that for us.
- Almond flour – Finely ground, not almond meal. This is not the time to freestyle.
- Greek yogurt – Plain and thick. Full-fat works best, but use what you’ve got.
- Brown sugar – Adds moisture and that cozy, caramel vibe.
- Egg – Just one. You’re not baking for an army.
- Vanilla extract – Because cookies without vanilla feel emotionally incomplete.
- Baking soda – Tiny amount, big impact.
- Salt – Yes, even in dessert. Trust the process.
- Chocolate chips – Use the good ones. Or the cheap ones. I’m not your boss.
Pro tip: If your yogurt is super runny, strain it a bit. Thick yogurt = better cookies. This matters.
Step-by-Step Instructions
Let’s keep this chill and drama-free.
- Preheat your oven to 350°F (175°C).
Yes, now. Not later. Thinking you’ll remember later is how cookies get delayed. - Mix the wet ingredients in a bowl.
Add the Greek yogurt, brown sugar, egg, and vanilla. Stir until smooth-ish. It doesn’t need to be perfect just friendly and combined. - Add the dry ingredients.
Toss in the almond flour, baking soda, and salt. Mix gently until a soft dough forms. It should be thick but scoopable. - Fold in the chocolate chips.
Be generous. Measure with your heart. Just don’t turn it into chocolate-chip soup. - Scoop the dough onto a lined baking sheet.
About 1½ tablespoons per cookie. They don’t spread much, so gently flatten them a bit with your fingers. - Bake for 10–12 minutes.
Edges should be set, centers still a little soft. Do not overbake unless you enjoy dry sadness. - Let them cool (briefly).
Give them 5–10 minutes to set. Or don’t. I won’t judge if you burn your tongue.
Common Mistakes to Avoid
Because learning the hard way is overrated.
- Using almond meal instead of almond flour.
Almond meal is coarser and makes cookies grainy. We want soft, not “oops.” - Skipping the oven preheat.
“It’ll heat up eventually” is not a strategy. Cookies wait for no one. - Overbaking because they look too soft.
They firm up as they cool. Pull them early. Trust the cookie science. - Using flavored yogurt.
Vanilla might work. Strawberry? Please don’t. This isn’t a science experiment. - Overmixing the dough.
Stir until combined, then stop. You’re making cookies, not training for arm day.
Alternatives & Substitutions
Because flexibility is attractive.
- Sweetener swap:
Coconut sugar works great. Maple syrup can work, but reduce the yogurt slightly or the dough gets weird. - Dairy-free option:
Use a thick plant-based Greek-style yogurt. Coconut-based ones are solid. Almond milk yogurt is hit or miss. - Egg-free version:
A flax egg (1 tbsp ground flax + 2½ tbsp water) works surprisingly well. The texture will be slightly softer, FYI. - Chocolate chips alternatives:
Dark chocolate chunks? Elite. White chocolate? Bold choice. Chopped nuts? Also great, but now you’re getting fancy. - Flavor upgrades:
Add a pinch of cinnamon, espresso powder, or flaky sea salt on top. Highly recommend.
Final Thoughts
These Almond Flour Greek Yogurt Chocolate Chip Cookies are proof that baking doesn’t have to be complicated to be good. They’re soft, cozy, and dangerously easy to make which is both a blessing and a mild threat to your self-control.
Whether you’re baking to impress someone, stress-baking, or just bored and want chocolate (valid), this recipe has your back. No mixers, no chilling marathons, no existential kitchen breakdowns.
So go on preheat that oven, grab a bowl, and make yourself some cookies. You deserve it. And hey, if you eat three straight off the baking sheet? That’s between you and the cookies.
