Gluten Free Greek Yogurt Chocolate Chip Cookies
So you’re craving cookies, but not the kind that make you feel like you need a nap, a napkin, and an emotional support couch afterward? Cool, same. These Gluten Free Greek Yogurt Chocolate Chip Cookies are basically the chill, low-drama friend of the dessert world. They’re soft, a little chewy, lightly sweet, and somehow manage to feel both indulgent and responsible. Honestly, it’s confusing in a good way.
These are the cookies you make when you want something homemade but don’t feel like committing to a full baking marathon. No weird techniques. No fancy equipment. Just you, a bowl, and the smug satisfaction of pulling warm cookies out of the oven like you totally had your life together all along.
Why This Recipe is Awesome
Let me count the ways dramatically, of course.
First, it’s gluten free without tasting like sadness. That alone deserves applause. Second, Greek yogurt steps in like a hero, keeping the cookies soft and tender while cutting back on butter. Do they still taste amazing? Yes. Do you feel slightly more virtuous eating the third one? Also yes.
It’s also ridiculously easy. Like, “I could make this while half-listening to a podcast and texting someone” easy. If you’ve ever burned cookies because you got distracted scrolling been there this recipe is forgiving. Very forgiving.
And IMO, the texture is elite. Soft centers, lightly crisp edges, melty chocolate chips everywhere. Basically, these cookies understand the assignment.
Ingredients You’ll Need
Nothing wild here. If you bake even occasionally, you probably already have most of this hanging around your kitchen.
- Gluten-free all-purpose flour – Use a 1:1 blend with xanthan gum. Don’t freestyle this one.
- Baking soda – For that gentle rise. Flat cookies are just… sad.
- Salt – A pinch. Yes, even in dessert. Trust the process.
- Unsalted butter – Softened, not melted. Butter soup = bad vibes.
- Brown sugar – Adds moisture and a little caramel magic.
- Granulated sugar – For sweetness and structure.
- Greek yogurt (plain, full-fat preferred) – The secret weapon. Thick and creamy = best results.
- Egg – One. Medium to large. Don’t overthink it.
- Vanilla extract – Because cookies without vanilla feel unfinished.
- Chocolate chips – Semi-sweet is the classic move, but you do you.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Yes, now. Not later. Not “after I mix the dough.” Preheating matters, and future-you will thank you. - Whisk the dry ingredients.
In a medium bowl, mix the gluten-free flour, baking soda, and salt. Give it a quick whisk so everything’s evenly distributed and feeling friendly. - Cream the butter and sugars.
In a larger bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 1–2 minutes. Don’t rush it this is where texture magic starts. - Add the wet ingredients.
Mix in the egg, Greek yogurt, and vanilla extract. The dough will look creamy and smooth, almost like it knows it’s about to become cookies. - Combine wet and dry.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Overachieving here leads to tough cookies, and nobody wants that. - Fold in the chocolate chips.
Be generous. Measure with your heart, but don’t go completely feral. - Scoop and space.
Drop spoonfuls of dough onto a lined baking sheet, leaving space between each cookie. They spread a bit, not dramatically, but enough to need personal space. - Bake for 10–12 minutes.
The edges should look set, and the centers slightly soft. They’ll firm up as they cool don’t wait for them to look “done-done” in the oven. - Cool (a little).
Let them sit on the tray for 5 minutes, then transfer to a rack. Or eat one immediately and burn your tongue. Your call.
Common Mistakes to Avoid
- Skipping the preheat. Rookie mistake. Your cookies deserve better.
- Using watery yogurt. Thin yogurt = weird dough. Stick with thick Greek yogurt.
- Overmixing the dough. You’re making cookies, not training for an arm workout.
- Overbaking. If you wait until they look fully firm, congrats you’ve made cookie rocks.
- Ignoring the flour blend. Not all gluten-free flours behave the same. Use a good 1:1 blend or chaos ensues.
Alternatives & Substitutions
Want to tweak things? I respect the confidence.
- Dairy-free: Use dairy-free butter and coconut-based Greek-style yogurt. Texture will change slightly, but it works.
- Sugar swap: Coconut sugar can replace brown sugar for a deeper, almost molasses vibe.
- Chocolate chips: Dark chocolate chunks? White chocolate? Mini chips? Yes, yes, and yes.
- Add-ins: Chopped nuts, shredded coconut, or a sprinkle of cinnamon if you’re feeling fancy.
- Lower sugar: You can reduce the sugar slightly, but don’t go wild cookies still need joy.
Final Thoughts
These Gluten Free Greek Yogurt Chocolate Chip Cookies are proof that baking doesn’t have to be complicated to be impressive. They’re cozy, reliable, and just a little bit wholesome like sweatpants you can wear in public.
Make them for friends, family, or just yourself on a random Tuesday night. No special occasion required. Now go preheat that oven and show those cookies who’s boss. You’ve absolutely earned it.
