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low-fat chocolate cookies from

Low-Fat Chocolate Cookies

Uh, yeah. You read that right:

Low-Fat Chocolate Cookies

But nobody has to know they’re low fat.  They’re THAT GOOD.

low-fat chocolate cookies from


These things are BRILLIANT.  They use low-fat yogurt and come out tasting like chewy chocolate brownies in the shape of a cookie.  They are Weight Watchers-friendly (as long as you don’t eat, like, a dozen at a sitting as I am prone to do) and just amazing.

I just don’t even know.  They are SO GOOD.

Plus, the fact that they use the yogurt makes them low fat.  IN FACT, I tried them using full-fat yogurt (because it’s what I had lying around) and THEY WEREN’T AS GOOD.

It makes me all CAPSLOCKY.  But I think a cookie that is BETTER with low fat ingredients than full-fat ingredients is WORTH a little INTERNET SHOUTING!

Don’t you? 😉

I whipped these up as sandwich cookies over at Tea Nibbles with some stabilized whipped cream. Whoamygosh. To die for.

Go make these now.  You can thank me later.

Low-Fat Chocolate Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: about 2 dozen

Serving Size: 1 cookie

Ridiculously yummy low-fat chocolate cookies that taste like a chewy brownie in cookie form.


  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 5 T butter
  • 7 T unsweetened cocoa
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain low-fat or fat-free yogurt
  • 1 tsp almond extract


  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and almond extract, stirring to combine. Add flour mixture, stirring until just combined. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray or parchment paper.
  3. Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
  4. Adapted from Cooking Light, January 2002


Regular or Greek yogurt works in this recipe. You can use full-fat yogurt, but the cookies don't get as thin and crispy around the edges, which is part of their charm.

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  1. I did make these, and they were delicious.

    But “mixture will resemble coarse sand”? Maybe I did mine wrong, but the mixture resembled thick mud. :)

    • Ha! No, thick mud is apt, too. I just meant, it will look grainy, like sand, before you add in the yogurt and stuff.

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