After discovering what Greek yogurt can do to a chocolate cake, I became obsessed with trying more recipes with nonfat Greek yogurt as a healthy substitute.
First, I created these cookies. I loved loved these, even more than the cake.
The cookies are rich, fudgy, and taste like a cross between a brownie and a cookie. I’ve made cake mix cookies before, but these three ingredient ones are even better than the original. (You can view the original cake mix cookies recipe here.) And you save a lot on fat and calories because you replace 1 cup of nonfat Greek strained plain yogurt for 2 eggs and 1/2 cup of oil, eliminating about 945 calories and 117 grams of fat from the entire recipe. (Kind of scary isn’t it?)
These are fast and easy to make too. You can check out all my four ingredient or less recipes here.
1 box of chocolate fudge cake mix (I used Duncan Hines)
1 cup of Greek strained nonfat plain yogurt (I use Chobani or Fage)
1 cup of semisweet chocolate chips
1. Preheat oven to 350F. Line two baking sheets with silpat mats or parchment paper. Pour cake mix and yogurt into a large glass mixing bowl and stir with a spoon. It may appear that there is too much dry batter to blend with the yogurt but if you continue to stir, it will come together into one uniform dough. A little more cake mix will stick to the yogurt with each stir. After the dough comes together, if it really does seem too dry, add in one more tablespoon of yogurt and mix until blended.
2. Stir in chocolate chips. Take rounded tablespoons of dough and place on cookie sheet, about 2 inches apart. Press down gently on dough as it does not spread that much during baking. Bake for approximately 8-10 minutes. If you touch them, they will still be very soft. The cookies will firm up and set after finished cooling. Let cookies cool on the cookie sheet and firm up before removing them from the baking sheets.
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