Greek yogurt is used in this recipe, entirely replacing the butter you would normally add to chocolate chip cookie bars.
I am not claiming these to be healthy, because they still have sugar, flour and chocolate chips in them, but they are definitely healthier and have the added benefit of protein from the Greek yogurt. I used plain fat free Greek yogurt in my recipe, but use any flavor or fat content you prefer. Just make sure it is the strained, thick variety.
Greek Yogurt Chocolate Chip Cookie Bars
Print RecipeIngredients
- 1/2 cup Greek yogurt (I used plain nonfat variety)
- 1/2 cup light brown sugar, packed
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract ( I used Rodelle Baker’s Extract)
- 1-3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semi sweet chocolate chips
Instructions
Preheat oven to 350-degrees and line an 8x8-inch baking dish with foil or parchment paper. Spray the bottom and sides with baking spray and set aside.
In the bowl of an electric mixer with the paddle attachment attached, add the Greek yogurt, brown sugar and white sugar and mix on medium until combined. Add the egg and vanilla extract, mixing until combined. Use a rubber scraper to scrape down the sides of the bowl.
Turn mixer on low and add the salt, flour, baking soda and baking powder. Mix until barely combined. Remove bowl from mixer and fold in the chocolate chips. Ensure all ingredients are combined.
Pour dough into an even layer into the prepared bake pan. Bake at 350-degrees for 20-25 minutes or until the sides are lightly golden brown and a toothpick inserted in the center comes out without raw batter on it. Crumbs are ok. Do not over bake so start checking at the 20-minute mark.
Baking times will vary on type of pan you use and your oven. I prefer my bars on the very soft, almost under done side and baked mine in a glass dish for 23-minutes.
Remove bars from oven and let set completely before cutting into desired sized bars.
Notes
Store in an airtight container at room temperature for 3-4 days.
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