Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Soft and satisfying, this chocolate chip cookie recipe incorporates toasted whole-grain oats and low-fat yogurt.

Source: Diabetic Living Magazine


Recipe Summary

50 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Place oats in a shallow baking pan. Bake in a 375 degrees F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.

  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.

  • Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool.

Nutrition Facts

1 cookie
82 calories; protein 1.3g; carbohydrates 11.9g; dietary fiber 0.6g; sugars 7g; fat 3.6g; saturated fat 2.1g; cholesterol 11.3mg; vitamin a iu 56.9IU; folate 15.6mcg; calcium 12.1mg; iron 0.5mg; magnesium 12.3mg; potassium 45.2mg; sodium 47.7mg.

1 starch