Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life

Lightened Up Chocolate Chip Cookies

I think I might have a problem – A baking problem.  I know, it could be much worse.  But honestly there are some serious issues that come along with being a baking addict. For one, I live with my husband, a huge creature of habit, and if it’s not in his normal routine to grab a cookie or a slice of zucchini bread for a snack, he just won’t! I try to bring it to clients and friends as much as I can, but it often goes to waste.  Sad day!

And don’t get me wrong, I love to cook as well;  there is just something about baking – it takes me to another place. I can relax and just immerse my thoughts in measuring cups, tablespoons, hand mixers and get my fingers dirty J Yes, you did read that right, I do still use a hand mixer.  Again, it helps me feel more involved in the whole baking process.

All that to say; I made cookies today.  I found the original recipe about 5 years ago in a Holiday edition of Cooking Light (Link to original recipe).  I absolutely loved how the cookies turned out but I kept thinking, I know I can make these healthier. So I started playing around with the recipe; decreasing the amount of butter, trying different substitutions, playing with whole wheat flour.  They were all good but I think I finally found the winning combination!

Here are the final modifications:

  • Instead of using 1 stick of butter I used ½ stick and ¼ cup of nonfat Greek yogurt. This not only decreased the fat but it also increased the protein J
  • Instead of using white flour or even a white/whole wheat flour mix, I used 100% Whole Wheat Pastry Flour – this stuff has become my #1 favorite baking ingredient. You can use it in place of white flour for almost all recipes, well at least I do!
  • Decreased the amount of sugar from 1 cup of brown sugar to ¾ cup and ¾ cup white sugar to ½ cup.  You can also substitute with a non-nutritive sweetener but I prefer to just use the real thing with cookies and sweets – just practice moderationJ

And that’s it!! They might taste just a little healthier than a regular old chocolate chip cookie but I think you’ll find them to be quite tasty and satisfying!! J  Enjoy!

Lightened up Chocolate Chip Cookies

Yield: 4 dozen (serving size: 1 cookie)



  • 2 1/4 cups whole wheat pastry flour (about 10 ounces) – my favorite is Bob’s Red Mill
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/4 cup nonfat Greek yogurt – I used Vanilla flavored but plain works great too!
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 3/4 cup semisweet chocolate chips
  • Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add Greek yogurt and beat until blended.  Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Please let me know what you think of the cookies – Leave a comment, post to my Facebook wall, Tweet me and/or Pin it!  I love hearing feedback!



4 Comments to “Lightened Up Chocolate Chip Cookies”

  1. I am definitely happy to find this site. I just wanted to say thanks for the time you spent on this awesome article! I definitely enjoyed reading it and I have you bookmarked to check out new stuff you post!

  2. I can’t wait to try this…looks delish and I love how you increased the protein! That’s enough to make me feel less guilty about eating them!!

  3. YUM!!!! I want to sample!!

  4. They sure look good! Great recipe!

Leave a Reply