Not every cookie needs to be eaten warm from the oven in one sitting. Sometimes they're better cooled, with solid chunks of chocolate and a firm bite. And some cookies are meant to last: break off a piece in the morning, another in the afternoon, and maybe one more after dinner. That's the idea behind All Day Chocolate Chip Cookies. The recipe makes two generous size cookies, or you can halve it for a true single-serve.
I was leaning toward "healthy-ish" when I made these cookies. The recipe starts with almond or mixed nut butter instead of plain butter, which gives them richness and structure without any creaming. Brown sugar and honey add structure and flavor, and a scoop of high protein cherry flavored high protein yogurt keeps them soft and adds an interesting flavor.
So everything gets stirred together in one bowl, then shaped into two large rounds of dough. The cookies bake up large and bulky, but not quite as rich as standard buttery chocolate chip cookies. They have a great texture, though, and are sturdy enough to break apart and snack on throughout the day. That's why I named them All Day Chocolate Chip Cookies.
High Protein Cherry Yogurt
Now back to that yogurt! If you are still wondering why I used cherry, it's because that's all I had, and I was curious to see how the cherry flavor would come through with all of the other flavors. Would the cherry flavor be overwhelming or weird in a chocolate chip cookie? It was actually very good! I'm not sure it would be recognized as cherry by anyone who didn't make the cookies themselves. Try any flavor of yogurt, but for these cookies stevia sweetened high protein yogurt like Oikos works perfectly because that protein contributes to the structure.
Flour, Flax or Fiber Gourmet
I got a little carried away and experimented with different arrangements of flour. 40 grams of all-purpose flour works, 40 grams of Fiber Gourmet works even better, and 32 grams for flour plus 6 grams (1 tablespoon) of golden flax makes a wonderful and even more nutritious cookie. This recipe is especially flexible. However you make them, they're satisfying, chocolate-filled, and surprisingly practical for everyday baking.
- ⅓ cup lightly spooned all-purpose flour (40 grams)
- ⅓ cup lightly spooned Fiber Gourmet flour blend (40 grams)
- 3 ½ tablespoons all-purpose flour (32 grams) plus 1 tablespoon (6 grams) golden flaxseed
Peanut Butter Instead of Nut Butter
If you want to try the cookies but only have peanut butter on hand, you can use it. The cookies will be peanut butter flavored and maybe slightly dryer and rounder depending on which brand of peanut butter you have. I made this one using unsweetened Teddie. Something like Jif or Skippy should work too, with more spread from the sugar.
Baking Tips
These are the easiest cookies you'll ever make, especially if you have a scale. I just put the bowl on the scale, set the tare to "0" and add everything by weight. But here are a few more notes.
- I use very creamy and smooth mixed nut butter, plus I've also tested with Teddie peanut butter. The brand or type of nut butter may affect the overall texture and flavor of the cookies.
- Do not change the sugar and honey amount without first testing the cookies as written. The honey and sugar are both crucial to the structure.
- Oikos is a a super high protein brand of yogurt. I think the protein probably add structural support and recommend sticking with the highest protein yogurt you can find. The stevia sweetening and flavor of the yogurt add to the cookie (there's no bad stevia aftertaste). Sugar sweetened yogurt should also work.
- ⅛ teaspoon of salt is not much, but it's best to start with a smaller amount and salt the tops. You might find you like the cookies with up to ¼ teaspoon.
- Fiber Gourmet has a flavor of its own that makes the cookies taste even better. Same with flaxseed. But feel free to use straight AP flour. Measure it very carefully or the dough will be very dry.
- The version with flax will be a little bit softer and the dough will be a bit less dry.
Recipe
All Day Chocolate Chip Cookies
Ingredients
- 2 tablespoons almond butter or mixed nut butter (32 grams)
- 2 tablespoons light or dark brown sugar (24 grams)
- 1 tablespoon honey (20 grams)
- ½ teaspoon vanilla extract
- 1 tablespoon Oikos or other high protein stevia sweetened cherry flavored yogurt (14-20 grams)**
- 1 tiny pinch cinnamon
- ⅛ teaspoon salt
- ¼ teaspoon baking soda (scant)
- 20 large chocolate chips, like Ghirardelli Bittersweet
- ¼ cup plus 1 tablespoon all-purpose flour, Fiber Gourmet or 3 tablespoons flour and 1 tablespoon ground golden flaxseed (40 grams flour) or (32 grams flour and 6 grams flaxseed)
- ½ teaspoon water, only if needed
Instructions
- Preheat the oven to 350 degrees F. Have read a cookie sheet and a little piece of parchment paper to set the dough rounds on.
- In a bowl, mix together the nut butter, brown sugar, honey, and vanilla. Add the yogurt and stir until smooth.
- Add the cinnamon, salt and baking soda and stir until smooth, then add the flour and stir to make a thick dough. It should be crumbly and thick. If it seems very dry, add a bit of water ¼ teaspoon at a time. Dryness could be due to the absorbency of whatever nut butter you used or flour, so adjust as needed with the water.
- Divide dough in half and add 10 chocolate chips to each half.
- Press the cookies into 2 ½ inch rounds (about an inch thick) and place on a baking sheet. Bake at 350 for about 12 minutes or until the cookies have cracks in the top and appear done.
- The cookies should have spread a bit while baking, but if you'd like a little more spread then lift the parchment paper with the baked hot cookie and drop it from about 5 inches above and onto the counter so it will go splat.
- Let cool completely. These are much better cool. I like to throw them in the refrigerator or freeze to give the chocolate chips a chance to re-solidify.
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