Mudslide Cookies Lightened Up
Indulge in the rich, chocolatey decadence of these *Mudslide Cookies Lightened Up*—a healthier twist on the classic treat that doesn’t skimp on flavor. Made with wholesome ingredients like whole wheat pastry flour, unsweetened cocoa powder, and non-fat Greek yogurt, these cookies are soft, fudgy, and irresistibly satisfying. Melted semisweet chocolate chips create the ultimate velvety base, while a hint of coconut oil and brown sugar lend just the right amount of sweetness and moisture. Optional dark chocolate chunks take the indulgence factor up a notch! Ready in just 25 minutes, these lightened-up cookies are perfect for guilt-free snacking or sharing with friends and family. Perfect for those looking for a lighter dessert option, this recipe proves you can have your cookies and eat them too!
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Recipe Information
Ingredients
- 170 grams semisweet chocolate chips
- 30 grams cocoa powder (unsweetened)
- 95 grams whole wheat pastry flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 60 grams plain Greek yogurt (non-fat or low-fat)
- 30 grams coconut oil (melted)
- 100 grams brown sugar (lightly packed)
- 1 teaspoon pure vanilla extract
- 2 units egg whites (large)
- 50 grams dark chocolate chunks (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Melt the semisweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth. Let the melted chocolate cool slightly.
In a medium bowl, whisk together the cocoa powder, whole wheat pastry flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the Greek yogurt, melted coconut oil, and brown sugar. Mix well until smooth and creamy.
Add the melted chocolate and vanilla extract to the wet ingredients, stirring until fully incorporated.
Add the egg whites to the wet mixture and whisk until just blended.
Gradually fold the dry ingredients into the wet ingredients, mixing until a thick dough forms. Do not overmix.
If desired, fold in the dark chocolate chunks for an extra burst of chocolate.
Using a tablespoon, scoop out small portions of the dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the tops of the cookies are just set. Be careful not to overbake—they should remain soft and fudgy inside.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 213.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
