These Low Fat Oatmeal Cookies with Yogurt are everything you want in a cookie: soft, warm, lightly spiced, and packed with comforting oat flavor—all while keeping fat to just 2 grams per cookie. Using plain low-fat yogurt in place of butter, these cookies come out moist and chewy with no need for oil or heavy fats. They’re a perfect treat for anyone following a low-fat, low-calorie, or heart-smart diet.
About This Recipe
These cookies have a soft and tender center with a slight crisp around the edges. The oats give them a hearty chew, while the yogurt adds a gentle tang and keeps them from drying out. Each bite is cozy and satisfying, especially with a hint of cinnamon in the mix.
You’ll love how easy they are to whip up with simple pantry ingredients. They’re a great make-ahead snack, perfect for meal prep, afternoon cravings, or even a quick breakfast on the go.
Why This Recipe Belongs in Your Diet
Replacing butter with low-fat yogurt significantly reduces saturated fat and adds a touch of protein. Oats provide fiber, helping to keep you full longer and support steady energy levels throughout the day.
What You’ll Need (Ingredients)
We’re keeping it clean and simple with this wholesome list of cookie basics and smart swaps.
- Old-Fashioned Oats, 1 cup: Adds chew and fiber. Stick with the classic kind for best texture.
- White Whole Wheat Flour, ¾ cup: Lighter than all-purpose but adds fiber and nutrients.
- Plain Low-Fat Yogurt, ½ cup: The key to moist cookies without any added fat.
- Brown Sugar, ⅓ cup: Sweetens and adds softness with its molasses content.
- Egg White, 1: Helps bind the dough and keeps it light.
- Vanilla Extract, 1 teaspoon: Adds warmth and balances the sweetness.
- Ground Cinnamon, ½ teaspoon: Adds cozy spice that works beautifully with oats.
- Baking Powder, ½ teaspoon: Gives the cookies a bit of lift.
- Baking Soda, ¼ teaspoon: Helps spread and texture.
- Salt, ¼ teaspoon: Enhances the overall flavor.
How to Make Low Fat Oatmeal Cookies with Yogurt
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together yogurt, brown sugar, egg white, and vanilla in a large bowl until smooth.
- In another bowl, combine oats, flour, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until combined. The dough will be soft and a little sticky.
- Let the dough rest for 5–10 minutes to thicken slightly.
- Drop by tablespoons onto the baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes, or until the edges are golden and centers are just set.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Recipe Tips and Variations
- Add 2 tablespoons of raisins or chopped dried fruit for a little extra natural sweetness.
- Mix in 1–2 tablespoons of chopped nuts for texture (will add a bit of fat).
- Make a breakfast version with a handful of chopped apple and an extra dash of cinnamon.
How to Store Leftovers
Keep cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze in a zip-top bag and thaw as needed.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 85 kcal
- Fat: 2 g
- Carbohydrates: 14 g
- Protein: 2 g
- Sodium: 50 mg
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Low Fat Oatmeal Cookies with Yogurt
Description
Soft and chewy cookies made with low-fat yogurt for a moist, low-fat treat you can enjoy any day.
Ingredients
Instructions
- Preheat oven to 350°F. Line a baking sheet.
- Mix yogurt, sugar, egg white, and vanilla in a bowl.
- Combine oats, flour, cinnamon, baking powder, soda, and salt in another bowl.
- Add dry to wet and stir. Let rest 5–10 min.
- Scoop onto baking sheet.
- Bake 10–12 minutes.
- Cool 5 minutes, then transfer to rack.