Cookie Dough For Pregnant Women

by Kelsey Norwood

in Food,Making Eats

So this morning as I ate a yogurt for my second breakfast I was reminded of a little snack I would make for myself when I was pregnant. (I’m not pregnant now, but I still require a second breakfast.) For me the hardest food restriction was no cookie dough. I think I only disobeyed one or two times, but it was tough!About halfway through my pregnancy I came across a cookie recipe in my cookbook that calls for yogurt instead of eggs. Brilliant! From that point to the end of my pregnancy, whenever I had a hankering for some cookie dough, I whipped up that recipe and picked at the dough to my little heart’s content.

So here it is for all you pregnant women.

yogurt chocolate chip cookies

Chocolate Chip Yogurt Cookies

1/2 c. sugar*
1/2 c. packed brown sugar*
1/4 c. butter*
1/4 c. shortening*
1/2 c. nonfat yogurt (any flavor)
1 1/2 t. vanilla
1 3/4 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. chocolate chips

Bake 8-12 minutes at 375.

(*I use less sugar and butter than my recipes call for. For this recipe I use 1/3 c. sugar and 1/3 c. brown sugar instead of 1/2 c. of each and 1/4 c. butter and no shortening. Read more about my baking secrets here)

[photo from]


1 Bethany April 16, 2008 at 1:35 pm

Thank you, thank you, thank you. Me and the twins are forever in your debt!

2 Michelle Dawn April 16, 2008 at 3:37 pm

Brilliant :)

3 Margot April 17, 2008 at 12:11 am

This is awesome for a totally different reason. Peter is allergic to eggs so I’ve been collecting egg-free recipes for him. Thanks!

4 LH July 3, 2008 at 4:34 am

Hey! When I was pregnant I just used egg beaters instead of eggs, they are pasteurized!!!! That’s what I do with my kids since I once got salmonella from eating cookie dough!!!!

5 Sarah August 19, 2008 at 7:06 am

Two of my girlfriends are pregnant right now so I whipped up a batch to see how they tasted before I sent the recipe along. The dough is delicious and the cookies are great too! If you didn’t know it had yogurt in it, you would never know! I used raspberry yogurt because it was the only flavor I had that didn’t have chunks of fruit in it, and you can only taste the faintest raspberry flavor if you really look for it. My husband can no longer yell at me for eating the raw dough! hehe! Thanks for the recipe!

6 shannon October 22, 2009 at 1:25 pm

We love to eat the dough (cookie dough ice cream anyone?) and last night when I was making cookie dough with applesauce I thought about this recipe. My sis-in-law suggested applesauce instead of eggs, and it works great, tastes great, and we never have to think twice. So does that make me eat twice as much? Probably.

7 Christie Lee February 1, 2013 at 12:40 pm

I LOVE this recipe. I found it on Pinterest because I needed a cookie recipe without eggs. I had to use what I had too so…..I used blueberry Chobini Yogurt and dark raspberry chocolate. It was a berry chocolate cookie and I loved it. Not too sweet either.

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