Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the whole wheat flour, baking soda, and salt until well combined.
Step 3: Add the Greek yogurt, honey (or maple syrup), and vanilla extract to the dry ingredients. Stir everything together until a cohesive dough forms. Do not overmix.
Step 4: Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.
Step 5: Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can lightly press them down with the back of a spoon if you prefer flatter cookies.
Step 6: Bake for 8-10 minutes, or until the edges are golden brown and the centers still look slightly soft. Remember, they will firm up as they cool.
Step 7: Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Step 8: Enjoy your healthier Greek Yogurt Cookies! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, they can be frozen for up to 3 months.