Line a baking tray with aluminum foil or parchment paper and set aside.
In a mixing bowl, combine the APF, Nutella, and yogurt.
Mix until well combined.
If using, gently fold in the white chocolate chips.
Scoop out 1 to 1.5 tbsp of the cookie dough and place them on the lined baking tray.
Flatten them slightly using the back of the cookie scoop.
Bake this for 10 minutes.
After 10 minutes, allow it to cool for 30 to 40 minutes.
Soft, chewy and yummy Nutella cookies are ready. You can store them in an airtight container.
Video
Notes
I used homemade yogurt for this recipe. You can use low fat or 2% Greek yogurt variety as well.
My cookie scoop measures 1.5 tbsp and this measure yields about 9 to 10 cookies.
Instead of cookie scooper, you can roll 1 to 1.5 tbsp of dough using your hands into balls and flatten them too. Make sure you grease your palm lightly with coconut oil or butter.
You can replace white chocolate chips with nuts, dry fruits of your choice or entirely skip it too.