Because I can't leave well enough alone, I made some changes to Gwen's original post.
I subbed 1 C white whole wheat flour for the AP, increased the 1/3 C yogurt to 1/2 C and added 1/2 t espresso powder.
If baking with whole grains, keep in mind that they absorb more liquid (hence the extra yogurt) but also you want to let the dough/batter sit a while before baking so that the flour can absorb all the liquid. It just makes for a better end product.
I used a #18 cookie scoop and got 30 cookies (well, would have gotten 30 cookies except that I ate about 1.5 cookies worth of dough before baking. Ah, well, chef's treat, right?). I did not flatten mine (remember that these don't really spread unless you smoosh them like a peanut butter cookie) and baked for 9 min. Allow to cool on pan for 5 min before placing on a cooling rack.
Each cookie is 72 kcals with .6 g fiber. And if you use dark or semi-sweet chips then you get all the health benefits of dark chocolate (plus a little serotonin boost).