I have a cookie monster in my house. …And she comes in the shape of a 10 year old girl. It’s amazing how I bought a huge container of chocolate chip cookies from the store this week and magically 3/4ths of the cookies have disappeared in the matter of just a couple of days.

That being said, I’m not about to venture out for another box. So, I thought I would whip up a delicious chocolate chip cookie inspired dessert of some sort. This Chocolate Chip Bundt Cake is the perfect guilt-free way to enjoy chocolate chip cookies any time.

I lightened this Chocolate Chip Bundt Cake up and made it a bit better for you by using some whole wheat flour in there. I also subbed some natural sweetener for the sugar and greek yogurt in place of sour cream. Why, you ask? Greek yogurt gives a small boost of protein and fewer calories. Plus, it’s basically the same thing and you’ll almost never be able to tell the difference. It’s one of my all time favorite healthy swaps.

I found that this Chocolate Chip Bundt Cake was a great way to use up leftover chocolate chips from my pantry. I used some small, some regular, and some GIANT chocolate chips. All of them were semi-sweet though.

Step-by-Step Photos:

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher