These cookies are very spongy and the pieces of chocolate run down when you bite into it...a real treat ! To replace the butter, I used some fromage blanc, but you can also do it with yogourt. I tried several versions of cookies without butter: with avocado, with banana ... but I must admit that this is the best recipe that I made !

Fromage blanc has the advantage of not coloring the cookies while providing them an even softer texture than with butter. It is really impressive ! This recipe is practical because it is quick to make (barely twenty minutes) and very easy. It's a recipe perfectly suited to preparation by children, for example, and I'm sure they'll love pushing the chocolate squares into the cookies! ;)