Cherry Chocolate Yogurt Cookies

Big, soft and oozy cookies. Somewhere between cookie and cake really! A recipe gleaned from Bob’s Red Mill Baking Book, on page 358 (it is a big book!). The plain yogurt adds amazing softness and moistness, but be wary – only buy a good brand. So much yogurt is to be avoided due to additives such as modified starches, gelatin and gums. The best choices I have found that can be sourced easily are Nancy’s (no thickeners!), Mountain High (Pectin I can deal with) and Green Valley Organics (Pectin as well, bonus of being lactose free as well).

Cherry Chocolate Yogurt Cookies

Ingredients:

• 1½ cups whole wheat pastry flour
• ½ cup all-purpose flour
• 2 tsp baking powder
• 1¼ tsp ground cinnamon
• 1½ cups brown sugar
• 1¼ cups old-fashioned oats
• 1 cup chopped dried cherries
• 1½ Tbs finely sliced almonds
• 2 cups + 1 Tbsp plain natural yogurt
• ¼ cup vegetable oil, such as sunflower
• 1 cup semi-sweet or dark chocolate chips

Directions:

Preheat oven to 350°, line 2 large baking sheets with parchment paper.

Add the flour through almonds in a large mixing bowl. Whisk the yogurt and oil together, add to the dry and stir till mixed. Let rest for 10 minutes.

Use a 3 Tablespoon Disher to make 8 balls per tray, bake for 17 to 22 minutes, until golden on top. Let cool for a few minutes to firm up, then transfer to cooling racks. Let cool fully before eating so the chocolate firms up.

Makes about 24 (2 dozen).

PS: They freeze well!

~Sarah