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
- 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
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!