Chocolate Cookies with Yogurt
How do you make egg-free chocolate cookies with yogurt?
Sift flour, cocoa and baking powder into a bowl, then add sugar. Incorporate yogurt and melted coconut oil, kneading until fully combined. Shape small balls by hand, place them on a tray and lightly flatten them with a fork. Bake at 180°C for 10 minutes and let cool so they firm up.
Super easy, delicious, light and chocolatey. The aroma and flavor of coconut gives them a special touch. Ideal for an indulgent snack. If we put them in a tin, they last several days; I do not know exactly how many, because in my house they disappear the same day I make them… Let's get to work!
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Servings: Makes approx. 35-40 medium cookies
Ingredients
- 420 g flour
- 80 g unsweetened cocoa powder
- 180 g whole cane sugar
- 16 g baking powder
- 250 g unsweetened plain yogurt (for vegan cookies, use unsweetened plain soy yogurt)
- 130 ml melted coconut oil
Instructions
Start by preheating the oven to 180°C (350°F). In a large bowl, sift the flour, baking powder and cocoa.
Add the sugar.
Mix well.
Add the yogurt and oil.
You can work it with your hand until it is completely mixed.
Make small balls and place them on a baking tray lined with parchment paper.
For a simple decoration, gently flatten them with a fork.
Bake for 10-11 minutes, let cool and enjoy them with your favorite drink. Variation: For a crunchier, more chocolatey variation, use only 30 g of unsweetened cocoa instead of 80 g, and add 40 g of chocolate chips.
Enjoy your meal!
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- 420 g flour
- 80 g unsweetened cocoa powder
- 180 g whole cane sugar
- 16 g baking powder
- 250 g unsweetened plain yogurt (for vegan cookies, use unsweetened plain soy yogurt)
- 130 ml melted coconut oil