To celebrate our naturally non-stick silicone baking mats now being available in PINK in the EXTRA LARGE size, we’ve got a brand new cookie recipe for you… you know how much we just love baking cookies! This one is a yoghurt dough base… which turns into a beautifully moist biscuit! We used coconut yoghurt and it worked wonderfully (making it vegan and dairy free), but if you’ve got regular yoghurt that will absolutely work too. We loved the macadamia and dried cherry combo for our cookies, but really any combo of dried fruit, nuts and even chocolate chips or chunks is great - pick what you like, or what you’ve got on hand. Or, copy us! Another plus to this recipe - it’s such an easy dough to work with; no chilling, no rolling, no faffing about. Just roll the dough into balls and off you go. Enjoy! We’re a big fan of these.
For a limited time, we’ve bundled both the Regular and Extra Large baking mats together at a discount of $10, because we really think every household needs both. Simply select the combo option from the dropdown menu when adding to cart and the discount will be automatically applied.
Makes 10
+ soy free
+ egg free
+ vegetarian
+ vegan
+ dairy free
+ nut free (option)
Got a Thermomix or thermo cooker? Click here for the thermie recipe!
Ingredients
120g brown sugar
80g plain coconut yoghurt
40g macadamia oil or light-tasting olive oil
1 teaspoon vanilla extract
230g plain flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
70g nuts (we used halved macadamias)
70g dried fruit (we used dried cherries)
Method
- Preheat oven to 170C.
- In a large mixing bowl whisk brown sugar, yoghurt, oil and vanilla until completely combined.
- Add flour, baking soda, baking powder, nuts and dried fruit. Fold through using a spatula until all combined and no more loose flour remains.
- Scoop mixture out and roll into 10 even-sized balls. Place on a flat baking tray lined with a silicone baking mat (or baking paper) and flatten with palm. Ensure there is space between each cookie in case they spread.
- Bake for 12-15 minutes - cookies should look browned around the edges, but still soft and in the middle.
Let cookies cool on the tray for a minimum of 20 minutes before enjoying!
Note: To make this recipe nut free, use olive oil and replace nuts with extra dried fruit or chocolate buttons.
