with a Vegan option
Oatmeal Yogurt Cookies – All-purpose Flour – Quick Oats – Maple Syrup or honey – Soft Brown Sugar – Baking Powder – Peanut Butter – Greek Yogurt – Vanilla Extract – Melted Coconut Oil – Chocolate Chips – Dried Raisins – Cinnamon
Combine the wet Oatmeal Yogurt Cookies in a large mixing bowl and stir them with a spatula: peanut butter, yogurt, maple syrup, vanilla extract, and coconut oil.
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Combine the dry Oatmeal Yogurt Cookies ingredients in another mixing bowl before whisking them to break any lumps: flour, quick oats, brown sugar, baking powder, salt, and cinnamon.
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Pour the liquid cookie ingredient onto the dry oatmeal cookie ingredients and stir the batter with a silicone spatula to fully incorporate it into a thick, sticky cookie dough.
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When the Oatmeal Yogurt Cookies batter is sticky and consistent, pour the dried raisins and the chocolate chips before stirring it again to fully incorporate.
4
Form 12 large Oatmeal Yogurt Cookies and place them on two cookie sheets lined with lightly oiled parchment paper before baking them at 350°F (180°C) for 15 to 20 minutes.
5
Let the twelve Oatmeal Yogurt Cookies cool down for 10 minutes on their cookie sheet before transferring them onto a cooling rack for another 30 minutes.
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