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.
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.
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.
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.
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.
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.