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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Plain yogurt gives these cookies a soft cake-like texture. They're great as a snack or dessert. Be sure to leave out the almonds if you're using them for school lunches! Using yogurt in your baking gives the finished product a soft moist texture. Use non-fat, 2%, or full fat yogurt. Ingredients:
2 1/2 cups robin hood nutri flour blend |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 cup butter, softened |
1 cup brown sugar, packed |
1 egg |
1 teaspoon vanilla extract |
1 cup plain yogurt |
2 cups raisins |
3/4 cup toasted almond, chopped |
Directions:
1. Preheat oven to 350°F Grease or line baking sheets with parchment paper.
2. Combine flour, baking soda, cinnamon, salt and nutmeg. Reserve.
3. Beat butter and brown sugar until light and creamy, about 2-3 minutes. Add egg and vanilla extract. Beat until combined. Add half the reserved flour mixture, beating until combined. Add the yogurt and then the remaining flour mixture. Stir in raisins and almonds.
4. Drop by rounded tablespoons onto prepared baking sheets, about 2-inches apart.
5. Bake in preheated oven for 15-17 minutes, until lighty browned.
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