The coconut yogurt cookies are aromatic little cookies that are lactose-free.

If you don’t want to use lactose-free coconut yogurt as I did, you can easily use regular yogurt with lactose.

I recommend trying these treats in their basic version but also with a delicious pistachio spread filling.

Those who are lactose intolerant should obviously make sure the pistachio cream does not contain it.

Shall we get started?

If you love cookies and dunking biscuits, check out these other recipes selected for you below:

Ingredients

Let’s see the ingredients we need to make coconut yogurt cookies

1 egg
1 pinch fine salt
1/4 cup sugar (you can increase the quantity up to 1/3 cup)
1/4 cup extra virgin olive oil (or corn or sunflower seed oil)
1 teaspoon vanilla extract
1 teaspoon liqueur (your choice, like rum)
1/2 cup lactose-free yogurt (coconut, you can also use regular yogurt with lactose)
2 1/2 cups type 1 flour
1/2 cup potato starch
1 tablespoon baking powder

Tools

In a bowl, break the egg, add the pinch of salt and sugar, and start mixing with a fork.
Add the oil, lactose-free coconut yogurt, the teaspoon of vanilla extract, the teaspoon of liqueur, and continue mixing.
Once the liquids are mixed, start incorporating the dry ingredients. Sift the flour, potato starch, and vanilla baking powder, adding gradually until you create a dough that will be fantastic, smooth, and soft.
Once the dough is prepared, flour the work surface and roll out the dough with a rolling pin.
As you can see from the images, my cookies are not too thin because I didn’t roll them out finely. I liked this slightly thicker consistency, which I found perfect for dunking in milk or tea.
You can prepare them as you like, if you prefer thinner, roll the dough a bit more.
Once the dough is rolled out, use a pastry cutter to cut rectangles approximately 3 inches long. I also made small holes on the surface using the end of a wooden skewer.
Place the cookies on a baking sheet lined with parchment paper or a silicone mat.
Preheat the oven to 340°F in static mode and once at temperature, bake the cookies for about 12/13 minutes.
After the baking time the cookies will be crispier on the outside but soft on the inside. Try them because they are so delicate and fragrant.

These lactose-free coconut yogurt cookies can also be made with lactose; simply use regular yogurt.

If you want to make your breakfasts and snacks even more delicious, you can fill them with pistachio spread.

A real delight

Will you make my coconut yogurt cookies?
Try them because this coconut yogurt shortcrust pastry is really super good and light.