Today I’m sharing the recipe for Yogurt Cookies without Butter, with Chocolate, Almonds, and Raisins. Easy to make, perfect for a rich breakfast or a snack!
To be precise, these are Martina’s cookies, a dear friend who loves tinkering in the kitchen just like me, even without having a blog!
She told me about these yogurt cookies that she often makes for breakfast! They were so beautiful and inviting that I decided to try them!
They are really easy to prepare and can be customized if some ingredient is not to your liking.
These delicious yogurt cookies are without butter, enriched with raisins, almonds, and chocolate chips. They are really tasty, a real temptation!
Ideal not only for breakfast but also for a snack or to accompany a cup of coffee at the end of a meal!
Those who follow me know that I can’t give up on homemade breakfast. There’s nothing better than waking up in the morning to enjoy healthy and genuine products made with your own hands!
Dip cookies are definitely my favorite. They keep for days, and if you want, we can also freeze them to avoid waste!
If you are a fan like me of breakfast sweets don’t miss this fantastic collection where you can find many delicious ideas for your wake-up!
Let’s see now how to prepare yogurt cookies without butter!
Read to the end, you will find tips for executing this recipe and a little gift for you ❤️
Other recipes I recommend you try!
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 15 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg (medium whole)
- 90 g sugar (+ extra to decorate the surface of the cookies before baking)
- 100 g plain yogurt
- 50 g seed oil
- 310 g all-purpose flour (+ as needed for the work surface)
- 1 pinch salt
- 50 g dark chocolate chips
- 25 g raisins
- 25 g almonds (chopped with a knife)
- orange zest
- 8 g baking powder
Tools
- Bowl
- Whisk
- Ladle
- Pastry Board
- Baking Tray
Steps
With the amounts described, I obtained 15 cookies of about 1.8 oz each. Double ALL measurements to have more.
In a bowl, break a medium whole egg. Add the sugar (brown sugar is also fine).
Work with a whisk for a few minutes, then add the seed oil and mix.
Incorporate the plain yogurt (I recommend a neutral flavor because we will be adding other ingredients).
Grate the zest of half an orange inside (can be replaced with lemon zest).
At this point, add the chocolate chips. The raisins previously rehydrated in some water and well squeezed.
Finally, the almonds chopped with a knife and mix. We can use either those with the skin or peeled.
Now add the baking powder and the flour all at once.
Mix the ingredients inside the bowl using a ladle.
You will get a sticky and difficult-to-work dough. It’s normal, you haven’t made a mistake!
Take the bowl, cover with cling film, and place in the fridge to rest for at least an hour (I left it for two hours).
This step will allow the dough to harden and be worked without difficulty for the next phase.
After resting time, take the bowl, pour the dough onto the lightly floured pastry board, and shape it into a loaf.
Now the dough is firm, and we can proceed! Take a knife, slice the loaf into more portions of the same size.
I made 15 portions of 1.8 oz each that I weighed with a scale, but you can also eyeball it.
Obviously, if you make them all the same, baking will be more even.
Work each piece of dough with your hands until you get a cookie shape (make them a bit elongated for better baking).
After forming all the cookies, pass them, only on one side, in granulated sugar and place them on a baking tray lined with parchment paper.
Space them a bit apart and bake in a preheated oven static mode for about 25 minutes at 356°F.
Fan mode is also fine but check around 18-20 minutes.
As soon as the cookies start to color on the surface, take them out of the oven and let them cool completely.
Aren’t these yogurt cookies beautiful?! They are indeed irresistible!
I hope you enjoyed this recipe and that you will try to make it soon! Let me know in the comments!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Thank you to my sweet friend Marty for sharing with me the recipe for these delicious yogurt cookies ❤️
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FAQ
I don’t like raisins, can I leave them out or how can I replace them?
Well, to make these yogurt cookies we can make some adjustments to some ingredients that we don’t like, such as raisins! We can replace the indicated amount (25 grams) with chocolate chips or almonds.
How can I replace the almonds?
With other nuts like walnuts, pistachios, or hazelnuts, or you can do as I suggested above and replace them with raisins or chocolate.
Can I not use yogurt?
No! If they are called yogurt cookies, there is a reason! Yogurt is a key ingredient in these cookies and cannot be replaced, or at least, not having tried a version without yogurt, I cannot give you more precise advice on how to replace it 😉
How long do these cookies last?
They keep for several days and remain tasty as freshly made. You can put them in a tin box or, if you prefer, freeze them so you can eat only the necessary quantity and leave the rest in the freezer. The important thing is to put them in an airtight container.
The indicated amount still allows you to finish the cookies in a few days 😉Is it necessary to rest the dough in the fridge?
I say yes only for practicality! As soon as you finish mixing the ingredients, the dough is really sticky, and to form the cookies, you would have to wet your hands with a little water to help shape the cookies.
The rest in the fridge allows the dough to harden, making it easy to work with, and without dirtying your hands!Can I replace plain yogurt with other flavors?
If you really want, yes, but I still recommend using neutral flavors that pair well with chocolate, almonds, and raisins, such as vanilla. I would avoid fruit ones, yes to citrus yogurt as it is a neutral base flavored with orange or lemon.
