1cupall-purpose flouror 4 1/8 ounces or 120 grams (see Notes)
1/4cupunsweetened cocoa powder
1/2cupcoconut palm sugar or granulated sugar
1/4cupdark brown sugarpacked
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk to combine the flour, cocoa powder, baking soda and salt. Make a well in the center and add the melted coconut oil, both sugars and yogurt. Using a sturdy spoon, stir to combine the wet and dry ingredients, but do not overwork it. The batter will be thick.
Drop level tablespoonfuls about 2 inches apart onto the baking sheet and bake for 10 minutes or until the edges just begin to set.
Cool on the pans for about a minute, then transfer to a wire rack to cool completely.
For quick cookie fixes or for gift giving, whisk the dry ingredients and the sugars together in a bowl, then transfer to a jar. When a cookie craving hits, just mix in the coconut oil and yogurt and bake!These cookies are so versatile...try topping them with coarse sea salt flakes, shredded coconut, almond slivers or chocolate chips.I've experimented a lot with this recipe. One of the things I have found to make a big difference is the quality of the cocoa. If you can get a good quality cocoa, you'll taste a remarkable difference.If your yogurt is very tangy, you'll taste that in the finished cookie. I love Fage in this recipe.When it comes to measuring flour, always use a whisk to stir up your flour before measuring. Otherwise, you'll end up adding much more than the recipe calls for. A scale is a great tool to have as well. I experimented and found that not whisking the flour first, can add up to 25 percent more flour to the recipe.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com