Imported from Instagram
Yogurt Togo-Style Cookies
Homemade cookies inspired by Togo biscuits, made with an egg-free oat and yogurt shortcrust dough and coated in dark chocolate. They are simple to prepare and can be adapted into a vegan version by using plant-based yogurt.
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Ingredients
- 300 g Oat flour
- 30 g Muscovado sugar (The author uses 30 g of muscovado sugar and 20 g of white sugar.)
- 20 g White sugar (The author uses 20 g of white sugar.)
- 125 g Plain yogurt (It can be replaced with plant-based yogurt for a vegan version.)
- 80 ml Vegetable oil
- Vanilla flavoring (As needed; the quantity is not specified in the source.)
- 1 tsp Baking powder (Approximately 4 g.)
- 150 g Dark chocolate (For coating; the quantity is not specified in the source, so this is an estimate sufficient for dipping the cookies.)
Steps
- 1
Preheat the oven to 180 °C and prepare a baking tray lined with parchment paper.
- 2
Place the oat flour, muscovado sugar, white sugar, plain yogurt, vegetable oil, vanilla flavoring, and baking powder in a bowl.
- 3
Mix all the ingredients until combined. Then knead the dough with your hands until you obtain a compact, smooth dough ball.
- 4
Divide the dough if necessary and shape it into logs of the desired size, trying to keep them even for uniform baking.
- 5
Arrange the logs on the baking tray, leaving a little space between them. Bake at 180 °C for about 15 minutes, until lightly golden and firm.
- 6
Remove the cookies from the oven and let them cool completely before coating them, to prevent the chocolate from sliding off or melting on the hot cookies.
- 7
Melt the dark chocolate in a double boiler or in the microwave in short intervals, stirring between each interval.
- 8
Dip the cooled cookies into the melted chocolate, coating the desired portion, and let the excess drip off.
- 9
Transfer the coated cookies to the refrigerator and let them set for about 30 minutes.
Notes
The source does not specify the number of cookies or the amount of chocolate needed; the yield and chocolate quantity are therefore estimates. The cookies can be served as a snack or for breakfast with fresh fruit and yogurt. Store them in an airtight container, preferably in the refrigerator if the coating remains soft.
Nutrition per serving
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