Oatmeal Raisin Cookies with Almond & Yogurt

1. 1 Dried apricotspack 200 g ≈ $3.80 19 g
2. 2 Plain yogurtpack 300 g ≈ $2.19 30 g
3. 3 Wheat flour 20 g
4. 4 Almondspack 150 g ≈ $4.00 4 g
5. 5 Baking powder 1 g
6. 6 Sugar 18 g
7. 7 Sunflower oil 6 ml
8. 8 Rolled oatspack 400 g ≈ $2.60 25 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak almonds⁴ in boiling water for 5 minutes, peel skins, pat dry, and blend into a fine powder

2. Soak dried¹ apricots in hot water for 15 minutes, drain, and blend into a paste

3. Mix flour, sugar, baking powder, oats, and ground almonds⁴ in a bowl

4. Whip yogurt with sunflower oil, fold into the dry mix, and stir in the apricot paste

5. Knead until smooth and cohesive

6. Line a baking sheet with parchment, dampen it with water, roll⁸ dough into balls, place on the sheet, and flatten slightly with a fork

7. Bake at 350°F (180°C) for 15–20 minutes until golden. Cool on the tray for 10 minutes

In short

• In the planner this dish is cooked for two days: reheat on day two.