Chocolate-Raspberry Yoghurt Cookies for a Berry-ful #SundaySupper

Summer berry season has begun! I honestly can't believe it's June already - three weeks of school left and then I have to say farewell to the family I've come to know and love over the past few months. Yes, we've had our differences, but I've never had a better job!

These cookies came about as a result of a happy combination of events last week - finding our kitchen with far too much yoghurt on hand than we would get through before it went "off", I started scouting the Net for flash-in-the-pan muffin recipes using a good amount of it. What I found was even more unique and a far more clever use of the dairy which even fit snugly into the head office's prescribed menu plan - La Fuji Mama's Blueberry Yogurt Cookies. Of course, I used the peach yoghurt we had in place of the plain called for (cutting down the sugar to compensate) and instead of the blueberries (which the kids aren't fans of for some sad reason), a couple containers of raspberries folded their way into the moist batter instead. To keep with my official "school nutritionist" designation, I bumped up the fibre a little bit with wheat bran and for extra decadence threw in chocolate chips. I found the batter extremely wet to deal with after baking a "test" cookie, so modified the baking directions a little in order to have them turn out more "cookie" like. All the kids - from age 2-12 - devoured them, to the teachers' amazement (sometimes they don't trust my new, "outside the box" recipes). I'm so lucky the kids love fruit - and are adventurous eaters!

Chocolate-Raspberry Yoghurt Cookies

This week’s #SundaySupper theme is Summer Berries, hosted by Nicole from Daily Dish Recipes. Our group (as always) has come up with some truly awe-inspiring berry recipes, both sweet and savoury, including desserts, drinks and of course condiments!

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning
Summer Berry Recipes
We'd love if you joined our #SundaySupper chat on Twitter too: we’ll be tweeting all day and sharing recipes. Then at 7:00pm EST we'll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Chocolate-Raspberry Yoghurt Cookies
Makes 24
½ cup sugar
1 ½ cups low-fat fruit flavoured yoghurt (I used peach)
1 large egg, beaten
1 tbsp vanilla
2 cups flour
½ cup wheat bran
1 tsp baking powder
½ tsp salt
2 (170g) packages fresh raspberries
½ cup miniature chocolate chips
  1. Preheat the oven to 350F. Line sheets with silicone baking mats.
  2. Mix together the sugar and yoghurt, then blend in the egg and vanilla.
  3. Add the flour, bran, baking powder, and salt. Fold in the raspberries and chocolate chips.
  4. Bake for 15-18 minutes, until the cookies start to barely brown at the edges.
  5. Remove from the oven and let the cookies cool completely on the baking sheet.
Amount Per Serving
Calories: 97.7
Total Fat: 1.7 g
Cholesterol: 8.6 mg
Sodium: 10.2 mg
Total Carbs: 19.5 g
Dietary Fiber: 2.0 g
Protein: 2.2 g
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