Here’s a guest post from our neighbor Jenn, who is always trying out healthy, child-friendly recipes in her home. The other day she wowed us with these blueberry and yogurt based cookies. They were so yummy, you’d never know they weren’t really bad for you. Enjoy!
I had seen the Momofuku cookie mixes at Williams-Sonoma last weekend and the Blueberry-Cream one caught my eye. But I wasn’t about to spend $16 on a cookie mix. Nevertheless, the idea of blueberry-cream cookies stayed with me. I started to fantasize about adding white chocolate, too. So a few days later I decided to make them from scratch.
I wanted to make the dough slightly healthier than normal chocolate chip cookie dough, so I Googled until I came up with this recipe for yogurt-based cookie dough.
I thought the tang of the yogurt would offset the sweetness of the white chocolate. Normally you would pair cranberries with white chocolate because they are naturally tangy, whereas I was using dried blueberries are quite sweet, which are quite sweet.
I altered the recipe a bit: Instead of using 3/4 cup all-purpose flour and 1 cup white whole wheat flour, I used 1 1/2 cups while whole wheat flour and 1/4 cup wheat germ. I used full fat Greek yogurt (it’s what I had on hand) and I omitted the semi-sweet chocolate chips, since I planned to add white chocolate chips.
The overall result was good! Yogurt makes the consistency more cake-like, but it really does add make a nice trifecta with the blueberries and white chocolate. Next time I’ll probably use more all-purpose flour instead of all whole-wheat. The taste of the whole-wheat flour comes through a bit too much.
Thanks Jenn. These are great, but we might just have to splurge one day on those Milk Bar cookies — just to do a taste test!