My housemate and I had our rental inspection today (nailed it! “Excellent” ticked all through the report; pat on the back, pip pip!) and, as a result, there’s space to move in my room for the first time in six months. To be clear, my room has never been unclean (I’m far too paranoid about attracting living creatures for that). However, it’s not uncommon for 90% of the floor space to be taken up by piles of books, fancy heels that have been kicked off with relief at the end of a long day, and scattered recipe print-outs.
It’s amazing how putting the recipe print-outs in the desk, the books on the shelf, and the shoes neatly against the wall can affect one’s sense of space. All of a sudden I have room in my room (in my room, in my room) to practice fake-yoga and, more importantly, frenetically dance around in.
I’ve got a bit of nervous/crankypants/swirling energy to dance out at present. I’m skipping over the melancholy songs on iTunes and finding the music to which I can do my best impression of an electrocuted-monkey-crossed-with-a-jellyfish.
I dance goooooooood.
Of course, the other way to deal with skittering thoughts is through baking. After eating almost all of the amazing plain Chobani yoghurts that the Aussie Chobani folk sent me as filling work snacks (I’ve gone wild this past week, adding not just sprinkles and coconut but poppy seeds too), I made sure to save a few tubs to bake with.
These Oatmeal Cherry Yoghurt Cookies with Cacao Nibs were the first result of my Chobani baking endeavours. Okay, so “cookies” may not be the best term, as these are a far cry from crispy-buttery-sugary treats. Instead, they’re soft and deliciously doughy in the middle, not too sweet yet excitingfied through the buzz of intense cacao nibs and the tart sweetness of chewy dried cherries. The oats provide their almost-nutty malty flavour and the yoghurt a very soft tang, all bundled up in the warmth of cinnamon and a hint of coconut.
Plus, these healthy and low-fat cookies are (say it with me now!) spectacular topped with almond or sunflower seed butter.
Oatmeal Cherry Yoghurt Cookies with Cacao Nibs
Adapted from Workout Cookies at Carrots ‘n’ Cake
- 1/4 cup plain flour
- 3/4 cup rolled oats (not the instant kind, if you can help it)
- 1/4 cup golden flaxseed meal
- 1/4 cup brown sugar, packed
- 1/4 cup tart dried cherries, roughly chopped
- 2 tb cacao nibs
- 1/2 tsp cinnamon
- 170g tub plain Chobani yoghurt
- 1/8 cup melted coconut oil (or Nuttelex)
- Preheat oven to 180°C (375°F). Lightly grease a muffin tin or if, like me, you’re using a silicone muffin tin, simply put it on your counter, no greasing necessary.
- Combine all ingredients in a large bowl and stir until well combined. The mixture will be quite stiff.
- Stop and take a breather, because this recipe is so difficult and time-consuming.
- Divide batter evenly between the twelve muffin cups. (I scooped the batter out with a large spoon and firmly smooshed it into the muffin tins.)
- Bake for 15-18 minutes, until cooked through.
Note: Because these cookies aren’t crisp to begin with, I’ve happily been storing them in the freezer and simply letting them defrost before eating them.
Question Time: What songs do you put on when you feel the need to dance wildly in the privacy of your own room/house?