Healthy and scrumptious cookie-cake

This recipe is between a cake and a cookie. I Used my cookie skillet recipe and changed some ingredients to get a “cake” like texture but with the “crunchy” outside. And I did find a nice way to indulge myself with a healthier treat!

It’s so easy to make. So easy. And with this “yogurt twist” it’s much healthy than the regular “buttery” recipe (which I WILL NOT STOP making!)

I used a 20 cm squared tin (one of my brownies baking tins) but I made it as well in a springform tin 20cm.

Here we go with the ingredients:

230 Grams whole wheat flour 

120 Grams brown sugar/light brown sugar (I also made this “cookie-cake” using 70 grams of sugar and 100 ml sweetener and it came out delicious as well. So feel free to use a substitute for sugar)

150 Grams Greek yogurt/ or full fat  

2 tsp baking powder (=7-8 grams)

100 grams dark chocolate 70% y 50 grams de chocolate nibs (it has no sugar, it’s just small cocoa chunks) But if you can’t find cocoa nibs, just add 25 grams to the dark chocolate.

1/4  tsp baking soda (=3 grams)

80 grams walnuts (chopped)

30 grams  dried cranberries (chopped)

1 M egg (It can be substitute for a ripe banana. Smashed)

1/4 tsp salt

1 tsp cinnamon

Method:

• Whisk yogurt, egg, sugar.
• Mix flour, baking powder, baking soda and salt.
• Stir the wet ingredients into the dry ones. Mix.
• Add now the chopped chocolate, chopped cranberries. Mix well.
• You can see at this stage the batter resembles a cookie dough. It’s how it has to look like!
• Grease your tin or use baking paper.
• Preheat oven to 180ºC/ 170ºC FAN
• Bake from 20 to 30 minutes (it will raise in 20 minutes, it depends on the oven. Just insert the skewer and f it comes out clean its done) 
• Take it out of the oven. Let it cool on a wore rack.

• 

Happy baking!