Super Soft Almond Cookies: Chobani Coco Loco Flip Cookies

Ingredients:
-1/2 C sugar
-1 container Chobani Coco Loco Flip plus 1/2 container of plain Chobani (I used the rest of my 2% carton)
-1/2 C Almond meal (aka pulverized almond dust, I bought almond meal at Trader Joe's for a great price!)
-1/2 C AP Flour
-1 tsp baking powder
-1 egg
-1 tsp vanilla (almond extract if you have it!)
pinch of salt

Preheat your oven to 375 and grease a couple of cookie sheets.  Mix all the ingredients and drop by spoonfuls onto the sheet.  For once, I did not even use my Kitchenaid.  Bake for 8-10 minutes (8 if dark nonstick) until the edges are just starting to brown.  Remove from the oven, let them rest a couple of minutes, and transfer them to a wire rack to finish cooling.

I would highly suggest tossing in some coconut for extra texture if you just happen to have it.  These come out with a texture like a cake or pancake but in a completely mobile cookie form.  And they are DELICIOUS!  If you don't want them to come out so thin, you might try it with 3/4 C AP Flour and only 1/4 c of almond meal. 

My bag of almond meal says you can sub almond meal in for up to 50% of the flour in a recipe, but with something like a cookie that doesn't have a pan that holds it shape it would be worth considering subbing a smaller amount.  I personally did not care if they were thin, but some people are particular about their cookies.

Not I.  If it is a cookie, I'ma munch it regardless of size.  YUMMY.

These are delicious, but addicting.  So be prepared to tell yourself that they are cookies and you probably shouldn't eat the whole batch.

I just reminded myself that Greek yogurt is healthy every time I needed an excuse to grab another one ;).

Happy crafting!