- 125g Cocobella coconut yoghurt
- 100ml EVOO
- 150g brown sugar
- 100g raw sugar
- 300g flour
- 1tsp tapioca flour
- 2tsp baking powder
- 1tsp kosher or crystal salt
- 1.5 cups dairy free dark choc chips
- 1.5 cups chopped walnuts
This dough can be kept in the fridge for up to 5 days, we like to cook just a few at a time so we can always have warm, fresh baked cookies.
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