In a wide bowl, mix together the flour, oats, baking soda, coconut and chocolate chips.
In another bowl, mix yogurt, oil, honey and vanilla essence.
Now make a well in the centre of the oats-flour mixture and add in the yogurt mixture. Just fold in. There's no need to knead or overmix.
Line a baking tray with silver foil. Now pre-heat the oven to 170 degrees C. Make equal sized balls of the mixture and place them in rows, slightly apart from each other. Flatten the balls with the back of a fork to make lines on the cookies.
Remove from the oven after baking, let them cool on the tray for a minute and then transfer to a rack to cool completely before storing in air tight containers.
Recipe courtesy: Sharmi's Passions
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.