Yomo Choc Chip Mix

Posted: November 1, 2024 Updated: November 1, 2024

It’s been a while since I’ve done some baking for the blog and today it’s the YOMO choc chip mix. I received this baking kit from YOMO to try out and tell you all about it. If you’ve read any articles by me before you’ll know I’m thorough in my reviews.

This is a sponsored post by YOMO. As you no doubt know, I’m candid in my posts so I’m not going to tell you something is great if it’s not. If you like, you can read more about how Kati Keksi is funded, and how you can support my work.

Also don’t expect gushing over an average product 😅, that’s just not my style.

I haven’t done many sponsored posts on my website or on Facebook but the ones that I have done were super successful and I would love to do more.

If you ever want to reach out to a brand and tell them to work with me, go for it! I am more than willing to get outside of my comfort zone to test a product for you and let you know all about it. 😁

About YOMO

YOMO are a Melbourne-based small business run by mother of two Sophie. Like many business owners in the gluten free / allergy safe category, her products came out of a necessity. Having both coeliac disease and allergies in the family she noticed how difficult (and tiring) it was to find suitable treats.

This drove her to creating her own recipes and mixes so that she could produce safe, delicious snacks that her whole family could enjoy.

All the YOMO products are gluten free and Coeliac Australia endorsed. There is a standard range of sweet mixes as well as a keto diet range which includes burger bun mix. I think Sophie is also developing a regular GF bread mix for us. 🤔

So when Sophie reached out to me and asked if I wanted to try their products I said yes. I told her that I have an amazing following on Facebook who would love to see what I make.

Kati and baking

As I’ve told you many many times, I am not a natural baker. It just stresses me out, especially when things go wrong.

But I had a quiet Sunday afternoon to myself, with my husband and our daughter out of the house. So with no distractions or a pilfering toddler I’m making the YOMO choc chip mix into cookies.

Now, the one thing Sophie told me was that I absolutely must follow the instructions.

It seems obvious, but I’ve heard from bloggers who get negative reviews on their recipes. When they query what the person did, it turns out that they didn’t follow the instructions at all!

Substituting ingredients and changing the baking methods is naturally going to have an effect.

It’s like YOMO anticipated this, there are multiple ways to use each packet mix. There’s plant-based options, a high protein method using eggs. You can also just make entirely different bakes such as brownies, blondies and even more options on the YOMO Instagram page.

I made the chocolate chip cookies and the main reason is that I like the ingredients that are required. All you need to add in for the plant-powered option is a nut butter, coconut oil and water.

Making the cookies

I’ve got to say the instructions on this kit are really good. Each of the ingredients has both tablespoon and gram measurements.

So many times I’ve come across recipes that simply say a tablespoon. If it’s a UK tablespoon which is what my measuring spoon is, that’s quite different to an Australian one. Difference is 5mL per tablespoon (15 versus 20) which is a big difference to the outcome once you start multiplying that out to multiple spoonfuls.

The method could not be simpler, literally just measure the three ingredients (nut butter, coconut oil, water) and combine in a bowl with the packet mix.

The dough comes together well after a few minutes of mixing. My only concern was that it looks like some of the coconut oil is still in solid lumps. I’m not sure if that’s okay for the bake so I squished those pieces when I come across them.

If I made this again I would vigorously mix the coconut oil with the peanut butter before add the dry ingredients to ensure it’s homogenised.

Baking YOMO choc chip mix

As I said, my measuring spoon is a UK one so I’ve factored that in when sizing my scoops of dough a bit bigger than 1 Tbsp each.

Being a scientist wanting to get things right. The instructions say to leave 7cm between each cookie so I got out a measuring tape to make sure it is accurate. 😅

I have two ovens, this kind of weird split system. A few months ago I noticed they bake slightly differently, particularly when it comes to pizza. So I thought I’d experiment with the cookies since I can only fit six per tray anyway.

First batch was regular ol’ fan-forced. The cookies got a good spread, but I noticed they took a while to become golden. I baked for 15 minutes, which is a bit longer than the suggested 9 to 12 minutes.

The second tray I decided to use my lower oven that has a fan-assisted bake mode. Going by the icon on the oven it uses top and bottom heating elements as well as a fan. I haven’t used it much but so far I’ve found it is better for getting an even golden finish. Sure enough, 12 minutes and the cookies are evenly golden.

Both batches look great but you can see the difference.

The taste

So the fun thing about baking cookies two different ways is that I need to taste test two cookies at the end. 😁

Even before the first taste, the two cookies are definitely different. First batch has a softer feel as you break into it, definitely that of a soft chewy cookie. The second one is firmer with a firmer more golden base, and this is despite it having a shorter cooking time.

I know a lot of my readers are avid bakers so for you guys this is probably not news at all. For me, it’s really interesting to see just how differently these cookies come out using a different oven setting even though it’s the same temperature.

The ones I baked first are definitely chewier, I’m guessing this is because I cooked longer.

There’s an audible crunch on both and they both taste the same. Because the flour in the kit is almond flour the cookies have a wonderful richness.

There’s enough sugar in them to make them sweet without being overly sweet. The ingredients combined together well, there’s no gritty sugar or any unpleasant textures.

There’s no oiliness from the coconut oil, and not much oil was left on the baking tray. Quite similar to when I make my own ANZAC biscuits.

The distribution of chocolate chips is really good and there’s plenty in each cookie. I don’t know the science behind this, but I kind of loved that chocolate chips somehow stay gooey after being baked, even though they were clearly solid at room temperature to begin with.

I’m trying to decide which cookie I prefer… I think it’s the second bake. To be clear, I’m not disappointed with either of them it’s just balance of chewiness is slightly less in the second bake and that makes it a little bit better.

If I was served either one of these in a cafe I would be really pleased.

The verdict

This YOMO choc chip mix was so so easy. The fact that it’s endlessly customisable is great and the cookie I got at the end was like a cafe-style cookie.

I think if I made it again I’d add in some walnut pieces for extra texture and maybe make them even bigger 😁. Or if I had that fancy flakey salt I’d sprinkle that on top.

Where to buy YOMO choc chip mix.

There are YOMO stockists around Victoria including small grocery chain that Happy the Apple. You can buy directly from YOMO and you can also purchase at speciality retailers like Happy Tummies and GF Foods.

One random titbit about YOMO. I really love that their offices are on bakehouse road. I just really love when a company’s address is on brand. 😁

PRODUCT DETAILS

Gluten free: Legit, not detected.
Vegetarian / vegan: Vegan, depending on chosen add ins.
Allergens: Almond. May contain: Pecan, macadamia, walnut.
Serving size: 16 cookies.

Thanks for reading this far! Love gluten free cookies? See what else is on my website under the cookie / biscuit tag!