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Raspberry Yogurt Breakfast Cookies

Raspberry Yogurt Breakfast Cookies

Raspberry Yogurt Breakfast Cookies


Lisa @ Onceamonthmeals.com


  • 1 cups brown sugar
  • 1.5 cups vanilla flavored greek yogurt (or make your own)
  • 1 large egg, lightly beaten (or egg substitute)
  • 1 teaspoons lemon juice #1
  • 1 cups all purpose flour #1
  • 1 cups whole wheat flour
  • 2 teaspoons baking soda
  • 0.5 teaspoons salt
  • 2 cups fresh raspberries
  • 0.25 cups all purpose flour #2
  • 1 cups powdered sugar
  • 3 teaspoons lemon juice #2
  • 0.25 cups milk
  • 1 Tablespoons lemon zest


In a large bowl, combine brown sugar and yogurt. Add egg and lemon juice #1. Stir until combined. In a separate bowl, whisk together white flour #1, whole wheat flour, baking soda and salt. Stir flour mixture into wet yogurt mixture. Gently dust fresh raspberries with flour #2 and fold into batter. Drop dough by rounded tablespoon onto parchment paper lined baking sheets. Bake at 375F for 10 minutes, until cookies just start to brown on edges. Meanwhile, prepare frosting. Whisk together powdered sugar, lemon juice #2, and milk. Gently fold in lemon zest. Dip cooled cookies into frosting and let set until frosting has dried. 

Freezing Directions:

Prepare cookies per above directions. After frosting has set, divide between gallon freezer storage bags. Label and freeze. TO SERVE: Thaw and enjoy!

Servings:  8 (4 per serving)

**conversion chart image provided by Erik Spiekermann

8 Responses to “Raspberry Yogurt Breakfast Cookies”

  1. sunsethj says:

    Do you think these yummy looking cookies would work just as well with another kind of berry? Perhaps black berries or blue berries?

  2. Tina says:

    I wonder how hard it would be to convert to gluten free

    • Lisa says:

      Tina – These can easily be made gluten free, simply by swapping out the flours for an all purpose gluten free flour. You will need to ensure that all other ingredients (yogurt, vanilla) are gluten free as well.

  3. Sarah says:

    Looks beautiful! I’ll bet you wouldn’t even miss the frosting.

  4. Sheryl says:

    Ty. I made with blueberries and only reg flour son I did not have whole wheat in house. Yummy.

  5. Lucy says:

    Do you think the recipe would need to be tweaked for high altitude? Love your website!

    • Lisa says:

      I don’t think baking time would need to be altered at all. OAMM Team Member Kelly lives in high altitude and her suggestion would be to add a tad more baking soda.

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