Start your morning off with these delightfully tart and sweet Raspberry Yogurt Breakfast Cookies that highlight summer berries with a lemon infused icing.
8
Servings
14
Ingredients
14
Comments
Ingredients
- 1 cup Brown Sugar
- 1 ½ cups Greek Yogurt, Vanilla
- 1 individual beat Egg
- 1 teaspoon juice Lemon Juice #1
- 1 cup Flour, All-Purpose #1
- 1 cup Flour, Whole Wheat
- 2 teaspoons Baking Soda
- ½ teaspoons Salt
- 2 cups Raspberries
- ¼ cups Flour, All-Purpose #2
- 1 cup Powdered Sugar
- 3 teaspoons juice Lemon Juice #2
- ¼ cups Milk
- 1 tablespoon zest Lemon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine brown sugar and yogurt.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 4 cookies Amount Per Serving
- Calories
- 364
- Total Fat
- 3g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 31mg
- Sodium
- 463mg
- Total Carbohydrates
- 77g
- Fiber
- 4g
- Sugar
- 46g
- Protein
- 10g
- WW Freestyle
- 15
14 Comments
Join the discussionDo you think these yummy looking cookies would work just as well with another kind of berry? Perhaps black berries or blue berries?
Yes I think they certainly would! Let us know what you end up trying!
I wonder how hard it would be to convert to gluten free
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.
Looks beautiful! I’ll bet you wouldn’t even miss the frosting.
Ty. I made with blueberries and only reg flour son I did not have whole wheat in house. Yummy.
Do you think the recipe would need to be tweaked for high altitude? Love your website!
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.
I wonder if I would need to do anything different if using frozen berries? I always freeze a bunch in the summer? Any thoughts, thank you
Heidi, the frozen berries would just need to be thawed before using, but other than that everything else would be that same. Berries from the summer sound like a delightful option for these cookies.
How can something with 1/4 cup sugar per serving be considered “real food” or breakfast?
Thanks for your feedback, Yvonne. Occasionally something like brown sugar is present in our real food recipes. However, if you’d like a better real food option I would suggest subbing succanat 1:1 for brown sugar.
Could sour cream be substituted for the yogurt?
Yes, you could sub sour cream.