Freezer Meal Recipes / Breakfast / Raspberry Yogurt Breakfast Cookies

Raspberry Yogurt Breakfast Cookies

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 Meet The Cook Print
Raspberry Yogurt Breakfast Cookies

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

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?

  1. In a large bowl, combine brown sugar and yogurt.
  2. Add egg and lemon juice #1. Stir until combined.
  3. In a separate bowl, whisk together white flour #1, whole wheat flour, baking soda and salt.
  4. Stir flour mixture into wet yogurt mixture.
  5. Gently dust fresh raspberries with flour #2 and fold into batter.
  6. Drop dough by rounded tablespoon onto parchment paper lined baking sheets.
  7. Bake at 375F for 10 minutes, until cookies just start to brown on edges.
  8. Meanwhile, prepare frosting. Whisk together powdered sugar, lemon juice #2, and milk.
  9. Gently fold in lemon zest.
  10. Dip cooled cookies into frosting and let set until frosting has dried.
  11. After frosting has set, divide between indicated number of gallon freezer storage bags.
  12. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Enjoy at room temperature.

12 Comments

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

    1. 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.

    1. 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.

  2. 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

    1. 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.

    1. 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.

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