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Raspberry Yogurt Breakfast Cookies

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Raspberry Yogurt Breakfast Cookies

Lisa
The Cook
8 Servings
14 Ingredients
14 Comments

Start your morning off with these delightfully tart and sweet Raspberry Yogurt Breakfast Cookies that highlight summer berries with a lemon infused icing.

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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

  • Parchment Papers
  • Baking Sheets
  • Labels

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?

  1. 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.

  1. 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.

  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.

Categories

vegetarian, traditional, kid-friendly, nut-free, spring, summer, fall, kosher, soy-free, fish-free, shellfish-free

Categories

vegetarian, traditional, kid-friendly, nut-free, spring, summer, fall, kosher, soy-free, fish-free, shellfish-free

14 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.

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

    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.

  6. 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.

  7. How can something with 1/4 cup sugar per serving be considered “real food” or breakfast?

    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.