Breakfast Oatmeal Yogurt Cookies

These breakfast oatmeal yogurt cookies will be your new favorite snack or on-the-go breakfast.

The cookies are filled with oats, yogurt, cinnamon and flax with toppings and mix-ins like dried cranberries and walnuts, coconut and dark chocolate or peanut butter and jelly.

Make one batch or several and freeze them for later!

How to make breakfast oatmeal yogurt cookies

Featured Ingredients

Cookies:

• Old-fashioned rolled oats: These are the base of the breakfast cookies. Use old-fashioned rolled or try with quick oats.
• Flour: Whatever you have in the pantry should work! I use whole grain for a boost of fiber.
• Flax: Grab a bag of ground flax seed and keep it in the fridge – it lasts longer!
• Cinnamon: And lots of it!
• Oil: Whatever neutral oil you keep in the pantry.
• Brown sugar: I use a little bit of sugar in the cookies so they are edible, but they’re lower in sugar, making them a great breakfast or snack option.
• Eggs: To hold everything together.
• Yogurt: They keep the cookies moist and add some protein and probiotics!
• Vanilla: Flavor, flavor, flavor.

Mix-Ins and Toppings:

• 2-3 tablespoons dark chocolate chips + 2-3 tablespoons unsweetened coconut flakes
• ½ small banana, smashed + ¼ cup blueberries
• 2 tablespoons peanut butter + 2 tablespoons strawberry preserves
• ¼ cup dried cranberries + ¼ cup chopped walnuts

Step-by-Step Instructions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together oats, flour, flax, baking soda, salt and cinnamon.
3. In another medium mixing bowl, whisk together oil and brown sugar, until fluffy.
4. Whisk in eggs, until incorporated, then whisk in vanilla yogurt and vanilla extract.
5. Pour dry ingredients into wet ingredients and whisk until just combined.
6. Scoop dough using a 2-inch cookie scoop, about 1-inch apart on the baking sheet.
7. Sprinkle or press toppings gently into each cookie (you can do a variety for each batch). Bake 8-10 minutes.
8. Allow to cool then package in the refrigerator or freezer.

Recipe Substitutions and Alterations

• For the flour: Use any flour, such as whole wheat, whole wheat pastry, all-purpose, all-purpose gluten free or oat flour.
• For the oil: Use your favorite neutral (flavorless) oil, like avocado or canola. You could try using unsweetened applesauce instead of oil (although I haven’t tested this).
• For the brown sugar: Use dark or light brown sugar depending on how much molasses flavor you like. You could also try subbing for granulated sugar, honey or maple syrup (although I haven’t tested this).
• For the toppings/mix-ins: Use any of your favorite combo of cookie toppings or mix-ins, like nuts, dried fruit, chips, coconut, etc.

Nutrition Considerations

• To make these gluten free: Use gluten free oats and gluten free all-purpose flour. Be sure all other packaged ingredients are gluten free.
• To make these dairy free: Use dairy free yogurt.
• To make these vegan: Use plant-based yogurt. Substitute the egg with a flax ‘egg’ or egg replacer like Bob’s Red Mill brand (although I haven’t tested this).
• To make these nut free: Skip the nut topping. Be sure all other ingredients are nut free.

On-the-go or make-ahead breakfast ideas:

• Copycat Starbucks Egg Bites
• Breakfast Casserole with Bacon
• Lemon Ricotta Pancakes
• Chorizo and Hash Brown Egg Muffins
• Cheesy Wonton Breakfast Cups
• Healthy Pumpkin Waffles

Breakfast Oatmeal Yogurt Cookies

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Soft batch breakfast cookies with oats, cinnamon, brown sugar and yogurt with your favorite mix-ins or toppings.

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 8-10 mins
• Total Time: 13-20 mins
• Yield: 18 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Cookies:

• 2 cups old-fashioned rolled oats
• 1 cup flour*
• 2 tablespoons ground flax
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup oil
• 1/2 cup brown sugar
• 2 large eggs
• 2/3 cup vanilla yogurt
• 2 teaspoons pure vanilla extract

Mix-Ins:

• 2–3 tablespoons dark chocolate chips + 2–3 tablespoons unsweetened coconut flakes
• 1/2 small banana, smashed + 1/4 cup blueberries
• 2 tablespoons peanut butter + 2 tablespoons strawberry preserves
• 1/4 cup dried cranberries + 1/4 cup chopped walnuts

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Instructions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together oats, flour, flax, baking soda, salt and cinnamon.
3. In another medium mixing bowl, whisk together oil and brown sugar, until fluffy. Whisk in eggs, until incorporated, then whisk in vanilla yogurt and vanilla extract. Pour dry ingredients into wet ingredients and whisk until just combined.
4. Scoop dough using a 2-inch cookie scoop, about 1-inch apart on the baking sheet. Sprinkle or press toppings gently into each cookie (you can do a variety for each batch). Bake 8-10 minutes. Allow to cool then package in the refrigerator or freezer.

Notes

Cooking Tip: Use any flour, such as whole wheat, whole wheat pastry, all-purpose, all-purpose gluten free or oat flour.

Nutrition

• Serving Size: 1 cookie
• Calories: 135
• Sugar: 5g
• Sodium: 91mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 21mg