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.




  • 2 cups old-fashioned rolled oats
  • 1 cup flour*
  • 2 tablespoons ground flax
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • ½ teaspoon ground cinnamon
  • ⅓ cup oil
  • ½ cup brown sugar
  • 2 large eggs
  • ⅔ cup vanilla yogurt
  • 2 teaspoons pure vanilla extract


  • 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


  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.


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


Keywords: healthy, without banana, snacks, oatmeal, oats, simple, make ahead, easy