I’m sharing this recipe for my cherry yogurt breakfast cookies in partnership with Stonyfield Yogurt. As a member of the Clean Plate Club, I receive a quarterly stipend in addition to the products I’m sharing in this post. Some links are affiliate links where I receive a percentage of your purchase if you choose to click through and buy.
Breakfast in my house has been a challenge lately. I’ve discovered that my daughter has simply stopped eating breakfast altogether because she is “tired of” the choices available. Someone hold me. I’ve been making apple muffins that she enjoys, but I want to switch it up. I can’t let her get bored with more foods.
Breakfast cookies are always a hit, but now she wants scones. I decided to get creative and make a slightly sweeter breakfast cookie but with Greek yogurt to punch up the protein. The result? Chewy yumminess that got a huge thumbs up from everyone in these cherry yogurt breakfast cookies.
The best part is that they’re quick to make, and I know exactly what’s in them. This makes twelve cherry yogurt breakfast cookies, which is enough for a week’s worth of breakfasts for her. I love using the King Arthur Organic White Whole Wheat Flour in this recipe with the slight malted taste to it.
I keep a few on the counter for breakfast, but I freeze the remainder of the batch – and sometimes I make a double batch, too. Those easily thaw out overnight for the next morning. You could also heat them in the microwave for 20 seconds to take the chill off if you forget. Breakfast? Conquered.
How to Make Cherry Yogurt Breakfast Cookies
I use frozen cherries; they’re already pitted and cherries aren’t in season. Cut the cherries into halves or quarters, depending on their size. Then let them thaw in a bowl so you don’t have as much juice in your cherry yogurt breakfast cookies. This you can do the night before or even pop this into the microwave to speed defrosting.
To make the cookies, start by preheating the oven to 375 degrees. Lay a silpat on a baking sheet so they don’t stick after baking. Invest in one (or two) if you don’t have one. Trust me.
Add the eggs, vanilla, and yogurt to a bowl and mix. Next, add the sugar, salt and baking powder, then mix again. Add flour and stir until just mixed. Drain the cherries (save the juice to drink!) and add to the dough. Stir to distribute.
I have to back up for a moment. When adding the baking powder and salt, I got to play with my new levoons. Granted, baking powder has a straight edge to make leveling easy, but my husband just learned that last year. And most other ingredients lack this feature. The self leveling measuring spoons? I adore them. So much fun to use!
Spray a muffin size scoop with nonstick spray to make scooping easier. Scoop the dough and place onto your baking sheet. Sprinkle the tops with a bit of sugar to give some sweetness when you bite into the cherry yogurt breakfast cookies.
Bake at 375 degrees for 15-17 minutes, until they spring back and are lightly golden near the bottoms. Let cool for a few minutes then place on a cooling rack until fully cooled. Store on the counter in a tightly sealed container up to two days or freeze the remainder for to a month.
Have you ever had cherry yogurt breakfast cookies before? What’s your go to morning food?
Cherry Yogurt Breakfast Cookies
These simple and delicious cherry yogurt breakfast cookies are delicious and have plenty of protein from the Greek yogurt and eggs. The mild cherry flavor is a perfect start to the morning - or enjoy them anytime as a snack.
- 1 c frozen cherries, quartered
- 2 eggs
- 1 1/2 t vanilla
- 1 c Whole Milk Plain Greek Yogurt
- 1/2 c sugar
- 1/2 t salt
- 1 t baking powder
- 1 3/4 c whole wheat flour
- Quarter or halve frozen cherries. Let thaw then drain juice.
- Preheat oven to 375 degrees. Line baking sheet with sil pat.
- Add eggs, vanilla, and yogurt to bowl and mix well. Add sugar and mix again. Add salt and baking powder, then stir to combine. Add flour and mix until just incorporated. Stir in drained cherries and stir to distribute.
- Scoop dough onto sil pat covered baking sheet with muffin size cookie scoop, making 12 cookies. Sprinkle tops with just a bit of sugar.
- Bake at 375 degrees for 15-17 minutes. Cool a few minutes, then place on cooling rack to cool completely. Store in airtight container at room temperature for up to 2 days or in freezer up to a month.
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Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 132Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 164mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 6g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Sunday 17th of January 2021
Do you know if you can use honey instead of sugar? Would any other modifications be needed.
Monday 18th of January 2021
Yes, there are a few modifications you'll want to make - note, this is from my store of knowledge and I have NOT tried making these with honey before, so you may have to play with it just a bit. First, instead of 1/2 cup of sugar, you want to use LESS honey. Use 6 tablespoons (3/4 the original amount). You also need to add a pinch or two of baking soda (less than 1/4 teaspoon - maybe 1/8) to counteract the honey's density and acidity. You may need to add just a bit more flour - there's no water or milk to take OUT of this recipe to reduce the liquids, so see how the dough feels. And reduce the baking temperature by 25 degrees whenever you bake with honey instead of sugar. I hope that helps - those are the general rules when you bake with honey, but again... I've never tried these cookies with it. Good luck!