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?
These delicious breakfast cookies are a perfect treat with the protein from the Greek yogurt and eggs. They are lightly sweet with a great cherry flavor. These chewy breakfast cookies are sure to be your new morning favorite - or enjoy them anytime as a snack!
- 1 c frozen cherries
- 2 eggs
- 1 c Stonyfield Whole Milk Plain Greek Yogurt
- 1/2 c sugar, plus extra for sprinkling
- 1/4 c salt
- 1 t baking powder
- 1 3/4 c King Arthur 100% Organic White Whole Wheat Flour
- Quarter or halve cherries, depending on their size. Place in a bowl to thaw, and drain liquid once thawed.
- Preheat oven to 375 degrees, and line baking sheet with a sil pat.
- Add eggs, yogurt, vanilla, and sugar to bowl and mix thoroughly. Add salt and baking powder and mix again. Add flour and stir just until incorporated. Add drained cherries and stir gently to distribute.
- Using a muffin size baking scoop, scoop out 12 cookies onto baking sheet. Lightly sprinkle with sugar.
- Bake at 375 degrees for 15-17 minutes. Let cool 2-3 minutes, then cool fully on cooling racks. Store in a tightly sealed container at room temperature for up to two days or in the freezer for up to a month.