Oatmeal Yogurt Cookies (2024)

These soft Oatmeal Yogurt Cookies with raisins are the most healthy breakfast cookies for kids. Plus, they are easy to make dairy-free and egg-free.

With two kids at school and lunchboxes to pack in the morning, these Oatmeal Yogurt Cookies became very convenient.

They are great for kids’ morning tea, and loaded with fulfilling proteins and fiber from Greek yogurt, oats, and peanut butter.

How To Make Oatmeal Yogurt Cookies

It’s very easy to make a batch of these healthy oatmeal cookies.

It’s a basic cookie recipe that consists of mixing your liquid ingredients into wet ingredients, which is nothing more difficult.

Ingredients

All you need to make these cookies are:

• All-Purpose Flouror white wholewheat flour.
• Quick Oats– I don’t recommend old-fashioned oats. It makes the cookies dryer.
• Maple Syrupor honey, or agave syrup.
• Soft Brown Sugaror coconut sugar.
• Baking Powder
• Greek Yoghurtor any plain yogurt your kid loves, even a dairy-free alternative like coconut yogurt or soy yogurt, works well here.
• Melted Coconut Oilor melted butter.
• Peanut Butteror a large egg or a flax egg – to make a flax egg stir one tablespoon of flax meal with 3 tablespoons of lukewarm water. Set aside 10 minutes, then use it as an egg in the recipe.
• Ground Cinnamon
• Vanilla Extract
• Salt
• Chocolate Chips
• Dried Raisins
• Chopped Walnuts

Healthy Oatmeal Cookie Batter

First, in a large mixing bowl, whisk all the dry ingredients together: flour, quick oats, brown sugar, baking powder, salt, and cinnamon. Set aside

In another bowl, whisk the liquid ingredients: peanut butter, melted coconut oil, yogurt, and vanilla extract.

Finally, combine the liquid ingredients with the dry ingredients until a sticky batter forms.

Fold in the chopped nuts, chocolate chips, and raisins and stir to evenly distribute into the batter.

Baking

Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly spray olive oil on the paper to prevent the cookies from sticking to it.

Scoop about two tablespoons of cookie batter and roll into a ball between oiled hands.

Place each cookie ball onto the cookie sheet and flatten them as much as you like – I like my cookie thick in the middle for a softer, moister texture, but you can flatten the cookies even more if you prefer them dryer and thinner.

Bake the cookies for about 15- 20 minutes. The duration depends on how thick your cookies are. The thicker, the longer it takes to bake.

Cool the cookies down on a cooling rack before eating.

Storage Instructions

Store the cookies at room temperature in a cookie box or the freezer in zip-lock bags for later.

Texture

These oatmeal yogurt cookies are soft in the center and crispy on the outside.

They taste like oatmeal muffins and oatmeal cookies at the same time, with chewy dried raisins and crunchy chocolate chips and nuts.

Allergy Swaps

• Nut-free– you can replace peanut butter with sunflower seed butter or a large egg, or a flax egg. Skip chopped nuts and use more chocolate chips.
• Dairy-free– use any dairy-free yogurt or replace yogurt with mashed banana, applesauce, or peanut butter.
• Chocolate chipsor raisins can be swapped for blueberries to make blueberry oatmeal cookies.
• Gluten-free– use a gluten-free certified oat brand and replace the all-purpose flour with the same amount of gluten-free flour blend containing gums.

Have you made these Oatmeal Yogurt Cookies? Share a review or comment below to connect with me.