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These yogurt cookies are packed with protein and make the best healthy breakfast or snack! Featuring oats, bananas, nut butter, and Greek yogurt, it is easy to make and customize.
I love cookies for breakfast, as evidenced by my oatmeal breakfast cookies or protein cookies. Another delicious option are these Greek yogurt cookies.
Adding yogurt to cookies may sound a little odd, but really, they aren’t much different than using cream cheese (like in cream cheese cookies). They add moisture and richness and add a hefty dose of protein, too. Perfect for breakfast or dessert, you have no excuses not to make them!
Table of Contents
Why you’ll love this recipe
- Quick and easy. With 5 minutes of prep time and about half an hour of baking, you’ll have one of the most nutritionally dense breakfasts on the table!
- Healthy and versatile. You don’t have to wait until the following day to enjoy these cookies. They work great as post-workout snacks, mid-day snacks, or after-meal desserts too. Remember to adjust the portion sizes for each serving
- Customizable. You can make them peanut butter, double chocolate, berry-filled, or lemon-flavored.
Ingredients Needed
The flavors of your favorite banana bread reimagined in this oat banana yogurt cookie need only a few simple ingredients. Here’s what you’ll need.
- Rolled oats. They give the oats a chewy texture and also some stability. Avoid using quick oats as these will be a little soft.
- Sea salt. I cannot stress the value of just a pinch of salt in my dessert recipes. They just amplify the natural sweet flavors of the ingredients beautifully!
- Chia seeds. Besides binding the dough together, they supplement these breakfast cookies with dietary fiber, protein, and healthy fats.
- Cinnamon. A must for any recipe calling for bananas.
- Granulated sweetener. This is optional! If you love sweeter cookies, add a tablespoon or two. I alternate between white sugar and coconut sugar.
- Bananas. Look for large, overripe bananas with enough brown spots. They naturally sweeten the cookies, and you’ll not feel the need to add any external sweetener.
- Greek yogurt. This high-protein component is a must-have in this breakfast cookie recipe. I recommend full-fat and thick Greek yogurt. My vegan friends, get your favorite plant-based, thick, unflavored yogurt for them.
- Almond butter. My breakfast feels incomplete without a drizzle of nut butter! If you don’t want to use almond butter, peanut butter, cashew butter, or sunflower seed butter will work.
- Maple syrup. The natural flavor and the subtle sweetness of maple syrup beautifully complement these yogurt cookies. Honey or agave nectar works.
- Chocolate chips. I love using a combination of sweet and semi-sweet chocolate chips. Feel free to use dark chocolate chips to offset the sweetness of the cookies.
Find the printable recipe with measurements below.
How to make yogurt cookies
These breakfast yogurt cookies are so easy to meal prep! Just scale up the ingredients and follow the simple steps to enjoy a nutritious breakfast all week!
Step 1- Make the dough. Mix the dry and wet ingredients in separate bowls. Then, mix them until homogenous in another bowl, and fold in the chocolate chips. Reserve the sliced bananas for a later step.
Step 2- Portion the dough. Portion ¼ cup of dough onto a greased baking tray and press to form a cookie. Then, press a slice of banana onto each cookie.
Step 3- Bake the cookies. Bake the yogurt cookies in a preheated oven at 180°C/350°F for about half an hour. Once the oats become golden and the banana caramelizes, remove from the oven, cool, and enjoy!
Recipe tips and variations
- Adjust the sweetness. Because this recipe is eggless, taste the batter before baking. Add a few teaspoons of your preferred granulated sweetener or liquid stevia if it is not sweet enough.
- Avoid overbaking the cookies. Remove the cookies when they develop the beautiful golden exteriors for the perfect chewy texture. The longer you bake them, the crispier they’ll become.
- Shape the cookies the way you like. These cookies don’t spread in the oven. So, adjust the thickness and size to your preference.
- Make them chocolaty. Build on the chocolate flavor by mixing some cocoa powder in the dough.
- Add protein powder! Why not get the most out of your breakfast and allow it to fuel you through the morning?! Add two scoops of unsweetened vanilla or chocolate protein powder to the yogurt cookies to boost their protein content.
- Optional mix-ins. I rely on toasted nuts, pumpkin or sunflower seeds, dried or fresh berries, and dried fruits like raisins and figs to build flavor and texture.
Storage instructions
To store. Keep them on the countertop for 2 to 3 days in a sealed container or refrigerate for up to 5 days.
To freeze. Freeze the cookies in freezer-safe containers for up to three months.
More healthy cookie recipes to try
- Healthy oatmeal raisin cookies
- Healthy peanut butter cookies
- Healthy oatmeal chocolate chip cookies
- Healthy pumpkin cookies
- Healthy monster cookies
Frequently asked questions
Greek yogurt is regular yogurt without the liquid whey. So, to make Greek yogurt or hung curd at home, place regular yogurt over a fine mesh strainer in the refrigerator. After a few hours, you’ll get the thick Greek yogurt separated from the liquid whey. Use it to make these cookies
When made with healthy ingredients and enjoyed in limited quantities, these yogurt recipes are excellent for your health. And because they are loaded with slow-releasing carbs, proteins, and healthy fats, they’ll keep you full for longer and keep you from snacking! A good hack for your weight loss journey!
Yogurt Cookies
Ingredients
- 2 cups rolled oats
- pinch sea salt
- 2 tablespoon chia seeds
- pinch cinnamon
- 1/2 cup sugar
- 2 large bananas mashed
- 1/4 cup Greek yogurt
- 2 tablespoon almond butter
- 2 tablespoons pure maple syrup
- 1/2 cup chocolate chips
- 1/2 banana sliced
Instructions
- Preheat oven to 180C/350F and coat a large baking tray lightly with cooking spray.
- In a large mixing bowl, add the oats, chia seeds, sea salt, and cinnamon and mix well. In a small mixing bowl, add your mashed banana, Greek yogurt, peanut butter, and maple syrup and mix until fully incorporated.
- Pour the wet mixture into the dry mixture and mix well, stirring chocolate chips through at the end.
- Using a 1/4 cup, pour the mixture onto the greased baking tray and press each one firmly into a cookie shape. Add a slice of banana to each one.
- Bake for 20-25 minutes, until the oats are golden and the banana has caramelized. Remove from oven and allow to cool on pan for 5 minutes, before enjoying or allowing to cool completely.
What a nice looking cookies. Banana in the middle is the best detail. Thanks
So thankful for this delicious recipe, I now make these on a weekly basis! Thanks for sharing😊
You are so welcome, Elaina!