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 Flour or white wholewheat flour.
- Quick Oats – I don’t recommend old-fashioned oats. It makes the cookies dryer.
- Maple Syrup or honey, or agave syrup.
- Soft Brown Sugar or coconut sugar.
- Baking Powder
- Greek Yoghurt or any plain yogurt your kid loves, even a dairy-free alternative like coconut yogurt or soy yogurt, works well here.
- Melted Coconut Oil or melted butter.
- Peanut Butter or 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 chips or 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.
More Healthy Oatmeal Cookie Recipes
I love creating oatmeal cookies as a healthy kid’s breakfast or kid lunchbox item. Below are my favorite easy oatmeal cookies recipes for you to try.
Have you made these Oatmeal Yogurt Cookies? Share a review or comment below to connect with me.
Oatmeal Yogurt Cookies
Ingredients
- 1 cup All-Purpose Flour
- 1 ¼ cup Quick Oats
- â…“ cup Maple Syrup or honey
- ¼ cup Soft Brown Sugar
- 1 teaspoon Baking Powder
- ¼ cup Peanut Butter or a large egg
- ½ cup Greek Yogurt or dairy-free yogurt
- 1 teaspoon Vanilla Extract
- ¼ cup Melted Coconut Oil
- â…“ cup Chocolate Chips
- ¼ cup Dried Raisins
- ½ teaspoon Cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with oil spray. Set aside.
- In a large mixing bowl, whisk all the dry ingredients: flour, quick oats, brown sugar, baking powder, salt, cinnamon. Set aside.
- In another bowl, whisk the peanut butter (or egg), yogurt, maple syrup, vanilla extract, and melted coconut oil.
- Pour the liquid ingredients onto the dry ingredients and stir to combine. The batter should be thick and dense.
- Fold in chocolate chips, raisins, and nuts and stir to evenly combine into the cookie dough.
- Oil your hand with coconut oil, scoop about 2 tablespoon cookie dough, and roll into a ball.
- Place each ball onto the cookie sheet leaving one thumb space between each.
- Slightly flatten the cookies with the palm of your hands – the thinner, the faster they bake and the less soft they are in the center.
- Repeat the step above until all cookies are formed.
- Bake on the center rack of the oven for 15-20 minutes until the cookies are golden brown.
- Cool the cookies down for 10 minutes on the cookie sheet, then transfer them to a cooling rack.
Storage
- Store in a cookie jar for up to 3 days at room temperature or in the fridge. Freeze for 3 months in zip lock bags and thaw the day before at room temperature.
