Breakfast

Strawberry Muffin Breakfast Cookies

Strawberry Muffin Breakfast Cookies

Difficulty Easy
Serves 6-8 cookies
Prep Time 10 minutes
Cook Time 12-14 minutes
Ingredients
1 (7 oz) packet of Ginger Evans Strawberry Quick Muffin Mix
1/2 cup rolled oats
1 (5.3 oz) container of Coburn Farms Greek Strawberry Nonfat Yogurt (stir well as the fruit is on the bottom)
1 egg

Notes

These breakfast cookies can be stored in an airtight container at room temperature for 3-5 days.

Recipe and photo courtesy of Carrie R., Frugal Foodie Mama

Directions

  1. Preheat your oven to 375 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the muffin mix and oats. Add in the Greek yogurt and egg, and then mix well.
  3. Using a cookie scoop, drop generous 2 tablespoon mounds of the muffin cookie batter at least 2 inches apart on the prepared baking sheet.
  4. Bake for 12-14 minutes or until baked through and the edges are slightly golden brown. Allow to cool on the baking sheet for 5 minutes, & then transfer to a wire rack to cool completely.
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