Raspberry cheesecake meets breakfast cookie! These soft and chewy breakfast cookies are jammed full of juicy raspberries and covered in a tangy cream cheese glaze.

Raspberry Cheesecake Breakfast Cookies

Raspberry cheesecake meets breakfast cookie! These soft and chewy breakfast cookies are jammed full of juicy raspberries and covered in a tangy cream cheese glaze.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 cookies

Ingredients

Cookies

  • 1 medium ripe banana
  • 1/4 cup greek yogurt
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/4 cup melted coconut oil
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fresh raspberries

Cheesecake Glaze

  • 2 oz softened cream cheese
  • 1/2 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

Cookies

  1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. In a large bowl, beat mashed banana, yogurt, sugar, oil, egg, and vanilla until smooth. Mix in flour, oats, baking soda, and salt until a dough forms. Gently fold in raspberries.

  2. Scoop dough into 2-in balls and place on prepared baking sheet. Flatten cookies slightly and bake at 350F 10-12 minutes or until cookies are golden around the edges (middles will still be soft) Cool cookies on pan 5 minutes, then transfer to a wire cooling rack. 

Cheesecake Glaze

  1. In a medium bowl with a handheld electric mixer, beat cream cheese and sugar on high speed until completely creamy, about 1 minute. Slowly beat in enough milk to make a drizzly consistency and vanilla until smooth.

  2. Drizzle glaze over cooled breakfast cookies and let set 5 minutes. Enjoy!