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