Cherry Yogurt Breakfast Cookies

• Produce

  • 1 cup Cherries, frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Salt
  • 1/2 cup Sugar

• Dairy

  • 1 cup Stonyfield whole milk plain greek yogurt

• Other

  • 1 3/4 c King Arthur 100% Organic White Whole Wheat Flour

Found on honestandtruly.com

Description

Ingredients

• 1 c frozen cherries
• 2 eggs
• 1 c Stonyfield Whole Milk Plain Greek Yogurt
• 1/2 c sugar, plus extra for sprinkling
• 1/4 c salt
• 1 t baking powder
• 1 3/4 c King Arthur 100% Organic White Whole Wheat Flour

Directions

• Quarter or halve cherries, depending on their size. Place in a bowl to thaw, and drain liquid once thawed.
• Preheat oven to 375 degrees, and line baking sheet with a sil pat.
• Add eggs, yogurt, vanilla, and sugar to bowl and mix thoroughly. Add salt and baking powder and mix again. Add flour and stir just until incorporated. Add drained cherries and stir gently to distribute.
• Using a muffin size baking scoop, scoop out 12 cookies onto baking sheet. Lightly sprinkle with sugar.
• Bake at 375 degrees for 15-17 minutes. Let cool 2-3 minutes, then cool fully on cooling racks. Store in a tightly sealed container at room temperature for up to two days or in the freezer for up to a month.