Strawberry Yogurt Cookies

June 11, 2014   27 Comments

Snack Girl knows you are all eating strawberries. The last batch I bought was incredible!

Strawberry Yogurt Cookies

When I lived in San Francisco (and was significantly more wealthy than I am now), I bought organic strawberries for my two year old for an astronomical price. I made the mistake of letting him near the basket and before I knew it, they were gone and there was a little boy smeared with expensive strawberry juice.

I learned my lesson and I now hide the strawberries from my children ☺

These cookies are pretty much divine. I love the idea of strawberries in cookies because I love strawberries in pretty much everything. These will remind you of those jam stuffed cookies that you eat at the holidays.

I used Greek yogurt instead of butter and it works really well. The sourness of the yogurt is offset by the sweetness of the berries.

Give these a try with your next quart of strawberries (if you can keep someone from eating them all).

Are you eating strawberries now?

Strawberry Yogurt Cookie Recipe

1.8 from 25 reviews

Makes 18 cookies

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1 cup white whole wheat flour (such as King Arthur’s brand)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/2 cup sugar
2/3 cup Greek yogurt, non-fat (or whatever you have on hand)
1 egg white, lightly beaten
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced into small pieces


Heat oven to 375 F. Line a baking sheet with parchment paper. In a large bowl, mix flour, baking powder, baking soda, salt, and sugar. Add yogurt, egg, and vanilla and mix until combined. Fold in strawberries and drop dollops of batter, about 2 tablespoons in size, onto parchment paper about 1 inch apart.

Bake for 12-15 minutes until the edges of the cookies start to turn brown.

Nutrition Facts

For one cookie = 52 calories, 0.1 g fat, 0.0 g saturated fat, 11.3 g carbohydrates, 6.3 g sugar, 2.0 g protein, 0.8 g fiber, 54 mg sodium, 1 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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First 20 Comments: ( See all 27 )

These sound delightful! I'm attempting to eat a gluten-free diet. Would this recipe work with almond flour, and would it be and even swap for the wheat flour? Thanks so much for your wonderful posts.

Allergic to Strawberries; going to try this recipe with Raspberries or Blueberries...


I have everything at home to make these. Guess what I'll be doing after work & the gym today.

When I see your emails I get excited to read about a new recipe to try or to read something informative....I really enjoy your posts and your book......thank you

These sound really good! Do you think a sugar swap work?

Sherri - I am not an expert on almond flour but I think you should try it. If it is too dry - add more yogurt.

Carol - I do think a sugar swap will work.

Thanks so much for the love - please write a review on Amazon if you love the book - I need all the reviews I can get.

These sound so delicious, and way less sinful than some other recipes...thanks a bunch!

1 point for a good-sized cookie! Wonderful, will certainly give it a try - love the idea of using other berries as well.

Thanks Lisa and readers!

I realized as I was reading your post that I trust what you have to say. You have earned it by being consistently honest and transparent.

Tasted good but Very difficult to finally bake. Took forever, quite wet cookie reminded me of pancake dough. Wouldn't get dark around edges readily. Looked smooth rather than consistency of your cookies.maybe cause I didn't use whole wheat flour? Made a few near end with blueberries and less wet. Would not make again until I knew why mine turned out as they did. Answer?? Any idea??

@Sherri, Hi, I use almond flour often for my baked goods but not by itself. Try using peanut flour, Bob's Red Mill gluten free masa or coconut flour with it for a texture that will not so easily fall apart. Imagine how good these would be using peanut flour too. Masa has such a nice soft, floury texture to it too and is delicious. Also, King Arthur makes a gluten free flour that just may be the greatest. We are not sensitive to gluten nor do we have celiac disease but we are diabetic and the nut and bean flours give us more protein and fewer carbs to worry about. Too many carbs give us a big belly so cutting those out has solved that problem. Even gluten free foods processed in plants that manufacture gluten products can be a serious problem for those who suffer from celiac. When I lived in New Mexico, I used to gather the cattail pollen (bulrush plant) from nearby creeks to use in sopapillas. This is a real nutritious food that Native Americans of that region have used for years that can sub for wheat flour but DOES contain gluten.: ) If you can't find cattails in your area you can get it here for big bucks!

There are so many great alternatives to wheat flour!

@Nora - whole wheat flour absorbs more liquid. When I was stirring it - it was stiff like cookie dough. If you are using all-purpose flour - I would use less yogurt so it remains more firm.

It wasn't a crunchy cookie - more like a cross between a biscuit and a cookie.

Just tried the recipe. They turned out more like pancakes, not cookies, though I increased the amount of the whole wheat flour that the recipe listed. Still yummy, and my kitchen smelled like strawberry jam

Oh my, this sounds absolutely delicious! Sadly i keep eating all my strawberries i buy from farmers market instead T__T

I made these cookies, last night. My husband & I agree, they were not good at all. They were bland, and rubbery. The strawberry part was good. I would rather just eat the strawberries.

These sound fantastic and I won't have to feel guilty for giving my boys cookies! Thanks for sharing!

I tried these this morning. I varied the recipe a bit using organic whole wheat pastry flour, with 1/2 cup whole oats processed into meal and extra yogurt to moisten.

The consistency was very moist, tasted flavorful but healthy. Great for breakfast with your cup of coffee!

Left cookies now for two days in opened container to yd out a bit. Still a bit like pancake but really tastes good! Good snack. I would make them again but would probably put some whole oat flakes in to give more texture and decrease the wetness of the dough.

I made these and they were great - I subbed out the strawberries for raspberries and subbed almond extract for the vanilla -- omitted the sugar - I have your book and made the zucchini muffins last week (also without sugar) - Your recipes are great - they are easy to do, taste great and easy to pair down in half for less servings since the portion sizes come out reasonable - thanks so much!

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