Simple Greek Yogurt Oatmeal Cookies

Here are my greek yogurt oatmeal cookies, with wholesome oats, a touch of greek yogurt for moisture, mashed banana, warm spices, and chewy raisins and walnuts in every bite.

These cookies are perfect for when you want something sweet but not too heavy. The greek yogurt keeps them soft and gives them a nice texture, plus they make the whole house smell amazing when they’re baking.

What Kind of Greek Yogurt Should I Use?

For these oatmeal cookies, you’ll want to use plain Greek yogurt rather than flavored varieties, which can add unwanted sweetness or artificial flavors to your cookies. Full-fat Greek yogurt will give you the richest, most tender cookies, but 2% or even non-fat will work just fine if that’s what you have on hand. The thickness of Greek yogurt is what really matters here – it adds moisture without making your cookies too wet or cakey. If you only have regular yogurt available, you can strain it through a cheesecloth for about 30 minutes to remove excess liquid, though Greek yogurt is definitely the easier option.

Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make based on what you have in your pantry:

• Greek yogurt: Regular yogurt works fine here, though you might want to drain it for a few minutes if it’s really runny. Sour cream is another good option that gives a similar texture.
• Banana: You can use 1/4 cup of applesauce or mashed sweet potato instead. Just make sure it’s well mashed so it blends smoothly into the dough.
• Honey: Maple syrup or agave nectar work just as well for sweetness. You can also use brown sugar if that’s what you have on hand.
• Raisins: Feel free to swap these with chocolate chips, dried cranberries, chopped dates, or any dried fruit you like. You could also use chopped nuts for some crunch.
• Oats: Both old-fashioned rolled oats and quick oats work for this recipe. Just don’t use steel-cut oats as they won’t soften properly during baking.
• Vanilla essence: If you’re out of vanilla, try almond extract (use half the amount) or just skip it – the cookies will still taste good.

Watch Out for These Mistakes While Baking

The biggest mistake with these cookies is not mashing your banana thoroughly enough, which can leave lumps in your dough and create uneven texture – use a fork to mash it until it’s completely smooth before mixing it with the other wet ingredients.

Since these cookies don’t contain butter or oil, they can dry out quickly if overbaked, so pull them from the oven when the edges are just set but the centers still look slightly soft (they’ll firm up as they cool).

Another common error is skipping the flattening step – these cookies won’t spread much on their own due to the thick batter, so if you don’t press them down to about 1/4-inch thickness, you’ll end up with dense, cake-like pucks instead of proper cookies.

For extra flavor, try toasting your oats in a dry pan for a few minutes before mixing them into the dough, which brings out a nice nutty taste that really makes these cookies stand out.

What to Serve With Greek Yogurt Oatmeal Cookies?

These cookies are perfect for breakfast or as an afternoon snack with a cold glass of milk or a hot cup of coffee. Since they’re made with wholesome ingredients like oats, banana, and Greek yogurt, they pair really well with fresh fruit like apple slices or berries on the side. You could also enjoy them with a dollop of peanut butter or almond butter for extra protein, or crumble them over vanilla yogurt for a quick parfait. They’re also great packed in lunchboxes alongside some cheese cubes and grapes for a balanced snack.

Storage Instructions

Store: Keep these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. They stay soft and chewy, making them perfect for grabbing as a quick breakfast or snack throughout the week.

Freeze: These oatmeal cookies freeze really well for up to 3 months. Just stack them with parchment paper in between or toss them in a freezer bag. You can also freeze the dough in balls and bake them fresh whenever a cookie craving hits!

Enjoy: Thaw frozen cookies at room temperature for about 20 minutes, or warm them in the microwave for 10-15 seconds if you want that fresh-baked feel. They’re also great straight from the fridge with a glass of cold milk.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 25-30 g
• Fat: 14-18 g
• Carbohydrates: 220-250 g

Ingredients

For the dry mix:

• 2 cups oats (I always use Quaker Old Fashioned for better texture)
• 3/4 cup flour (I prefer King Arthur all-purpose flour)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg

For the wet mix:

• 1 large egg (room temperature, about 70°F)
• 1/4 cup greek yogurt (I use FAGE non-fat for a thick, creamy consistency)
• 1 1/2 tbsp honey
• 1/2 tsp vanilla
• 1 large banana (mashed into a smooth paste with no large lumps)

For the mix-ins:

• 1/2 cup raisins
• 1/4 chopped walnuts

Step 1: Prepare Mise en Place and Preheat Oven

• 1 large banana

Preheat your oven to 350°F.

While it heats, mash the banana into a smooth paste with no large lumps—this ensures even mixing and prevents lumpy spots in your cookies.

Measure out all your ingredients and have them ready, so you can work efficiently once you start combining.

Room temperature eggs mix more smoothly into batters, so if yours has been cold, let it sit on the counter for a few minutes.

Step 2: Mix Dry Ingredients

• 2 cups oats
• 3/4 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg

In a medium bowl, whisk together the oats, flour, salt, baking soda, cinnamon, and nutmeg.

Whisking aerates the mixture and ensures even distribution of the leavening agents and spices, which helps the cookies bake uniformly.

Set this mixture aside while you prepare the wet ingredients.

Step 3: Combine Wet Ingredients

• 1 large egg
• 1/4 cup greek yogurt
• 1 1/2 tbsp honey
• 1/2 tsp vanilla
• mashed banana from Step 1

In a separate bowl, whisk together the room temperature egg, Greek yogurt, honey, vanilla, and mashed banana from Step 1.

Whisk vigorously for about 30 seconds to create a smooth, homogeneous mixture—this is important because the Greek yogurt is thick and needs to be fully incorporated with the other wet ingredients.

I always take a moment here to make sure there are no yogurt streaks in the mixture, as lumps won’t blend well once combined with the dry ingredients.

Step 4: Combine Wet and Dry Ingredients, Then Add Mix-Ins

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• 1/2 cup raisins
• 1/4 cup chopped walnuts

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2.

Gently fold them together with a spatula until just combined—don’t overmix, as this can develop gluten and make the cookies tough.

Once the dry ingredients are barely moistened, fold in the raisins and chopped walnuts until evenly distributed throughout the dough.

Step 5: Shape and Bake Cookies

• cookie dough from Step 4

Using a small cookie scoop or spoon, place mounds of dough onto a parchment-lined or lightly greased baking sheet, spacing them about 2 inches apart.

Gently flatten each mound with the back of a damp spoon to about 1/4-inch thickness—this promotes even baking and helps them cook through without browning too much on the edges.

Bake in your preheated 350°F oven for about 15 minutes, until the edges are set and the centers are just barely firm when you press them lightly with your finger.

Step 6: Cool and Serve

Remove the baking sheet from the oven and let the cookies cool on the sheet for 2-3 minutes to set up slightly, then transfer them to a wire cooling rack.

Let them cool for at least 10 minutes before eating—I find they continue to firm up as they cool, and rushing into them while warm means they’ll fall apart.

Once completely cool, store in an airtight container for up to 3 days.

Simple Greek Yogurt Oatmeal Cookies

Delicious Simple Greek Yogurt Oatmeal Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 20 cookies

Calories: 1175

Ingredients Method

Ingredients

  

For the dry mix::

• 2 cups oats (I always use Quaker Old Fashioned for better texture)
• 3/4 cup flour (I prefer King Arthur all-purpose flour)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg

For the wet mix::

• 1 large egg (room temperature, about 70°F)
• 1/4 cup greek yogurt (I use FAGE non-fat for a thick, creamy consistency)
• 1 1/2 tbsp honey
• 1/2 tsp vanilla
• 1 large banana (mashed into a smooth paste with no large lumps)

For the mix-ins::

• 1/2 cup raisins
• 1/4 chopped walnuts

Method

 

1. Preheat your oven to 350°F. While it heats, mash the banana into a smooth paste with no large lumps—this ensures even mixing and prevents lumpy spots in your cookies. Measure out all your ingredients and have them ready, so you can work efficiently once you start combining. Room temperature eggs mix more smoothly into batters, so if yours has been cold, let it sit on the counter for a few minutes.
2. In a medium bowl, whisk together the oats, flour, salt, baking soda, cinnamon, and nutmeg. Whisking aerates the mixture and ensures even distribution of the leavening agents and spices, which helps the cookies bake uniformly. Set this mixture aside while you prepare the wet ingredients.
3. In a separate bowl, whisk together the room temperature egg, Greek yogurt, honey, vanilla, and mashed banana from Step 1. Whisk vigorously for about 30 seconds to create a smooth, homogeneous mixture—this is important because the Greek yogurt is thick and needs to be fully incorporated with the other wet ingredients. I always take a moment here to make sure there are no yogurt streaks in the mixture, as lumps won't blend well once combined with the dry ingredients.
4. Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2. Gently fold them together with a spatula until just combined—don't overmix, as this can develop gluten and make the cookies tough. Once the dry ingredients are barely moistened, fold in the raisins and chopped walnuts until evenly distributed throughout the dough.
5. Using a small cookie scoop or spoon, place mounds of dough onto a parchment-lined or lightly greased baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of a damp spoon to about 1/4-inch thickness—this promotes even baking and helps them cook through without browning too much on the edges. Bake in your preheated 350°F oven for about 15 minutes, until the edges are set and the centers are just barely firm when you press them lightly with your finger.
6. Remove the baking sheet from the oven and let the cookies cool on the sheet for 2-3 minutes to set up slightly, then transfer them to a wire cooling rack. Let them cool for at least 10 minutes before eating—I find they continue to firm up as they cool, and rushing into them while warm means they'll fall apart. Once completely cool, store in an airtight container for up to 3 days.