OverviewCals/servingServings6664 Prep timeCook timeTotal time5 mins15 mins20 minsOne of the most popular breakfasts of our time is yogurt bowls with toppings such as oatmeal, coconut, and nuts. Do your breakfasts look like this too? What if we turn that healthy and delicious breakfast bowl into some cookies, with just a few small variations? A little bit of flour, butter, and sugar make the magic, and turn the classic breakfast bowl into cookies, ready to go anywhere!Tell us what you think!IngredientsOatmeal, Coconut Crunch Cookies¼ cup butter½ cup caster sugar½ cup brown sugar1 egg¾ cup fat-free Greek yogurt1 and ½ cups all-purpose flour½ teaspoon baking soda½ teaspoon sea salt2 cups quick cooking oatmeal¼ cup unsweetened shredded coconut1 teaspoon vanilla extract¼ cup unsalted almonds, crushedDirectionsOatmeal, Coconut Crunch Cookies Preheat the oven to 375°F. In the bowl of a stand mixer, beat together butter, caster sugar, and brown sugar. Pour in the egg and keep beating. Add in Greek yogurt and whisk until combined. Set aside. In a large bowl, whisk together all-purpose flour, baking soda, and salt. Combine the flour mixture with the liquid mixture. Stir in oatmeal, shredded coconut, and vanilla extract. Cover a baking tray with parchment paper. Spoon batter to form cookies. Top with crushed almonds. Bake for 12-15 minutes and let cookies cool down on a wire rack. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.