Oat, Yogurt and Egg Cookie Calories

An oat, yogurt and egg cookie can stay wet in the middle if the dough is too moist or the cookies are shaped too thick. Make smaller, flatter portions and bake until the centres are set, then let them cool on the tray.

Yes, an oat, yogurt and egg cookie can be made with rolled oats. They give the cookie a more textured bite; pulse them briefly in a blender first if you prefer a finer, less chewy crumb.

Yes, Greek yogurt works in an oat, yogurt and egg cookie and gives the dough a thicker consistency. Because it contains less free moisture than regular yogurt, check the dough before baking and add a little liquid if it seems unusually dry.

An oat, yogurt and egg cookie may turn gummy when it is underbaked or when the oats have not had time to absorb the yogurt. Allow the dough to rest before baking, and cool the cookies completely so their texture can firm up.

Yes, an oat, yogurt and egg cookie can be baked without added sugar, although it will taste less sweet. Mashed ripe banana can add sweetness, but it also adds moisture, so the dough may need a little extra oats.

Store oat, yogurt and egg cookies in a covered container in the refrigerator once they are completely cool. Their yogurt and egg make them more perishable than a dry cookie, so avoid leaving them out for extended periods.

Yes, oat, yogurt and egg cookies freeze well. Freeze them fully cooled in a sealed container, separating layers so they do not stick together; thaw only the amount you plan to eat.

Yes, mashed ripe banana can sweeten an oat, yogurt and egg cookie without using a separate sweetener. It changes the flavour and makes the dough wetter, so add it gradually and adjust the oats until the mixture holds its shape.

An oat, yogurt and egg cookie can work as a pre-workout snack if you enjoy eating before exercise. Have it with enough time to digest, since its oats and yogurt make it more substantial than a very light snack.