Breakfast Thumbprint Cookies #BrunchWeek

by Erin

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

The dream of eating cookies for breakfast is a reality with these breakfast thumbprint cookies with a dollop of Greek yogurt in the center.

Breakfast Thumbprint Cookies 3

Welcome to the sixth year of #BrunchWeek! This even is hosted by Love and Confections and A Kitchen Hoor’s Adventures every year to prepare for one of the best brunch days of the year, Mother’s Day (in case you lost track it’s coming up next week). Of course I decided to start off on the right foot by making cookies for breakfast. Okay they’re healthy cookies filled with Greek yogurt but still cookies.

Breakfast Thumbprint Cookies 1

Evidently this isn’t the first breakfast cookie I’ve made for #BrunchWeek. Four years ago I made a carrot cake version so I went ahead and adapted today’s recipe from those. Removed the carrots, added chocolate chips, and a little scoop of Greek yogurt in the center. I present to you, breakfast thumbprint cookies!

Breakfast Thumbprint Cookies 5

Obviously they arn’t nearly as sweet as a real cookie but they get the point across. They actually remind me of my granola cups that were a raving success, so that should be pretty great motivation to try these as well. In the mean time, don’t forget to click here to see all the prizes up for grabs and be sure to enter the giveaway.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline’s Cooking
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door
Ham, Asparagus and Gruyere Quiche from The Redhead Baker
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures
Mom’s Egg Salad Sandwich from Girl Abroad
Spicy Pimento Cheese Omelet from For the Love of Food

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor’s Adventures
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us
Coconut Raspberry Skillet Pancake from Books n’ Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee
Refrigerator Pickled Asparagus from Shockingly Delicious

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Chocolate Coffee Maple Cupcakes from The PinterTest KitchenBreakfast Thumbprint Cookies 4

One year ago: Monthly Meal Plan: May

Three years ago: Kiwi Margaritas

Four years ago: Gluten-Free Avocado Brownies

Six years ago: Baked Banana Almond Pancakes


Makes 1 dozen


1-1/2 cups white whole wheat flour

1 cup old-fashioned oats

2 Tbsp ground flaxseed

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 Eggland’s Best large egg

1/4 cup loosely packed Dixie Crystals light brown sugar

1 medium ripe banana, mashed (about 1/2 cup)

2 tsp LorAnn’s hazelnut bakery emulsion

3 Tbsp plain or vanilla Greek yogurt, plus more for filling

1-1/2 Tbsp honey

1/4 cup mini semisweet chocolate chips


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium bowl, whisk together the flour, oats, flaxseed, baking soda, salt, and cinnamon.
  3. In a large bowl, beat egg and sugar together until smooth. Add in mashed banana, hazelnut emulsion, Greek yogurt and honey and mix until combined and somewhat smooth.
  4. Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in chocolate chips until distributed.
  5. Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto prepared baking sheet, placing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until set and lightly golden around the edges. While still on the cookie sheet, immediately press a well into the center of each cookie using the back of a spoon. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
  7. Once cool, place a dollop of yogurt in the center of each cookie and serve immediately. If making in advance, wait to assemble and store unfilled cookies in an airtight container until ready to eat.

Source: Adapted from my Carrot Cake Breakfast Cookies.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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Christie May 9, 2018 - 8:02 pm

Breakfast cookies are so delicious! Dad calls scones breakfast cookies, but these look better!

Jason May 7, 2018 - 10:31 am

Looks delicious! Can’t wait to make these, thanks.

Wendy May 2, 2018 - 8:40 pm

Now that is my kind of breakfast!

Caroline April 30, 2018 - 9:00 pm

I keep meaning to try making breakfast cookies. Love the idea of using yoghurt in them.

Camilla at Culinary Adventures April 30, 2018 - 1:37 pm

What a great idea! We are huge thumbprint cookie fans. This is slightly less guilt-ridden. Thanks for sharing.

Tara April 30, 2018 - 8:57 am

How cute! I love those dollops of yogurt in the center. Such a fun addition to brunch.


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