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Maple Yogurt Muffin Top Cookies



– 16 oz Real California maple yogurt (see note on straining) – 1 cup coconut sugar – 2 large eggs – 1/2 tablespoon vanilla extract – 2 cups flour – 2 teaspoons baking powder – 1/4 tsp salt
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Strain Real California maple yogurt overnight using my strained yogurt post (use a dishcloth over a colander with a bowl underneath to catch the whey). You will have a beautiful thick Real California yogurt in the morning (top left photo). Preheat the oven to 375 degrees. Measure out 1 cup of the strained Real California maple yogurt (it will have reduced in size as the whey drains off). Mix the Real California maple yogurt, sugar, eggs, and vanilla extract together. In a separate bowl, combine the flour, baking powder, and salt. Mix the wet ingredients into the dry using a whisk to allow plenty of air into the batter. Refrigerate the batter for 30 minutes minimum and up to overnight. Dollop 2 tablespoons of batter per cookie into circles onto a baking sheet lined with parchment paper. Bake the muffin tops for 10 minutes. Let them cool for 5 minutes on the baking sheet before carefully removing them onto a wire rack to cool fully. Keep these in an airtight container for up to 4 days on the counter. Eat for breakfast, on the run, or for a quick snack!

Recipe by Uproot from Oregon