Bright, Zesty, and Protein-Packed: Lemon Curd Breakfast Cookies

We’re not saying you should eat cookies for breakfast… but when they’re made with Greek yogurt, protein powder, and GOOD GOOD Lemon Curd, why not? These soft-baked lemon cookies are the perfect balance of fresh citrus flavor and creamy richness, without the sugar crash. Think: sunshine in cookie form, topped with a tangy yogurt icing that takes them to the next level.

Whether you're meal-prepping for a busy week or just looking for a better-for-you treat that tastes like dessert, these are your answer. Bonus: they're gluten-free, high-protein, and totally brunch-approved.

Ready to get baking? Here’s how to bring these lemony beauties to life:

Cookie Dough:
1/4 cup Greek yogurt
1/3 cup granular sweetener of choice
1 whole egg
1/8 cup GOOD GOOD Lemon Curd
1 tsbp lemon zezt
1 tsp vanilla extract
1/4 cup oat flour
3 tbsp coconut flour
1 scoop protein powder
1/2 tsp baking soda
1/8 tsp sea salt
Icing:
3/4 cup Greek yogurt
1/4 cup powdered sugar of choice
1/8 cup GOOD GOOD Lemon Curd

Directions:
1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. In a bowl, combine dry ingredients: oat flour, coconut flour, protein powder, baking soda and sea salt. Set aside.
3. In a medium sized bowl, use a handheld electric mixer to combine the greek yogurt, granular sweetener, egg, GOOD GOOD Lemon Curd, lemon zest and vanilla.
4. Add dry ingredients into wet ingredients, mix until just combined.
5. Split into two and roll into two cookies. Add onto baking sheet and flatten.
6. Bake for about 10-15 minutes.
7. While in oven, combine all ingredients for icing in a blender and let set in fridge.
8. Once cookies & cooled, top with icing and enjoy!

Need a visual? Watch our how-to recipe guide and follow us for weekly recipe inspo! 

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