1-First Step: Start by preheating your oven to 400°F (200°C). This step ensures the oven is hot and ready, which helps your Greek yogurt raspberry cookies bake evenly from the start.

2-Second Step: In a medium bowl, whisk the 1 egg until it’s well beaten. Then, add the 3/4 cup plain low fat Greek yogurt and mix it in thoroughly. This creates a creamy base for your yogurt raspberry cookies, providing moisture and protein.

3-Third Step: In a separate bowl, combine the 1 cup oat bran, 1/3 cup sugar, and 1 teaspoon baking powder. Stir them together to evenly distribute the ingredients, which is key for the texture in these Greek-style raspberry cookies.

4-Fourth Step: Add the dry mixture from the third step to the egg and yogurt mixture in the first bowl. Stir everything until you form a smooth batter. For dietary adaptations, if making vegan Greek yogurt raspberry cookies, use a flax egg here instead of the regular egg.

5-Fifth Step: Gently fold in the 1 cup fresh or frozen raspberries into the batter until they’re evenly spread out. If using frozen raspberries, make sure to thaw and drain them first to avoid soggy dough, which helps maintain the texture in your raspberry yogurt biscuits.

6-Sixth Step: Drop tablespoon-sized mounds of the batter onto a lightly greased baking sheet, spacing them about 2 inches apart. This allows room for spreading and ensures even baking for Greek yogurt cookies with raspberries.

7-Final Step: Bake the cookies for 15-18 minutes, or until the edges are lightly browned. Check for doneness by seeing if the edges are set while the centers remain slightly soft pull them out to cool on the sheet for 5 minutes before transferring to a wire rack. For gluten-free versions, you might chill the dough briefly to reduce spreading, keeping your Greek yogurt raspberry cookies perfectly shaped.