Go Back
–+ servings
Print

Yogurt Blueberry Lemon Cookies

Course Breakfast, Cookies, Desserts, Others
Servings 12 cookies

Ingredients

  • 1 cup oat flour gluten free
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup truvia baking sugar
  • 1/2 cup blueberries fresh or frozen
  • 3/4 cup Greek yogurt plain nonfat
  • 1 egg white
  • 1/2 tsp lemon extract
  • lemon zest from one lemon

Instructions

  • Preheat oven to 375 degrees
  • Prepare a baking sheet with parchment paper
  • To a food processor or blender, combine egg white, yogurt, lemon extract & salt and combine well
  • Add sugar to mixture & combine
  • Add remaining ingredients (except blueberries) and mix well
  • Add batter to a bowl, add blueberries gently folding them in
  • Using an ice cream scoop, add batter to the baking sheet
  • Bake 12-14 minutes until edges are slightly brown
  • Remove from oven, allow to cool 5 minutes before removing to cool fully on a wire rack

Notes

Yogurt Blueberry Lemon Cookies

Bursting with blueberries and infused with lemons, these silky and creamy Blueberry Lemon Yogurt Breakfast Cookies are a great breakfast treat or anytime snack!
TIP
I first made a few of these with just almond flour, due to not having the oat, and they were too flat and too moist, which is typical of almond flour. I then added approx 1/4 - 1/2 C. of a GF blended flour mix to tighten the batter up and they turned out beautifully and delicious! I then tried the original recipe and didn't like the oat flour whatsoever! I'm going to stick to the almond and blend and these are now a staple in my fridge for a treat on the fly! (FYI: these do best kept cold)