Yogurt Blueberry Lemon 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) Tried this recipe?Let us know how it was!