Blueberry Lemon Yogurt Breakfast Cookies

January  4, 2016
3 Ratings
Photo by Megan Olson
  • Serves 12
Author Notes

Bursting with blueberries and infused with lemons, these silky and creamy Blueberry Lemon Yogurt Breakfast Cookies are a great breakfast treat or anytime snack! —Megan Olson

What You'll Need
  • 1 cup Gluten Free oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup Truvia baking sugar
  • 1/2 cup fresh or frozen blueberries
  • 3/4 cup plain nonfat Greek yogurt
  • 1 egg white
  • 1/2 teaspoon lemon extract
  • zest of 1 lemon
  1. Preheat oven to 375 degrees
  2. Prepare a baking sheet with parchment paper
  3. To a food processor or blender, combine egg white, yogurt, lemon extract & salt and combine well
  4. Add sugar to mixture & combine
  5. Add remaining ingredients (except blueberries) and mix well
  6. Add batter to a bowl, add blueberries gently folding them in
  7. Using an ice cream scoop, add batter to baking sheet
  8. Bake 12-14 minutes until edges are slightly brown
  9. Remove from oven, allow to cool 5 minutes before removing to cool fully on a wire rack

See what other Food52ers are saying.

1 Review

Michelle D. August 9, 2017
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)