Blueberry Lemon Yogurt Breakfast Cookies

By Megan Olson
January 4, 2016
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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

Serves: 12

  • 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

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