Blueberry Lemon Yogurt Breakfast Cookies

January  4, 2016
4.7 Stars
Photo by Megan Olson
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
In This Recipe
  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)