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