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
Ingredients
-
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
- 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 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
Photo by Megan Olson