Blueberry Lemon Yogurt Breakfast Cookies
Bursting with blueberries and infused with lemons, these silky and creamy Blueberry Lemon Yogurt Breakfast Cookies make a great breakfast treat or anytime snack!
Servings: 12 cookies
Calories: 68kcal
Ingredients
- 1 cup Gluten Free Oat Flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup coconut sugar
- 1/2 cup blueberries
- 3/4 cup Greek yogurt plain nonfat
- 1 egg white
- 1/2 teaspoon lemon extract
- Zest of 1 lemon
Instructions
- Preheat oven to 375 F. 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. Then 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 baking rack.
- Store cookies in the refrigerator up to 5 days or in the freezer 30 days.
Video
Notes
- Be sure to measure the flour properly. Grain free flours are very particular.
- No other substitutions have been tested with this recipe.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1cookie | Calories: 68kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg