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Serves
12
Author Notes
Bursting with blueberries and infused with lemons, these silky and creamy Blueberry Lemon Yogurt Breakfast Cookies are a elephantine breakfast address or anytime snack! —Megan Olson
Ingredients
1 cup
Gluten Free oat flour
1 teaspoon
baking powder
1/4 teaspoon
sea salt
1/2 cup
Truvia baking sugar
1/2 cup
new or frozen blueberries
3/4 cup
undeniable nonfat Greek yogurt
1
egg white
1/2 teaspoon
lemon extract-
zest of 1 lemon
Directions
- Preheat oven to 375 levels
- Put together a baking sheet with parchment paper
- To a meals processor or blender, combine egg white, yogurt, lemon extract & salt and combine smartly
- Add sugar to mixture & combine
- Add final ingredients (except blueberries) and mix smartly
- Add batter to a bowl, add blueberries gently folding them in
- The usage of an ice cream scoop, add batter to baking sheet
- Bake 12-14 minutes till edges are rather brown
- Seize far off from oven, allow to chill 5 minutes old to removing to chill entirely on a wire rack
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