Ingredients

The following ingredients have 4 Servings
  • 1 cup Gluten Free Oat Flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut sugar
  • 1/2 cup blueberries
  • 3/4 cup Greek yogurt (plain nonfat )
  • 1 egg white
  • 1/2 tsp lemon extract
  • zest of 1 lemon

Instruction

  • 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.