Lemon and blueberry are a classically wonderful flavor combination for any dessert, which is as true for these soft, chewy morsels as it is for any higher sugar dessert. Low in saturated fat and packed with fruit, these are a dessert you’ll feel good about tucking into a lunchbox now and again, and we’re confident that the scrumptious treat will brighten the day of whoever gets to unpack that lunchbox mid-day.
Lemon-Blueberry Yogurt Cookies
High in protein, low in sugar and bursting with flavor, these cookies are worth adding to your dessert rotation. Serve them in August when blueberries are at their freshest for the best possible flavor or make them from frozen blueberries for a taste of summer in the winter cold.
Servings: 48 (21 g )
Prep Time: 10 min.
Cook Time: 20 min.
Ingredients
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- 1½ cups plain, non-fat Greek yogurt
- 1 large egg, beaten
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup fresh blueberries
- zest from 1 lemon
Directions
- Preheat the oven to 375ºF.
- Mix together the sugar, applesauce and yogurt. When well-blended, add egg and vanilla and mix well.
- Sift together the flour, baking powder and salt. Add to the wet ingredients and combine thoroughly. Gently fold in the blueberries and lemon zest.
- Drop cookie dough onto baking sheets by tablespoons. Bake for 8-10 minutes, until the cookies are just brown at the edges. Cool on the baking sheet for two minutes and transfer to a wire rack to cool.