Blueberry Lemon Yogurt Breakfast Cookies

• 1 cup Gluten Free oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup Truvia baking sugar
• 1/2 cup fresh or frozen blueberries
• 3/4 cup plain nonfat Greek yogurt
• 1 egg white
• 1/2 teaspoon lemon extract
• zest of 1 lemon

1. Preheat oven to 375 degrees
2. Prepare a baking sheet with parchment paper
3. To a food processor or blender, combine egg white, yogurt, lemon extract & salt and combine well
4. Add sugar to mixture & combine
5. Add remaining ingredients (except blueberries) and mix well
6. Add batter to a bowl, add blueberries gently folding them in
7. Using an ice cream scoop, add batter to baking sheet
8. Bake 12-14 minutes until edges are slightly brown
9. Remove from oven, allow to cool 5 minutes before removing to cool fully on a wire rack

flour, baking powder, salt, baking sugar, blueberries, yogurt, egg, lemon extract

Taken from food52.com/recipes/40036-blueberry-lemon-yogurt-breakfast-cookies (may not work)