Ingredients
1 cup Greek yogurt
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup fresh blueberries
Zest of 1 lemon
1 teaspoon lemon juice
1/4 teaspoon salt
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, mix the Greek yogurt, sugar, lemon zest, and lemon juice.
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In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Slowly add the dry ingredients to the wet mixture, stirring to combine.
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Gently fold in the blueberries.
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Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until golden brown.
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Let the cookies cool before serving.
Notes
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Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.
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For vegan options, substitute Greek yogurt with plant-based yogurt and use maple syrup as a sweetener.
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If using frozen blueberries, fold them in gently to prevent color bleeding.
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Chilling the dough for 30 minutes before baking will help prevent spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack, Healthy Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
