These blueberry cookies taste like cake in the form of a cookie. Tart yogurt and tangy lime surround little sweet explosions of warm, baked blueberries. Move over, chocolate chip cookies. Blueberry cookies are giving you a run for your money.
I just about died when I saw a huge container of blueberries for $1.99 at the grocery store the other night. Yes, I was on a banana run. How else was I supposed to make this? I should also mention I am easily distracted, especially at the grocery store.
My list is organized by department and occasionally color-coded. My mind, however, is a different story:
“Oranges….bananas…romaine….OH LOOK, COCONUT!”
“Okay, back in business. Almond milk….OH LOOK, TOFU IS ON SALE! MUST STOCK UP!”
One of these days I swear I will go into a grocery store and purchase everything on my list, and nothing else. Do you ever have this problem?
Blueberry cookies are the perfect summer cookies. Bursting with blueberries and tangy lime zest, they’ll remind you of sipping a cool blueberry mojito.
Spelled flour and millet flour blend together for a slightly sweet, cake batter flavor. These blueberry cookies have whole-grain benefits with none of the gritty, whole grain taste. If you have trouble finding millet flour, check out your local Asian market. You’d be surprised what treasures you can find there.
Did I mention they’re oil and butter-free? Yep. These are some health-conscious cookies. However, you absolutely must use parchment paper. A low-fat content makes cookies stick.
So head to your local grocer or market on a blueberry run (trying to stick to your list of course ;)) and get baking.
Blueberry & Lime Yogurt Cookies
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 14 cookies
A fresh-tasting summer cookie bursting with blueberry flavor. The yogurt and lime pairs well to add tang and the blueberries are like sweet explosions in your mouth.
- ¾ cup whole spelled flour
- ¼ cup millet flour
- ¼ tsp salt
- ½ tsp baking soda
- ¾ cup of cane sugar
- zest of 1 lime
- 1 cup fresh blueberries
- ¾ cup 0% plain greek yogurt
- 1 egg
- 1 tsp vanilla extract
- Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.*
- In a medium-sized mixing bowl, add all the dry ingredients except for the blueberries. Whisk to combine.
- In a separate, large mixing bowl, add all the wet ingredients and whisk to combine. Add the dry ingredients to the wet ingredients all at once and combine with a spatula. Fold in the blueberries.
- Drop the batter onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 15 minutes or until the edges are golden, rotating the sheets halfway through. Let the cookies cool for 5 minutes on the baking sheet before transferring to wire racks to cool completely.
*Do not skip this step! These cookies stick due to the low-fat content, so make sure to use parchment paper that you can dispose of afterward.