What do you do when your fridge is stocked with gallons’ worth of healthy, fresh fruit?
Bake it into unhealthy sugary desserts, obviously.
All joking aside, these cookies are much healthier than ordinary cookies – they use no butter! – and were definitely worth the use of blueberries. On day 2 of my baking expedition, I decided to try out this quick 30-minute blueberry yogurt cookie recipe. The result? These perfectly sweet, doughy cookies with tart, burst berry bits dispersed throughout. Delicious!
Blueberry Yogurt Cookies
Ingredients: (makes about 48 cookies)
1 cup sugar
1 1/2 cups plain Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
Preheat the oven to 375 degrees F. In a large bowl, thoroughly blend sugar, yogurt, egg and vanilla. In a separate bowl, whisk the flour, salt and baking powder and then blend with the wet yogurt mixture. Gently fold the blueberries into the batter. Drop tablespoonfuls of the cookies onto cookie dough onto greased baking sheets with about 2 inches of space in between.
Bake for about 10 minutes until cookies are barely browned at the edges. Some of the blueberries will burst during baking – not to worry! Remove from the oven and let the cookies cool on the baking sheet for two minutes, and then move the cookies to a wire cooling rack to cool completely. Once cooled, serve plain or frosted. Enjoy!