Protein Summer Cookies Lemon Blueberry
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 ½ cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla protein powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 large egg
- ½ cup non-fat Greek yogurt (plain)
- 1/3 cup maple syrup or honey
- 2 tablespoons fresh lemon juice
- ¾ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a medium-sized bowl, whisk together the oat flour, vanilla protein powder, baking powder, and salt. Stir in the fresh lemon zest, ensuring it is evenly distributed throughout the flour mixture.
- In a separate large bowl, whisk the egg until smooth. Add the Greek yogurt, maple syrup, and lemon juice. Mix well until the liquid ingredients are fully incorporated and creamy.
- Gradually pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together until a thick dough forms. Be careful not to overmix, as this can make the cookies tough.
- Gently fold the fresh blueberries into the dough. Do this carefully so the berries don’t burst and turn the entire dough blue.
- Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet. Flatten them slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.