Gluten Free Yogurt Blueberry Cookie Recipe

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blueberry yogurt cookie recipe

Gluten Free Yogurt Blueberry Cookies
While they’re not exactly a holiday cookie – these were too good not to make. They’re light and airy, and the blueberries literally burst in your mouth. Even though they’re baked like cookies, they are almost more miniature scones and could be enjoyed even as breakfast!

Blueberry Yogurt Cookies

Ingredients:

  • 1 cup Sugar
  • 1 1/2 cup Vanilla Greek Yogurt
  • 1 Egg
  • 1 1/4 cup White Rice Flour
  • 3/4 cup Tapioca Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup fresh Blueberries (washed)

Directions: 

  1. Preheat your oven to 375 degrees.
  2. In your mixer combine your sugar and yogurt until well blended. Add in your egg and mix until smooth.
  3. In a large bowl whisk together your white rice flour, tapioca starch, baking powder and salt.
  4. Add your flour mixture into your yogurt mixture, 1/3 at a time until it’s completely mixed in. Scrape down the sides of your bowl and mix again for 1-2 minutes.
  5. Add in your blueberries and slowly fold them in by hand.
  6. On a prepared cookie sheet, lined with parchment or a baking sheet, place 1 inch dough balls about 2 inches apart.
  7. Bake 12 minutes until your cookies start to just brown.
  8. Cool for at least 5 minutes on your cookie sheet before transferring to your cooling rack.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

[amd-yrecipe-recipe:259]

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