High in protein, low in sugar and bursting with flavor, these cookies are worth adding to your dessert rotation. Serve them in August when blueberries are at their freshest for the best possible flavor or make them from frozen blueberries for a taste of summer in the winter cold.
1/2 c. granulated sugar
1/2 c. unsweetened applesauce
1 1/2 c. plain, non-fat Greek yogurt
1 lg. egg, beaten
1 t. vanilla
1 c. all-purpose flour
1 c. whole wheat flour
2 t. baking powder
1/4 t. salt
1 c. fresh blueberries
zest from 1 lemon
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Instructions
Preheat the oven to 375ºF.
Mix together the sugar, applesauce and yogurt. When well-blended, add egg and vanilla and mix well.
Sift together the flour, baking powder and salt. Add to the wet ingredients and combine thoroughly. Gently fold in the blueberries and lemon zest.
Drop cookie dough onto baking sheets by tablespoons. Bake for 8-10 minutes, until the cookies are just brown at the edges. Cool on the baking sheet for two minutes and transfer to a wire rack to cool.
Nutrition Facts
48 servings per container
Serving size21 g
Amount per serving
Calories35
% Daily Value*
Total Fat 0.2g
0%
Saturated Fat 0.1g
0%
Trans Fat 0g
Cholesterol 4.2mg
2%
Sodium 31.5mg
1%
Total Carbohydrate 7g
3%
Dietary Fiber 0.45g
0%
Total Sugars 2.9g
Includes 2.1g Added Sugars
4%
Protein 1.5g
Vitamin D 0mcg
0%
Calcium 24.1mg
2%
Iron 0.3mg
0%
Potassium 27.8mg
0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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