Blueberry Curd Lemon Cookies

Zesty, Crunchy, and Delicious

Take a bowl and add non-fat Greek yogurt, freshly squeezed lemon juice, and lemon zest. Lemon zest is the yellow part of the lemon, grated. Add the egg white. Whisk everything together so that there are no lumps. Add baking sugar to this mixture. Whisk again, till properly melded and the sugar has completely dissolved. 

Mix the gluten free oats flour and baking powder together. Fold this mixture with the yogurt mixture. Add fresh or frozen blueberries to this cookie mix, and fold properly. Add some sea salt to balance the flavours.

Take parchment paper and line the baking tray. Add a spoonful of cookie mix to the baking tray. Repeat this process, but leave a little gap between each spoonful. To make the cookies look round and even, spread it a little with a spoon or using your fingers.

Preheat the oven at 180 degrees, and bake the cookies for 15-20 minutes, or till the sides and top start to turn golden in colour. Leave the cookies on the baking tray for 5 minutes, then remove carefully. Place the cookies on the wire rack, till they cool completely. 

The blueberry lemon yogurt cookies are ready to serve. You can also store them in an airtight container to eat later!