My last post didn’t publish correctly… I was thanking you for all of the thoughtful comments you left on my sweet and sneaky veggie series! I also asked what vegetables you’d like to see in the next sequel series, so please leave a comment with your requests!
And now on to fruits…
Everyone I know owns a lemon tree. My coworkers, my parents, the mailman, the speedy grocery cashier, that one house on my morning running route… Everyone but me.
I sulked for a while over that fact. They were so lucky; they could walk outside and pick citrus any time a lemonade, lemon bar, or lemon meringue pie craving hit. Me, I had to plan ahead for my cravings to ensure I wrote “lemons” on my weekly grocery list.
But then the light bulb in my brain flickered on…
Those trees sprout more than enough fruit to feed an entire army as it is. Most of the lemons ripened too quickly and fall to the ground to rot, where they’re attacked by ants. So maybe, to prevent unnecessary lemon suffering, my friends would give me their extras.
My hypothesis worked! A coworker lugged in a grocery bag full of lemons and plopped in on his desk for me to enjoy. And I immediately drove home to bake cookies.
modified from this recipe
These taste even better if you let them sit in an airtight container overnight! Top with a little cream cheese for an extra tang.
- Preheat the oven to 375°, and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the yogurt and sugar. Add in the egg white, vanilla, and lemon zest, mixing well. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries.
- NOTE: At this point, if the dough is too sticky to work with, refrigerate for 20-30 minutes until slightly firmer. You won’t be able to shape or roll the dough out though!
- Using two spoons, drop a spoonful of dough onto the prepared sheets, repeating with the remaining dough. Bake at 375° for 12-14 minutes, or until firm. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.
Can you use whole wheat flour? I wouldn’t mind if the consistency was different. I am used to it. I have white whole wheat flour also if that works.
I think either one would work Caroline! I’d probably recommend the white whole wheat flour so that the lemon flavor is more prominent. I hope you enjoy the cookies!
Thank you so much! I definitely will! Thank you for such an awesome recipe!
My pleasure Caroline! 🙂
I just made these and they turned out great! I made them a little bigger than I intended because the stickiness is a little difficult to work with, but totally doable! I will make again!!
I’m so glad you enjoyed them Tara!
I looove these cookies !
How much (g) is 1/2 c. Greek yoghurt?
Did you ever tried this with raspberry?
Did you ever tried to use the hole lemon?
Cheers Dana
I’m so glad you enjoy the cookies Dana! ½ cup of plain nonfat Greek yogurt is 120 grams, although that may vary slightly if you decide to substitute a flavored yogurt instead. Raspberries would work great in this recipe! I haven’t used the whole lemon, but if you prefer lemon treats that are on the more tart than sweet side, you’re welcome to try that. 🙂
Great recipe! Can I use normal plain yogurt or does it have to be greek yogurt?
Regular yogurt will work. I hope you enjoy the cookies Suki!
I love these cookies! I couldn’t find the link to the nutritional value like in many of your other recipes. I’d be interested to know how “healthy” they really are. Thanks.
I’m so glad you enjoyed the cookies! I posted this recipe before I started calculating Nutritional Information for all of my recipes, but this is the nutrition calculator that I use! 🙂
Do you have the nutritional information for this cookie?
This is the free nutrition calculator that I use, if you’d like to know! 🙂 I can’t wait to hear what you think of the cookies Gale!
I made these cookies and I really liked the flavor of the blueberry with the subtle hint of lemon. I followed the recipe as written and cooled them on the pan 5 minutes before removing them. I don’t know what I did wrong, but my cookies stuck to the parchment paper. Any idea where I went wrong? Thanks.
I’m so glad you enjoyed these cookies Pam! That’s odd that your cookies stuck to the parchment paper. I’d love to help solve the mystery! 🙂 What brand of parchment paper did you use? What was the consistency of your cookie dough like just before your baked it? How long did you bake your cookies, and were they firm yet still chewy?
My parchment was an off-brand that states it is non-stick and oven safe. I’ve used it with other cookies with no issues. As mentioned in notes of the recipe I chilled the dough 20 min and the consistency was slightly sticky but workable. I baked them for 12 minutes and yes they were firm yet chewy.
Thank you so much for sharing this information, Pam! Does your roll of parchment paper say to what temperature it’s oven safe? I’ve found some off-brands don’t go quite as high as name brands. I’m wondering if that might be it?
Although I haven’t had these cookies stick to parchment paper, I’ve had it happen with other recipes. For those, I’ll do one of two things: (a) gently twist and slide the cookie while it’s still in contact with the parchment paper, which seems to help release it, and if that doesn’t work and still leaves a lot of the cookie’s bottom stuck to the parchment, then (b) slide a fillet knife {the really thin and flexible kind!} underneath each cookie to release them.
Does that make sense? 🙂
Hi, Amy! Do you think that I could substitute the fresh blueberries for dried ones?
Yes, that should work! If you have the time, then I highly recommend hydrating them first. It makes them plump and juicy, and it gives them an even better texture!
To hydrate your dried blueberries, add them to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let them sit for 10-15 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the cookie dough.
I’m excited to hear what you think of these cookies, Sarah!