With blueberries in season it’s the perfect time to throw them in to some cookie batter. And has anyone else noticed how massive blueberries are this year?
When Sonia and I lived near each other, I remember she was always experimenting with yogurt or diet soda in baked goods to make them a little healthier, and it made them sooo moist and delicious. They were honestly melt in your mouth. So I took a page from her book and used yogurt in these bad boys. Also, as I was pulling my ingredients together I realized I was out of eggs…seriously. I’ve never baked with an egg substitute before, but I took it as a chance to learn something new. And you know what? You couldn’t tell the difference!
- 1 cup sugar
- 1 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp vegetable or olive oil
- Dash of salt
- 1 1/2 cup blueberries
If you didn’t run out of eggs like I did, (honestly though, who runs out of eggs?!) feel free to substitute the baking soda and oil for 1 egg.
Preheat the oven to 375 degrees and grease 2 cookie sheets. Before you begin mixing the batter, mix together the egg substitute. In a small bowl, whisk 1 tsp of baking soda and the oil until fully combined and has a paste (or yolk-y) consistency. Then, in a large mixing bowl, combine the sugar, yogurt paste, and vanilla.
In a separate bowl whisk the rest of the dry ingredients – flour, baking powder, and salt and gradually combine it in to the yogurt mixture. Sprinkle in the blueberries and mix gently.
Scoop spoonful’s of cookie dough on to the cookie sheets, leaving about an inch to two inches apart.
Bake the cookies for 15 minutes or until the tops become golden brown. Transfer to a cooling rack. (PS. Don’t try to eat these cookies hot. Remember, they have blueberries in them that are VERY hot!)
Happy Eating, XO.