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Blueberry Whole Wheat Cookies

Makes: 24  servings
Serving size: 1  cookie


  • 1 cup  unbleached whole wheat flour
  • 1 cup  rolled oats
  • 1 1/2 teaspoons  baking powder
  • 1/4 teaspoon  salt
  • 1/2 cup  butter, unsalted, room temperature
  • 3/4 cup  sugar in the raw
  • Zest of one lemon, grated
  • 1 egg
  • 1/4 cup  non-fat sour cream
  • 1 teaspoon  vanilla extract
  • 2 cups  fresh blueberries
  • 1/4 cup  almonds, toasted and cooled, finely chopped (optional)


1. Preheat oven to 325 degrees F.

2. Whisk together the flour, rolled oats, baking powder and salt. Set aside. Cream together the butter, sugar and lemon zest. Add the egg and scrape the side of the bowl. Add the sour cream and vanilla and continue to mix until smooth. Add the dry ingredients and mix until well combined. Fold in the blueberries and the almonds. Cover and refrigerate for 20 minutes.

3. Using a tablespoon, spoon the batter onto a cookie sheet lined with parchment paper. Bake for 14-16 minutes, rotating the sheet halfway through.

4. Nutrition facts per 1 Cookie

5. Makes two dozen cookies; serving size 1 cookie

From FitnessMagazine.com