Blueberry Lemon Breakfast Cookies
- 175 Calories
- 6g Protein
- 22g Carbs
Recipe provided by Kiwi & Carrot
- 2-3/4 cup Kodiak Cakes Buttermilk Power Cakes Mix
- 1/2 cup rolled oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 2 teaspoon lemon extract
- zest of 2 lemons
- 2 cups blueberries (fresh or frozen)
- 1/2 cup Kodiak Cakes Buttermilk Power Cakes
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 4 tablespoons unsalted butter, divided into small pieces
- Pull butter out 15-20 minutes before using to soften. Preheat oven to 350F and line baking sheet with parchment paper. If using frozen blueberries, allow them to thaw before using to bake.
- In a bowl, whisk together Kodiak Cakes mix, rolled oats, baking soda, baking powder, and cinnamon. Set aside.
- In a stand mixer using the paddle attachment, beat butter and sugar until light and fluffy (about 5 minutes). Add eggs and mix until well combined (about 2 minutes). The mixture will look a little "curdled." Don't worry! It should look like this. Add yogurt, vanilla and lemon extracts, and zest. Mix an additional minute. Add dry ingredients to wet 1/3 at a time, mixing each time until just combined. Add blueberries and gently fold into batter. It's much easier to do this by hand. Have fun! Set aside.
- To make the topping, combine all ingredients in a bowl. Mix by hand until a nice "crumble" texture is formed and all ingredients are well combined.
- Using an ice cream scoop (or large spoon), scoop batter into rounds onto the prepared baking sheet. Space cookies at least 2-3 inches apart. The cookies will expand slightly while baking. Sprinkle the crumble topping onto each cookie. I found rolling in the topping to be difficult, but if it works for you, definitely go for it!
- Bake at 350F for 18-20 minutes or until cookies are slightly golden brown but may seem a bit undercooked. The texture remains lovely, but if you prefer a darker baked cookie, continue baking in 2-minute increments until the desired color. Allow cookies to cool on pan for 5 minutes (this allows the cookie to keep "baking" without burning) Transfer cookies to cooling rack for 10-15 minutes. Cookies can be stored at room temperature in an airtight container for 2-3 days or in the freezer in an airtight container (layered in between wax or parchment paper) for at least a month.