prep time: 10 min

cook time: 20 min

total time: 30 min

servings: 12 cookies

ingredients:

• 1 cup rolled oats
• 1 cup whole wheat pastry flour
• 1/2 cup brown rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 2 teaspoon terra matcha organic culinary matcha
• 1/2 tablespoon lemon zest
• 1/4 cup 0% plain icelandic skyr or green yogurt
• 1 egg
• 1/3 cup + 2 tablespoon maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup pecans, chopped
• 2/3 cup fresh blueberries

directions:

1. preheat the oven to 350^oF and line a baking sheet with parchment paper.
2. in medium bowl, combine the rolled oats, whole wheat pastry flour, brown rice flour, salt, baking soda, baking powder, cinnamon, matcha, and lemon zest.
3. in a large bowl, whisk together the yogurt, egg, maple syrup, coconut oil, and vanilla extract until well incorporated.
4. add the dry ingredients to the wet ingredients and gently fold with a rubber spatula. be sure to not over mix. fold in the blueberries and pecans.
5. scoop out about 1/4 cup of batter onto the prepared baking sheet until you end up with 12 scoops. bake for 19-20 minutes or until slightly golden brown on the edges.
6. let the cookies cool directly on the baking sheet for 5 minutes and transfer them onto a wire rack to continue cooling for another 5 minutes.
7. enjoy!

notes:

• blueberries can be replaced with dried fruit such as cherries, cranberries, or apricot.
• pecans can be replaced with other nuts such as chopped walnuts, almonds, or cashews.
• store left over cookies in an air tight container at room temperature or in the freezer.