These lemon blueberry protein cookies are soft, bakery-style cookies made with lemon zest, dried blueberries and collagen. Each batch makes 12 large cookies finished with a sprinkle of turbinado sugar. A bright, fruity cookie with a little extra protein.
Lemon Blueberry Protein Cookies
Category
Dessert, Snacks
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
16 minutes
These lemon blueberry protein cookies are soft, bakery-style cookies made with lemon zest, dried blueberries and collagen. Each batch makes 12 large cookies finished with a sprinkle of turbinado sugar. A bright, fruity cookie with a little extra protein.
Ingredients
- 113 grams (1/2 cup) salted butter (softened)
- 113 grams (1/2 cup) cane sugar
- 57 grams (scant 3 tablespoons) raw honey
- 1 teaspoon lemon flavor
- 1/2 lemon (zested)
- 2 large eggs
- 255 grams (2 cups) all purpose flour
- 28 grams (1/4 cup) collagen
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 226 grams (8 ounces) dried blueberries
- Turbinado sugar
Directions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, honey, and lemon zest. Mix on low until combined and there’s no butter chunks.
- Add the eggs, flour, collagen, baking powder and salt and mix together until a cookie dough forms.
- Add in the dried blueberries and mix together until combine completely.
- Using your hands (or a cookie scoop) fork the dough into 12 balls and place on the prepared baking sheets, spacing evenly apart.
- Sprinkle the tops of the cookie dough with turbinado sugar.
- Bake for 13 to 16 minutes or until golden brown around the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 5 days.
