3/4 cup plain Greek Yogurt
1/2 tsp. vanilla
1 cup any kind of Gluten Free Flour (I used 1/2 cup almond flour and 1/2 all-purpose Betty Crocker)
3 tbsp. ground flaxseed
1/2 tsp. baking soda
1/2 cup sugar (any kind!)
1 cup fresh blueberries
Preheat oven to 375 and line a baking sheet with parchment paper.
In a large mixing bowl, combine the yogurt, egg, and vanilla, and mix until a smooth consistency. Add the flour, flaxseed, baking soda, and sugar and mix until a thick paste like consistency forms.
Fold in the blueberries, careful to not break too many of them.
Spoon about 1 1/2 to 2 tbsp. of the batter out for each cookie. Should make about 12.
Bake for 15-18 minutes and enjoy!!
Combine all ingredients in a small bowl and let sit for 1-2 hours to allow salt to release some of the juices and let everything marinate together.
My favorite way to enjoy this salsa is with seafood! Blackened salmon salad, grilled shrimp, or rockfish tacos are three of my go-tos!