3/4 cup plain Greek Yogurt
1 egg
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!!

1 nectarine, finely diced
1 medium beefsteak tomato, diced
1/4 sweet onion, finely diced
1 tbsp. fresh cilantro, chopped finely
juice from 1/2 lime
1/4 tsp. salt