Flax seeds and blueberry cookies

Food and nutrition


Preparation:30 minutes

Cooking:15 minutes
Published on 28 January 2014


  • 80 ml (1/3 cup) plain yogurt
  • 160 ml (2/3 cup) 1% lowfat milk
  • 10 ml (2 teaspoon) white vinegar
  • 60 ml (1/4 cup) sugar
  • 1 egg
  • Zest from ½ lemon
  • 60 ml (1/4 cup) margarine
  • 430 ml (1 ¾ cup) all-purpose flour
  • 60 ml (2/3 cup) ground flax seeds
  • 5 ml (1 teaspoon) baking soda
  • 15 ml (1 tablespoon) baking powder
  • 125 ml (1/2 cup) fresh blueberries

Nutritional Values

Calories:160 kcal
Total lipids:6 gr
Total carbohydrates:22 gr
Proteins:4 gr


  1. Preheat oven at 180⁰C (350⁰F);
  2. Mix together yogurt, milk and vinegar in a small mixing bowl; let rest for a few minutes;
  3. Meanwhile, mix together sugar, egg, lemon zest and margarine with a wooden spoon. Keep aside;
  4. In a third bowl, mix together dry ingredients (flour, flax seeds, baking soda and baking powder), keep aside;
  5. Combine milk mixture and margarine and sugar mixture, with a wooden spoon. It will have a curdy look, but it is normal;
  6. Combine with dry ingredients, stir until smooth, no more;
  7. Add in blueberries, mix in well;
  8. Drop dough by rounded tablespoonfuls on two cookie sheets lined with parchment paper;
  9. Bake for 15 minutes or until golden brown.
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