Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a small pot, add the blueberries and de-thaw them over medium heat until gooey and the juices are releasing. Set aside.
In a medium mixing bowl, blend the swerve, butter, vanilla extract and Greek yogurt with an electric mixer until light and creamy.
Add in the oat flour, salt, and baking powder. Mix until fully incorporated.
Add the blueberries and mix until fully incorporated. Fold in the white chocolate chips.
Using a standard sized cookie scoop, scoop out 15 cookies.
Bake for 10 minutes and let rest on the baking sheet for another 5 minutes afterwards. Enjoy!!
Servings 10
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.