These soft and chewy cookies have a bright and tangy flavor, thanks to fresh lemon and blueberries. Made with almond flour and maple syrup, Lemon Blueberry Cookies are lower in sugar and gluten free. Think of a cross between a lemon sugar cookie and blueberry muffins!
The Perfect Cookie for Spring and Summer
Welcome spring with these bright and tangy, chewy Lemon Blueberry Cookies.
They have the best vibrant lemon flavor, with pops of sweet blueberry flavor. The lemon glaze drizzled over the top layers on more flavor and gives them a beautiful appearance.
I love baking with almond flour. It’s easy to work with and yields baked goods very similar to all purpose flour. Because it has a naturally sweet flavor, less sugar is needed to make delicious cookies.
The simple ingredients used in these cookies makes them a breeze to throw together.
Adding blueberries gives these cookies are softer texture. They bake up with crispy edges, but are soft in the centers like a blueberry muffin top!
I bake these cookies in a small batch. The blueberries will release moisture as they sit, so they are best eaten within a couple of days!
My Sharp Smart Built-In Convection Microwave Drawer Oven is the perfect solution for small-batch baking! I love not having to preheat it.
I love how simple this little oven is to clean. Once I am done, I just wipe down the white ceramic tray inside, and the oven always looks great.
What You’ll Need:
- Blanched Almond Flour
- Arrowroot Powder (organic cornstarch or tapioca flour works as a substitute)
- Lemons (both for lemon juice and lemon zest. The zest is very important for adding enough lemon flavor.)
- Egg Yolk
- Extra Virgin Olive Oil (can sub coconut oil or avocado oil)
- Maple Syrup (honey or date syrup also works, or even sugar-free maple syrup)
- Vanilla Extract
- Fresh Blueberries (see notes about using frozen blueberries)
- Sea Salt
- Baking Soda
- Powdered Sugar (or powdered monk fruit sweetener to lower sugar content)
How to Make Lemon Blueberry Cookies
Step 1: Line a baking sheet with parchment paper. Preheat oven to 325º F.
Step 2: In a small bowl, combine the almond flour, arrowroot powder, baking soda, and sea salt. Stir together the dry ingredients.
Step 3: In another large mixing bowl, combine the egg yolks, olive oil, maple syrup, vanilla, lemon juice, and lemon zest. Whisk to combine well. Add the blueberries and stir in.
Step 4: Add the flour mixture into the bowl with the wet ingredients, and stir together into a sticky dough.
Step 5: Use a 1-tablespoon cookie scoop to scoop balls onto a parchment-lined cookie sheet, leaving about 1 inch of space between cookie dough balls.
Step 6: Bake the cookies for 12-14 minutes, until the edges are lightly golden brown. Allow the cookies to cool to room temperature before taking them off the baking pan.
Step 7: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir to form a glaze that drizzles in a thick stream.
Step 8: Once the cookies have cooled, place them on a cooling rack (I put a sheet of parchment paper under the wire rack for easy cleanup!) and drizzle the glaze over each cookie. If desired, grate extra lemon zest on the top of each cookie. Allow the glaze on the cookies to harden before storing the cookies (about 20 minutes).
How to Store Leftover Cookies
After the glaze has dried, store leftover blueberry lemon cookies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.
The blueberries will release moisture and the cookies get softer the longer they are stored.
Cookies can be frozen, but it changes the texture of the blueberries. These cookies are best made and eaten within a couple of days.
Variations
Adapt this lemon blueberry cookie recipe to fit what you have in your kitchen!
Frozen Blueberries: You can use frozen blueberries or wild blueberries in this recipe. Allow them to sit at room temperature until they are softened (not fully thawed), and then add them to your wet ingredients. While the cookies will be delicious, they will turn a purple/blue color!
Blueberry Jam: Create a thumbprint cookie if you only have a blueberry jam! Instead of flattening the lemon cookie dough balls, press your thumb in the top to create a divot, and fill it with 1/2 tablespoon of blueberry jam. The cookies will look similar to these Raspberry Thumbprint cookies (use them as a reference if you haven’t made thumbprint cookies before).
Lemon Extract: If you do not have fresh lemons, you can use a combination of lemon juice and lemon extract. Use 1 tablespoon of fresh lemon juice and 1/4 teaspoon – 1/2 teaspoon of lemon extract. Mix the glaze with a little milk and additional lemon extract.
No Olive Oil? Melted coconut oil, avocado oil, or melted butter all work in this recipe.
Almond Flour & Arrowroot: Can I use gluten-free flour in place of almond flour and arrowroot? This is a difficult answer to the question! All gluten-free flour blends have a different combination of ingredients and bake differently. They also have a lower fat content than almond flour.
Gluten Free Lemon Blueberry Cookies
Soft and chewy lemon sugar cookies, with pops of fresh blueberry flavor! The perfect cookie for spring or summer, everyone loves this fun twist. These cookies are made with almond flour so are the perfect gluten free cookie anyone can enjoy.
Ingredients
- 2 cups almond flour
- 1/4 cup arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup maple syrup
- 3 tablespoons extra virgin olive oil sub coconut oil or avocado oil
- 1 large egg yolk
- 1 tablespoon lemon juice
- lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries *see notes about using frozen blueberries or blueberry jam
- Lemon Glaze
- 3/4 cup powdered sugar
- 2 tablespoons lemon juice or more, to thin to desired consistency.
- lemon zest from 1 lemon
Instructions
Line a baking sheet with parchment paper. Preheat oven to 325º F.
In a small bowl, combine the almond flour, arrowroot powder, baking soda, and sea salt. Stir together the dry ingredients.
In another large mixing bowl, combine the egg yolks, olive oil, maple syrup, vanilla, lemon juice, and lemon zest. Whisk to combine well. Add the blueberries and stir in.
Add the flour mixture into the bowl with the wet ingredients, and stir together into a sticky dough.
Use a 1-tablespoon cookie scoop to scoop balls onto a parchment lined cookie sheet, leaving about 1 inch of space between cookie dough balls.
Bake the cookies for 12-14 minutes, until the edges are lightly golden brown. Allow the cookies to cool to room temperature before taking them off the baking pan.
Once the cookies have cooled, place them on a cooling rack (I put a sheet of parchment paper under the wire rack for easy clean up!) and drizzle the glaze over each cookie. If desired, grate extra lemon zest on the top of each cookie. Allow the glaze on the cookies to harden before storing the cookies (about 20 minutes).
Lemon Glaze
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir to form a glaze that drizzles in a thick stream.
