This Lemon Blueberry Cookies recipe is soft, chewy, and bursting with flavor. Made with almond flour and coconut flour, this easy cookie recipe is gluten-free, dairy-free, and egg-free!
This lemon blueberry cookie recipe has the right balance of juicy blueberries, and tart lemon, with a soft and chewy bite. They are the perfect cookie for dessert but make an equally delicious breakfast cookie.
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Why you'll love this recipe
- Fresh blueberries and lemon flavor
- Great for any occasion
- Gluten-free, grain-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - This nut flour creates delicious, buttery, and tender cookies. Plus protein!
Coconut flour - This gluten-free flour adds a natural sweetness. It is also a good source of plant-based protein. A 2-tablespoon serving of coconut flour contains about 2 grams of protein. These cottage cheese cookies bring the protein too!
Tapioca starch - Combined with 3 tablespoons of water, tapioca starch will serve as our binder and egg replacement. One chicken egg can be substituted.
Blueberries - Fresh, juicy blueberries are best (like in these blueberry muffins!). I don't recommend frozen blueberries for this recipe due to the delicate balance of moisture to flour.
Lemon juice and lemon zest - Fresh lemon juice and zest add just the right amount of flavor.
Organic cane sugar and maple syrup - A little bit of organic cane sugar and maple syrup combine to add just the right amount of sweetness. Maple syrup can be substituted with honey if you are not vegan.
Organic powdered sugar (optional) - This is mixed with some lemon juice to make the optional lemon glaze.
Step-by-step instructions
Before you start: Line a baking sheet with parchment paper. Mix tapioca starch and water in a small bowl.
Step 1: In the bowl of a food processor (or large bowl), add the butter, cane sugar, maple syrup, tapioca starch slurry, and vanilla extract. Pulse for 20 seconds or mix with an electric mixer. Add lemon zest and lemon juice and pulse for another 10 seconds.
Step 2: Add the dry ingredients (almond flour, coconut flour, salt, and baking soda) to the wet ingredients and process until a dough forms. Make sure to scrape the sides of the bowl. Allow dough to rest for 10 minutes and then give a quick stir and gently fold in the fresh berries.
Step 3: Use a #40 cookie scoop or a tablespoon to scoop dough and place the cookie dough balls on the prepared baking sheet. Spray your hand or bottom of a glass with cooking spray and flatten the tops of the dough balls slightly.
Step 4: Bake for 9-11 minutes. Remove from oven and let cookies cool on the cookie sheet for 5 minutes before transferring the cookies to a wire rack. When the cookies are cool, drizzle them with the lemon glaze.
Recipe tips
- Use fresh blueberries. The coconut flour used in this recipe is very absorbent and is balanced with the liquids that are called for. Frozen blueberries have a lot of moisture and may throw off this delicate balance and result in mushy cookies. Dried blueberries are okay but you lose the jammy pockets using fresh provides.
- Letting the cookie batter rest allows the flour mixture to absorb the liquid ingredients adequately and hydrate it for the best outcome.
How to store
Store blueberry lemon cookies in an airtight container for 3-4 days.
FAQs
Yes! You can substitute agave nectar in place of maple syrup. Agave is sweeter than maple syrup so it will intensify the sweetness.
Yes, you can substitute one egg in place of the tapioca starch and water called for in the recipe.
More gluten-free cookies
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📖 Recipe
Lemon Blueberry Cookies
Ingredients
- 2 tablespoons tapioca starch
- 3 tablespoons water
- ⅓ cup vegan butter sliced
- ¼ cup organic cane sugar
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated lemon zest
- 1 ½ tablespoons fresh lemon juice
- 2 ¼ cups almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup blueberries
Lemon Glaze
- ½ cup + 2 tablespoons organic powdered sugar
- 1 tablespoon vegan butter melted
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Mix 2 tablespoons tapioca starch and the water in a small cup or bowl and set aside for 3-4 minutes.
- In the bowl of a food processor (or large bowl), add the butter, cane sugar, maple syrup, tapioca starch slurry, and vanilla extract. Pulse for about 20 seconds or mix with electric mixer. Add lemon zest and lemon juice and pulse for another 10 seconds.
- Add almond flour, coconut flour, salt, and baking soda and process until a dough forms. Allow dough to rest for 10 minutes and then give a quick stir and gently fold in the blueberries.
- Use a #40 cookie scoop or a tablespoon to scoop (slightly heaping) mounds of dough. Place in even rows on the prepare cookie sheet. Press down gently with the palm of your hand to flatten the tops of the dough balls slightly.
- Bake for 9-11 minutes. The edges will just start to turn golden, but the majority of the cookie will remain pale in color. Remove from oven and allow cookies to cool for 5 minutes on the baking sheet before you transfer cookies to a wire rack to cool completely.
- While your cookies are cooling, make your lemon glaze. In a small bowl, whisk the powdered sugar, melted butter, and lemon juice until a glaze forms. If too liquidy, add a little more powdered sugar. Frost cooled cookies with glaze and allow to set before storing.
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