Lemon Blueberry Cookies

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!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 169kcal

Author Tessa

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

US Customary - Metric

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.

Notes

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.

Letting the cookie batter rest allows the flour mixture to absorb the liquid ingredients adequately and hydrate it for the best outcome.

To store: Keep cookies in an airtight container at room temperature for 3-4 days.

Nutrition