You are going to love these lemon blueberry cookies! They are soft and chewy and the citrus lemon flavour is perfectly contrasted by the sweet blueberries to give these cookies the best taste. You will also love how easy they are to make.
Recipes made with berries, like my berry cheesecake overnight oats and berry lemonade smoothie are some of my all time favourites, which is why I can't wait for you to make the cookies I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The taste! The combination of citrusy lemon and sweet blueberries combine perfectly to give these lemon and blueberry cookies the most incredible flavour.
- They are so quick and easy to make and take less than 15 minutes to make, just like my healthy lemon coconut macaroons.
- This is a no chill cookie recipe that is made in one bowl so the clean up is simple and easy.
- These cookies are healthy and lower in sugar compared to many other cookie recipes. They can also easily be made gluten-free and dairy-free.
- They store well and freeze well so are a great meal prep option.
If you love lemon flavoured desserts you will also love lemon cranberry squares, lemon blueberry pop tarts, paleo lemon cheesecake and gluten-free lemon macaroons.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- All purpose flour - used as the base of these delicious cookies.
- Baking soda and baking powder - to help the cookies rise when they bake.
- Unsalted butter - to make these cookies so soft and chewy. Be sure to use melted butter, not cold butter for making these cookies.
- Cane sugar - used as the granulated sugar in these cookies to help give them that perfect sweet flavour and soft, crumbly texture. I have not tested this recipe with any other granulated sugars so don't recommend trying any sugar replacements.
- Honey - this is added to give these cookies a little more sweetness and give them the perfect soft texture.
- Fresh lemon - for both the lemon zest and fresh lemon juice that is used to give these lemon cookies the perfect lemon flavour.
- Egg - this is added to help bind these cookies together so they aren't too crumbly. I have not tested this recipe with any egg replacements and can't guarantee that any egg swaps would work out.
- Blueberries - fresh blueberries add a beautiful blue colour and a nice burst of sweet blueberry flavour to these cookies.
Recipe variations and add ins:
- Feel free to add a teaspoon of vanilla extract or lemon extract to these cookies for an even bolder flavour.
- To make these into gluten-free lemon blueberry cookies: use an all purpose gluten-free flour.
- To turn these into dairy-free lemon blueberry cookies: use a vegan butter.
- To use frozen blueberries: let them thaw completely first and then drain any excess liquid from them before adding them to the cookies.
How to make lemon blueberry cookies:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large mixing bowl combine all the cookie ingredients, except for the blueberries, until you have a smooth dough.
- Step 2: Then gently stir in the fresh blueberries by hand (try not to break them).
- Step 3: Using a cookie scoop, transfer the dough to the baking sheets and then using a wet hand, press down each cookie until it's flat (they won't spread otherwise).
- Step 4: Bake the cookies for 8-9 minutes. Then let the cookies cool completely before enjoying. You can either let them cool on the cookie sheets or move them to a wire rack to cool.
Top Tips:
- Let these cookies cool completely before eating them - trust me, the wait is worth it!
- Use a room temperature egg for best results.
- Use melted butter, not cold butter for making these cookies.
- Make sure your blueberries are dry, not wet, when you add them to the dough.
- How to store: store these lemon blueberry cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. These cookies also freeze really well in an airtight container or freezer safe bag for up to 3 months.
Lemon blueberry cookies FAQs:
Are these vegan lemon blueberry cookies?
No this is not a vegan cookie recipe as it contains an egg. I have not tested these cookies with any egg replacements such as a chia egg or flax egg and am not sure if they would work out or not. If you do decide to try it please let me know how it goes.
Do I need to chill the dough before baking these cookies?
No. This is a no chill cookie recipe which is one of the reasons they are so quick and easy to make.
Do you need to coat the blueberries in flour before making these blueberry cookies?
No, for this cookie recipe you do not need to coat the blueberries in flour before adding them to the cookies.
Can I add chocolate chips or white chocolate chips to these blueberry lemon cookies?
Sure!
Are these cookies keto?
No, this is not a low carb or keto cookie recipe.
Are these cookies paleo?
No this is not a paleo cookie recipe.
Other delicious cookie recipes you will love:
Recipe
Lemon Blueberry Cookies
This is the best lemon blueberry cookies recipe! These cookies are soft and chewy and ready in less than 15 minutes.
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Servings: 18
Calories: 139kcal
Ingredients
- 2 cups all purpose flour
- 1/2 cup cane sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch sea salt
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1 egg
- 1 tablespoon lemon juice
- 3/4 cup fresh blueberries
Instructions
- Preheat your oven to 350F and line two baking sheets with parchment paper.
- In a bowl (you can use a standing mixer to do this or a spoon) combine all the ingredients, except for the blueberries until you have a smooth dough.
- Gently stir in the blueberries by hand (try not to break them).
- Using a cookie scoop, transfer the dough to the baking sheet and then using a wet hand, press down each cookie until it's flat (they won't spread otherwise).
- Bake the cookies for 8-9 minutes. Let them cool completely, then enjoy!
Notes
- This recipe yields 18 cookies.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Make sure the blueberries are dry before you add them to the dough.
- Let the cookies cool completely before enjoying them.
Nutrition
Calories: 139kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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Mark
Can u substitute almond flour?
Erin Carter
No almond flour cannot be substitute one to one for all purpose flour.