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.
Table of Contents
Why you will love this recipe:
- The flavour combination of citrusy lemon and sweet blueberries combine perfectly to give these lemon and blueberry cookies the most incredible taste.
- Even though they are made from scratch these homemade cookies are so quick and easy to make and take less than 15 minutes from start to finish.
- 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 and lemon lavender cookies.
Ingredients and substitutions:
- All purpose flour - used as the base of these delicious cookies. For a gluten-free version simply use an all purpose gluten-free flour instead.
- Baking soda - this is added to help the cookies rise when they bake.
- Baking powder - to help the cookies rise and become extra soft and fluffy.
- Sea salt - to help contrast the sweet flavour of these cookies.
- Unsalted butter - to make these cookies so soft and chewy. If you are dairy-free use a vegan butter instead. 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 - a little honey is added to give these cookies a little more sweetness and give them the perfect soft texture.
- Fresh lemon - this is used 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 juicy blueberries add a beautiful blue color and a nice burst of sweet blueberry flavour to these cookies. I recommend using fresh blueberries, not frozen blueberries for making these cookies.
How to make (step-by-step):
Step one:
First, preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
Step two:
Next, in a large mixing 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.
Step three:
Then gently stir in the fresh blueberries by hand (try not to break them).
Step four:
Now, using a cookie scoop or ice cream 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 five:
Lastly, 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 cooling rack or wire rack to cool.
Top Tips:
- Let these cookies cool completely before eating them - trust me, the wait is worth it!
- Be sure to use fresh blueberries, not frozen blueberries, for making these cookies.
- 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.
Recipe variations:
- 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.
- Feel free to add a dash of vanilla extract or lemon extract to these cookies for an even bolder flavour.
How to store:
Store these 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.
Frequently asked questions:
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.
No. This is a no chill cookie recipe which is one of the reasons they are so quick and easy to make.
No, for this cookie recipe you do not need to coat the blueberries in flour before adding them to the cookies.
Sure!
No, this is not a low carb or keto cookie recipe.
No this is not a paleo cookie recipe.
Other recipes you will love:
- Lemon blueberry muffins
- Strawberry cheesecake cookies
- Lemon Macaroons
- Blueberry mint lemonade
- Lemon cranberry bars
- Lemonade smoothie
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Recipe
Lemon Blueberry Cookies
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.
- Let the cookies cool completely before enjoying them.
- Use fresh, not frozen blueberries for making these cookies.
Mark
Can u substitute almond flour?
Erin Carter
No almond flour cannot be substitute one to one for all purpose flour.