Lemon Blueberry Cookies are super soft, ultra fluffy, and topped with a delicious lemon glaze.  This easy gluten free dessert recipe makes a wonderful treat for your Easter and Spring parties!

Looking for other lemon blueberry desserts or baked goods? You might also enjoy these Lemon Cupcakes with Blueberry Frosting or these Blueberry Lemon Chia Seed Pudding.

Soft lemon blueberry cookies are the perfect springtime dessert.

Lemon Blueberry Cookies

Spring is here and along with it new bright, fresh flavors like lemon blueberry.

This combination just tastes like sunshine to me.

And these ultra soft and fluffy cookies are no exception.

I took them to our weekly run group for friends to sample.

The verdict?

Everyone loved them!  They said the soft texture makes these cookies a cross between lemon cookies and blueberry scones.

Gluten-free flour, coconut oil, honey, blueberries, egg, coconut sugar, lemons, and blueberries.


This gluten-free cookie recipe uses basic ingredients to pack the flavor in and create that melt in your mouth texture. To make these cookies you’ll need:

  • Flour. You can use a gluten-free 1-to-1 flour blend or all purpose flour.
  • Baking Soda. Baking soda provides lift to the cookies.
  • Salt. Balances the flavor and cuts the sweetness of the cookies.
  • Lemon Zest. Adds freshness and lemon oils that enhance the flavor.  For tips on zesting a lemon, check out my How to Zest a Lemon post.
  • Coconut Sugar. Provides sweetness and a boost of sweetness to the cookies.
  • Honey. Honey provides floral flavor and sweetness, but you can use maple syrup if you are keeping the cookies vegan.
  • Egg. You can use a chia egg or flax egg if you want to keep this recipe vegan.
  • Coconut Oil. Make sure it is melted before adding to the cookies.  You can also use butter or a vegan “buttery” stick substitute instead.
  • Lemon Juice. Fresh lemon juice provides the rest of the bright lemon flavor in this cookie dough.
  • Blueberries. These brightly colored berries add a burst of flavor to every bite!

Zest a lemon and then juice it.

A light lemon glaze coats these cookies. For the lemon glaze you need:

  • Powdered Sugar. Provides sweetness to the cookies.
  • Milk. You can use a plant based milk like almond, cashew, or soy milk.
  • Lemon Zest. Lemon zest adds lemon flavor and lemon oil.

Lemon Blueberry Cookies | Gluten-Free, Quick, Easy | Lemon Dessert Recipe

How to Make Lemon Blueberry Cookies

This cookie recipe is very easy to put together. To make the cookie dough:

  1. Whisk together the wet ingredients. Add the coconut sugar, honey, egg, vanilla, coconut oil and lemon juice in a separate large bowl and whisk them until they are combined.
  2. Mix the dry ingredients. Add the flour, lemon zest, baking powder, and salt to a separate bowl and whisk to combine them evenly.
  3. Combine both. Pour the dry ingredients into the wet ingredients and mix together by hand until the dough comes together.
  4. Add the blueberries. Gently fold the blueberries into the batter.

Use a cookie dough scoop to put the dough balls onto a parchment lined baking sheet.

Baking Cookies

These cookies are standard drop cookies. To get them ready to bake:

  1. Line a large sheet pan with parchment paper. A silicone baking mat would also work.
  2. Create 2 tablespoon balls of batter. Use a medium cookie dough scoop to make sure they are even.
  3. Flatten each cookie slightly. Pressing them down gently will help them hold their shape.
  4. Add a few extra blueberries on top.  This is optional but makes for the prettiest presentation.

Now you’re ready to bake the cookies in a 350 degree oven until the edges of the cookies are golden brown.

Drizzle the lemon glaze over the gluten free cookies.

Lemon Glaze

Once you’ve made the cookies and let them cool completely, it’s time to make the lemon glaze.

To make the glaze, just whisk together the powdered sugar, lemon zest and milk until the glaze is smooth.

Drizzle the glaze over the cooled cookies and let the glaze set before storing the cookies.

A stack of gluten free blueberry cookies is a stack spring goodness.


These tender cookies will last for 2-3 days at room temperature.

Make sure you store them in an open-air container if you used coconut oil. Need to be stored in an open-air container if coconut oil was used.

And if you don’t want to bake a whole batch of the dough, you can easily freeze this cookie dough. To freeze the cookie dough:

  1. Make the batter balls. Follow the method described above as if you were going to bake the cookies.
  2. Refrigerate the dough for an hour. This will help the dough firm prior to freezing.
  3. Put the dough balls in a zip top freezer bag. Use large or small depending on how much dough you have.
  4. Freeze. The batter will last for 3 months in the freezer.
  5. Bake the cookies. Spread the balls out on cookie sheet and bake at 350. You may need to increase the cook time by an additional minute or two to account for freezing the dough.

A light lemon drizzle completes these gluten free cookies.

Lemon Dessert Recipes

I love these lemon blueberry cookies as a quick springtime treat.

If you are looking for lemon desserts for Easter or other spring occasions, these cookies are a hit.

You can use them as part of a citrus dessert spread with these Lemon Poppy Seed Muffins or these Healthy Lemon Zucchini Muffins.

Tap stars to rate!

4 from 7 votes

Easy Lemon Blueberry Cookies (Soft & Fluffy)

Lemon Blueberry Cookies are super soft, ultra fluffy, and topped with a delicious lemon glaze.  This easy gluten free dessert recipe makes a wonderful treat for your Easter and Spring parties!
Yield 18 cookies
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
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  • 2 ¼ cups flour gluten-free 1-to-1 blend
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1 Tbsp. lemon zest
  • cup coconut sugar
  • cup honey
  • 1 egg
  • 1 tsp. vanilla
  • 6 Tbsp. coconut oil melted
  • ¼ cup lemon juice fresh
  • 1 cup blueberries plus extra

Lemon Glaze:

  • ½ cup powdered sugar
  • 1 Tbsp. milk almond, cashew, or soy
  • 1 tsp. lemon zest


  • Preheat oven to 350 degrees.
  • Finely zest two lemons using a Microplane. (You want a really fine zest!)
  • In a large bowl mix together flour, lemon zest, soda, and salt.
  • Whisk together coconut sugar, honey, egg, vanilla, coconut oil and lemon juice in a separate large bowl.
  • Add dry ingredients to wet ingredients and mix by hand until well combine.
  • Carefully stir in blueberries until just mixed.
  • Line a large baking sheet with parchment paper.
  • Scoop out 2-tablespoons worth of batter and place onto the baking sheet. Repeat with remaining cookie dough, making sure they are all at least 2-inches apart. Press each ball of dough down slightly.
  • Optional: Place 2-3 additional blueberries on the surface of the cookie dough balls.
  • Bake cookies in preheated oven for 13-15 minutes, or until the edges are slightly golden.
  • While cookies are baking whisk together lemon glaze ingredients in a small bowl.
  • Once cookies have cooled to room temperature, drizzle glaze over each one.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4 from 7 votes


Store cookies in an open-air container for up to 2-3 days.


Calories: 163kcal, Carbohydrates: 25g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 9mg, Sodium: 88mg, Potassium: 16mg, Fiber: 2g, Sugar: 14g, Vitamin A: 18IU, Vitamin C: 4mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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Recipe Rating


  1. I am making the cookies right now and I keep re reading but I’m not seeing where the 1st tablespoon of lemon zest is added? I’m going to assume with the
    dry Ingredients and hope for the best.

    1. Yes! The zest goes with the dry ingredients. I’ve updated the recipe card to show when the lemon zest is added. Thank you for catching that. Hope you enjoyed the cookies!

  2. Would a coconut milk taste ok for the icing. I am allergic to nuts and dairy. Are there other ways to add sweetness!? thanks for sharing

    1. Absolutely! It might have a slight coconut flavor. You can also try using oat milk – it’s one of my favorite dairy-free milks to use!

  3. 5 stars
    I was looking for a cookie for a friend with Chron’s. These are a little bland but that bit of icing was perfect! So healthy. Thank you.

    1. Yes, these cookies aren’t overtly sweet, but the icing helps to take them up a notch! Happy to hear you and your friend enjoyed them! Thanks so much for your comment and rating!

    1. Yes! You absolutely can. Make sure you thaw them completely and remove any excess moisture before mixing them into the batter. Hope you enjoy the recipe!