Original Post: https://www.evolvingtable.com/lemon-blueberry-cookies/
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!
Servings: 18 cookies
Ingredients
- 2 ¼ cups flour gluten-free 1-to-1 blend
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1 Tbsp. lemon zest
- ⅓ cup coconut sugar
- ⅓ 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
Instructions
- 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.
Notes
Store cookies in an open-air container for up to 2-3 days.
Nutrition
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