Description
Delight in these vibrant Lemon Blueberry Cookies that bring together zesty lemon and juicy blueberries in a moist, gluten-free, and vegan treat. Made with wholesome almond flour and naturally sweetened with coconut sugar, these cookies are bursting with fresh flavors and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/3 cup coconut oil, melted
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
Add-ins
- 1/2 cup fresh blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with non-stick parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt until well combined for even texture and flavor distribution.
- Blend Wet Ingredients: In a separate bowl, mix the melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth and well incorporated. Warm the coconut oil beforehand if solid but avoid overheating.
- Combine and Fold: Gradually add the wet ingredients to the dry mixture, stirring gently until a smooth dough forms. Carefully fold in the fresh blueberries to keep them whole and juicy.
- Shape and Bake: Drop tablespoons of dough onto the prepared baking sheet, spacing them to allow for spreading. Bake for about 10 minutes or until the edges turn lightly golden brown.
- Cool and Enjoy: Transfer the cookies to a wire rack to cool completely, allowing flavors to meld and texture to set for the perfect bite.
Notes
- Use fresh blueberries to prevent excess moisture that can affect cookie texture.
- Allow cookies to cool fully as they firm up when cooled, making them easier to handle.
- For a more intense lemon flavor, add extra zest according to taste.
- Ensure coconut oil is melted but not hot to avoid cooking the wet ingredients prematurely.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
