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  • Krista A. Parr

Soft Lemon Blueberry Cookies (gluten-free)

Hooray for blueberry season! My family and I have been picking blueberries at a local farm and while I plan to fill my freezer with these antioxidant-rich beauties, I've also been finding alllll the ways to use them fresh. These soft lemon blueberry cookies have been accompanying us on our

summer beach/forest/river adventures lately and I hope you'll enjoy them too! They're so soft and cake-y, there almost like a muffin top instead of a cookie, while boasting 8 grams of protein per cookie!

I absolutely love the combination of lemon + blueberries but this recipe could easily be switched up. Use raspberries or strawberries instead, or dried fruit in the colder months when there's less fresh berries available. They could also be made with chocolate chips instead of berries and milk instead of lemon juice (use about 2 tablespoons).

Soft Lemon Blueberry Cookies

Makes 24 cookies


3 cups Almond Flour

2 cups Oat Flour

1 tbsp Baking Powder

1 tsp Baking Soda

1/2 tsp Unrefined Salt

2 1/2 cups Plain Greek Yogurt

4 Egg (large)

2/3 cup Coconut Sugar

1 Lemon (juice & zest)

1 1/2 cups Blueberries (fresh or frozen)


  1. Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper or a silicone mat.

  2. In a small mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.

  3. In a large mixing bowl, whisk together the yogurt, eggs, coconut sugar, and lemon juice & zest. Gently stir in the dry ingredients until incorporated. Fold in the blueberries.

  4. Using a tablespoon, drop one to two tablespoons of batter onto the baking sheet per cookie. Leave space between the cookies as they will expand. Bake for 35 to 40 minutes, or until the edges are golden, rotating the pan halfway. Enjoy!

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