These soft and pillowey lemon blueberry biscuit cookies are a perfect spring treat! They are gluten-free and have the perfect amount of juicy blueberries and lemon flavor in each bite!
Recently, I’ve been using a Habit Tracker planner – it allows a lot of flexibility when I plan my daily to-do list and has pages for me to summarize what I did in a day in 1-2 sentences. I don’t want to spend too much time writing and organizing my planner.. so I went for something simple! It’s called the Baronfig Habit Tracker, which I’ve been loving!
I plan out recipes I want to try out and make sure I get the content I need for brands I work with as well. These cookies honestly happened out of nowhere as I opened my fridge for a snack break. I saw some lemons and blueberries and thought, why not??
I took my first bite and there was a juicy blueberry! If you know what I mean, that first bite into a freshly baked good is very anticipatory. I added lots of blueberries into this recipe so you won’t go one bite without a blueberry!! These are such cute little cookies. You can bake them into larger cookies but of course, that will increase the baking time.
I added powdered sugar on top for a little extra sweetness.
I have several more lemons in my fridge right now, so I’m thinking of all the recipes with lemon to make this upcoming week. I have this lemon poppyseed loaf that I might make again! It’s definitely a favorite of mine.
I’m honestly not a big fan of fruity flavors in general. When it comes to ice cream, I don’t like anything fruity 😛 I’m not a fan of strawberry, mango or any other fruit flavors. I like the real fruit! I go for any ice cream flavor with chocolate, coffee or nuts. When it comes to donuts, I only like the non-fruity flavors UNLESS it’s blueberry or raspberry! Blueberry donuts are one of my favorites. Speaking of donuts… it’s been a while since I had one. I gotta get my hands on one soon! I’ve also baked with strawberries before. As long as it’s the actual fruit pieces and not a puree, I’m good with it!
Anyways, enough talking. Let’s talk about this recipe. It was such a simple recipe that only took about 25 minutes to put together including prep time! I ate a cookie within 1 minute out the oven and had my second one 5 minutes later. It’s seriously discipline to resist.
Lemon Blueberry Biscuit Cookies
- 1 egg
- 2 tbsp yogurt
- 2 tbsp coconut oil melted
- 1/4 cup honey or maple syrup
- 2 tbsp fresh lemon juice
- 1 cup almond flour
- 1 cup gluten-free all purpose flour
- 1 tsp baking powder
- 1 cup blueberries
- confectioners sugar for topping
- Preheat oven to 350F.
- In a large bowl, mix all the wet ingredients together first, then add in the dry ingredients to form a dough. You may need to use your hands to moisten the dough so it sticks together well! Fold in blueberries.
- Scoop and drop dough onto baking tray, gently flatten and bake for 16-18 minutes.
- If the bottom of the cookie is slightly golden, they’re done!
- Allow to cool for 5 minutes before transferring to a cooling rack and adding confectioners sugar on top.