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
Ingredients
- 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
Instructions
- 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.
Jacqueline Dubay
Hi Winnie! Sorry to bother you again. This recipe says gluten free but there is all purpose flour in it. Could I replace that with either more almond flour or oat flour and get a similar result? Thanks when you have a chance! 🙂