Lemon Blueberry Biscuit Cookies
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!
Servings 12 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.