Healthier Lemon Blueberry Cookies (Soft + Low Sugar!)

These Healthier Lemon Blueberry Cookies are bursting with fresh lemon flavor and pops of sweet blueberries for the ultimate flavor combination! They’re soft, light, and the perfect summer cookie (that can be enjoyed all year round!).

Please welcome my new and improved Lemon Blueberry Cookies! I am so excited to share these delicious cookies with you. They’re a little like a muffin cookie – they’re soft and pillowy!

As always, I’m dedicated to providing healthier options for you and your family. With many blueberry lemon cookies, and just cookies in general, out there being filled with brown sugar, white sugar, and butter, I knew I wanted to provide an alternative for you that could still taste delightful!

I’ll tell you that I have had a VERY hard time stopping myself from eating a whole bunch of these in one sitting! Enjoy them, my friend!!

Another crowd-pleasing cookie that I love is this Vegan Thumbprint Cookie With Raspberry Chia Jam recipe made with this 5-Minute Raspberry Chia Seed Jam!

What You’ll Love About This Recipe

• Easy: You don’t have to chill the cookie dough or use a mixer for this recipe! Simply combine the dry ingredients with the wet ingredients by hand, fold in the blueberries, and bake!
• Quick: These cookies are ready in under 30 minutes!
• Filled With Flavor! This lemon blueberry cookies recipe is bursting with zesty lemon flavor with sweet, juicy fresh blueberries. They’re a refreshing sweet treat!

Recipe Ingredients

You’ll need the following ingredients to make these Blueberry Lemon Cookies:

Ingredient Notes

• Blueberries: I used fresh blueberries for this recipe! Feel free to use frozen blueberries (I like frozen wild blueberries best) or freeze-dried blueberries. If you use frozen blueberries, make sure to add them directly from the freezer (don’t thaw them!) so that they don’t turn your cookies too blue/purple.
• Olive Oil: The olive oil creates a wonderful flavor and texture in the cookie. If you’d like to though, you can replace it with coconut oil (melted) or another vegetable oil.
• Flour: I used a mix of all-purpose flour and whole wheat flour. Feel free to adjust the ratios here if you’d like, but keep the total amount of flour the same. Alternatively, you can use a 1:1 gluten-free flour, if needed.

How to Make Exact Keyword: STEP BY STEP

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

STEP 1: Mix Dry Ingredients

In a large bowl, mix all-purpose flour, whole wheat flour, cornstarch, baking soda, salt, and lemon zest.

STEP 2: Mix Wet Ingredients

In a medium bowl, whisk together fresh lemon juice, olive oil, maple syrup, eggs, and vanilla extract.

STEP 3: Combine Dry and Wet Ingredients + Add Blueberries

Add the wet ingredients to the flour mixture mixing bowl and stir until just combined, careful not to overmix. Add blueberries and slowly mix until they are just combined.

STEP 4: Bake

Use an ice cream scoop to scoop out cookie dough balls and place them on a large baking sheet lined with parchment paper. Bake cookies in the oven at 350 degrees Fahrenheit for 9-10 minutes. The cookies will still feel soft and slightly underbaked when you take them out, but the bottoms will have set/be slightly golden. Allow to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Recipe Tips & Tricks

• Underbake – You want to make sure you don’t overbake these cookies so they don’t get too dry. I cooked mine for 10 minutes, but depending on your oven, the baking time may be more like 8 or 9 minutes. The cookies should still be soft and the bottoms should be set and slightly golden brown.
• Use fresh blueberries – I find fresh blueberries to be the best for this recipe, but they’ll still be delicious with frozen blueberries or freeze-dried.

Storage & Reheating

These cookies are best the day of, but I still love them for the next couple of days (I just enjoyed a day-old cookie as I’ve been writing this and it was so yummy)! Store cookies in a glass airtight container on the counter for about 1 day or in the fridge for up to 3 days.

Additions & Substitutions

Additions:

• White Chocolate Chips: If you don’t mind the added sugar, white chocolate chips would be a great addition to these cookies!
• Lemon Zest: I like to top the baked cookies with some more lemon zest!

Substitutions:

• Freeze-Dried Blueberries/Raspberries/Strawberries: Instead of fresh blueberries, you could substitute the berries for freeze-dried berries.
• Olive Oil: You can replace the olive oil with coconut oil (melted) or another vegetable oil.
• Flour: I used a mix of all-purpose flour and whole wheat flour. Feel free to adjust the ratios if you want more whole wheat flour, as long as you don’t mind that flavor. It can easily overpower, which is why I only used a little. Alternatively, you can use a 1:1 gluten-free flour, if needed.
• Eggs: If you need to make this recipe egg-free, please note that I have not personally tried this yet, but you can experiment with using chia eggs or flax eggs. To do this, mix 2 tablespoons chia seeds or flax meal with 5 tablespoons water and let sit for about 5 minutes until it forms a gel-like texture. Add this to the medium-sized bowl just as you would regular eggs.

Frequently Asked Questions

Tools For This Recipe

• Baking Sheet
• Cookie Scoop

I hope you love these Lemon Blueberry Cookies! If you make them, be sure to leave a rating below so I know how you liked em’! Enjoy!