Healthier Lemon Blueberry Cookies
These Lemon Blueberry Cookies are bursting with fresh lemon flavor and pops of sweet blueberries! No butter or refined sugar is used in the recipe!
Ingredients
- 2 cups all-purpose flour
- ¼ cup whole wheat flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 lemon, zested
- 4 tablespoons lemon juice, about 2 lemons
- ¾ cup olive oil
- 2 eggs, room temperature
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- 1 cup fresh blueberries, or frozen/freeze-dried blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two large cookie sheets with parchment paper and set aside.
- In a large bowl, mix together all-purpose flour, whole wheat flour, cornstarch, baking soda, salt, and lemon zest.
- In a medium bowl, whisk together lemon juice, olive oil, maple syrup, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined, careful not to overmix.
- Fold blueberries in slowly and mix until they are just combined.
- Use a medium cookie scoop or spoon to scoop out cookie dough balls and place them on the prepared baking sheets.
- Bake cookies in the oven for 9-10 minutes. The cookies will still feel soft and look slightly underbaked when you take them out, but the bottoms will have set/will be slightly golden brown.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
How to Store: These cookies are best the day of, but can still be enjoyed for a couple of days after baking them! Store leftover cookies in a glass airtight container on the counter for about 1 day or in the fridge for up to 3 days.
Calories: 126kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.001g, Cholesterol: 14mg, Sodium: 149mg, Potassium: 45mg, Fiber: 1g, Sugar: 4g, Vitamin A: 24IU, Vitamin C: 4mg, Calcium: 11mg, Iron: 1mg
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