PrintHealthy Blueberry Cookies with Zesty Lemon Glaze
Make these easy, wholesome blueberry cookies using almond flour and maple syrup, topped with a bright lemon glaze for a light and fruity treat.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, rolled oats, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
- Once the cookies are completely cool, drizzle the lemon glaze over the tops. Allow the glaze to set before serving.
Notes
- For gluten free blueberry cookies, ensure your rolled oats are certified gluten-free.
- You can substitute honey for maple syrup if you prefer a different natural sweetener.
- If you want a thicker cookie, chill the dough for 15 minutes before scooping.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10
- Sodium: 65
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 20