I’m always searching for delicious and healthy treats to share with my family, and these Vegan Lemon Blueberry Cookies are a favorite in our household. My kids love the bright lemon flavor and the pop of sweetness from the blueberries. Plus, I love that they’re made with wholesome ingredients like oats and almond flour, so I can feel good about serving them as an after-school snack or dessert. They’re also incredibly easy to make—just mix up the dough, fold in the blueberries, and bake. In no time, you’ll have a batch of soft, chewy cookies that are perfect for any occasion. Trust me, once you try these cookies, you’ll be hooked!
Number of Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Cuisine: Vegan
Ingredients:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the ground flaxseed and water. Let sit for 5 minutes to thicken.
- In a large mixing bowl, whisk together the almond flour, rolled oats, baking soda, salt, and lemon zest.
- Add the maple syrup, melted coconut oil, vanilla extract, and flaxseed mixture to the dry ingredients and mix until well combined.
- Gently fold in the blueberries.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet.
- Flatten the dough slightly with your fingers.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving):
- Vitamin C: 4%
- Iron: 6%
- Calcium: 4%
- Potassium: 2%
- Magnesium: 8%
Lemon Blueberry Cookies (Eat With Clarity)
As a mom, I'm always searching for delicious and healthy treats to share with my family, and these Vegan Lemon Blueberry Cookies are a favorite in our household. My kids love the bright lemon flavor and the pop of sweetness from the blueberries. Plus, I love that they're made with wholesome ingredients like oats and almond flour, so I can feel good about serving them as an after-school snack or dessert. They're also incredibly easy to make—just mix up the dough, fold in the blueberries, and bake. In no time, you'll have a batch of soft, chewy cookies that are perfect for any occasion. Trust me, once you try these cookies, you'll be hooked!
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup maple syrup
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the ground flaxseed and water. Let sit for 5 minutes to thicken.
- In a large mixing bowl, whisk together the almond flour, rolled oats, baking soda, salt, and lemon zest.
- Add the maple syrup, melted coconut oil, vanilla extract, and flaxseed mixture to the dry ingredients and mix until well combined.
- Gently fold in the blueberries.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet.
- Flatten the dough slightly with your fingers.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Vitamin C: 4%
- Iron: 6%
- Calcium: 4%
- Potassium: 2%
- Magnesium: 8%
