Healthy Lemon Blueberry Cookies

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Lemon blueberry cookies are the perfect summer cookie, packed with just enough fresh lemon flavor and juicy blueberries. They're the ideal summer treat to bring to a BBQ, picnic, or just have around the house.

Not only do I love making these blueberry lemon cookies but also lemon blueberry baked oatmeal for a balanced breakfast or easy lemon snack cake for a deliciously tart lemon treat!

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lemon blueberry cookies scattered around with blueberries and lemon slices around them.

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Equipment
Ingredients
How to Make the Best Lemon Blueberry Cookies
Variations & Substitutions
Pro Tip
Storage
Recipe FAQ
Other Recipes You May Like
Healthy Lemon Blueberry Cookies

Equipment

Large baking sheet - a big cookie sheet is best for maximizing the number of cookies you can bake at a time!
Parchment paper - I'm a big fan of lining baking sheets and baking pans with parchment paper to prevent the baked good from sticking.
Small bowl - the dry ingredients can be mixed in a smaller bowl before adding to the wet.
Large bowl - I like to mix the wet ingredients in a large bowl with enough room to add the dry ingredients!
Whisk - to mix the dry ingredients.
Rubber spatula - this is perfect for folding the fresh blueberries into the cookie dough.
Medium cookie scoop or ice cream scoop (~2 Tablespoons) - my favorite way to scoop cookie dough is with an ice cream scoop! They make round cookie dough balls that yield the perfect cookie after you press it down.
Wire rack - to cool these cookies faster, placing them on a wire rack will allow air to flow all around and underneath each cookie.

Ingredients

Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.

White whole wheat flour - I love using white whole wheat flour in baking because it is a little more nutrient dense than traditional all-purpose flour. I haven't tried using a gluten-free flour; that may alter the texture!
Almond flour - since almonds are higher in fat than wheat, almond flour adds moisture and results in soft lemon blueberry cookies.
Granulated sugar - I originally tried using honey as the sweetener but the cookies spread out too much. White sugar helped them keep their shape while resulting in a nice chewy cookie texture! Granulated sugar also gives cookies a beautiful golden brown color.
Olive oil - I'm a big fan of using olive oil in cooking and baking because it's primarily unsaturated fat and more nutrient dense than butter or coconut oil. I recommend using regular olive oil or even avocado oil for a neutral flavor. Extra virgin olive oil may give a different flavor to this lemon blueberry cookie recipe!
Large egg - this will help to bind the cookie dough. Be sure to let it come to room temperature before baking so it mixes into the cookie dough evenly!
Fresh lemon juice - fresh lemon juice adds the perfect tangy lemon flavor to make these the best lemon blueberry cookies.
Fresh lemon zest - this will give even more lemon flavor and makes for a pretty garnish too!
Fresh blueberries - I love using big blueberries in these cookies. Some of them may pop when folding into the cookie dough, but that's totally okay and adds an intense blueberry flavor, along with a pretty marbling design!
Vanilla extract - I love using pure vanilla extract in most baking recipes. You could substitute lemon extract if you want even more lemon flavor!

How to Make the Best Lemon Blueberry Cookies

dry ingredients for lemon blueberry cookies.

1: Combine flours, baking powder, and salt in a small bowl. Whisk and set aside.

olive oil and sugar whisked together to make lemon blueberry cookies.

2: In a large mixing bowl, whisk granulated sugar and olive oil until fully combined and smooth (~5-6 minutes).

wet ingredients for lemon blueberry cookies.

3: Add egg, lemon juice, lemon zest, and vanilla extract and whisk until combined.

lemon blueberry cookie dough before blueberries are folded in.

4: Slowly pour dry ingredients into wet and mix until combined.

lemon blueberry cookie dough with a rubber spatula in it.

5: Fold in blueberries using a rubber spatula. Try not to mash all of them but if a few break open, that's okay! I actually love how they give the cookies a pretty design.

lemon blueberry cookie dough pressed into cookies on a baking sheet.

6: Using a medium ice cream scoop, scoop cookie dough onto a prepared baking sheet and gently press down using your fingers. I like to shape the cookies into nice circles!

lemon blueberry cookies on a baking sheet fresh out of the oven.

7: Bake at 350 degrees Fahrenheit for 14-16 minutes, or until golden brown.

Then transfer cookies to a wire rack to cool for ~5-10 minutes and enjoy!

Variations & Substitutions

You can add ½ cup white chocolate chips to the cookie dough before baking if you want a little extra sweetness!
You can use a hand mixer to electric mixer with a paddle attachment to combine the oil and sugar, and then remaining wet and dry ingredients if you'd like.
A tangy lemon glaze would be delicious on top of these. Combine powdered sugar, a splash of milk, a splash of fresh lemon juice, and a little bit of lemon zest in a small bowl and drizzle over the cookies!

a stack of lemon blueberry cookies with more cookies and blueberries around the stack. flowers and a jar of lemons in the background.

Pro Tip

Use a medium cookie scoop or ice cream scoop to evenly portion out the cookie dough balls. Then gently press down to form into large cookies! I also like to shape them on the baking sheet before baking to make them nice and circular.

Storage

I recommend storing these cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for 5-7 days!

lemon blueberry cookies on a wire cooling rack with lemon slices and blueberries around them.

Recipe FAQ

I don't have an ice cream scoop - what else can I use to form cookie dough balls?

That's okay! You can use a Tablespoon to scoop out the cookie dough. Each dough ball is ~2-3 Tablespoons.

Can I use frozen blueberries instead of fresh blueberries?

I haven't tried frozen in this recipe! They may release more liquid as they bake but should be fine. I recommend tossing them in a little bit of white whole wheat or all-purpose flour before folding into the cookie dough. The flour can help absorb any excess liquid.

Can I make the lemon blueberry cookie dough ahead of time and bake later?

Absolutely! I would suggest baking the cookies a day or so after making the dough to prevent it from drying out in the refrigerator.

The cookie dough balls didn't spread after baking - what should I do?

They'll still taste delicious! It's important to gently press the dough balls down before baking because the dough won't spread on it's own. If they're still warm, you can press them down right out of the oven using a rolling pin or a jar (I wouldn't use your hands because they'll be hot!).