Healthy Lemon Blueberry Cookies

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

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Lemon blueberry cookies are the perfect summer cookie, packed with just enough fresh lemon flavor and juicy blueberries.


Units Scale
  • 1 1/2 cups (231g) white whole wheat flour
  • 1 cup (117g) almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (163g) granulated sugar
  • 1/2 cup (110g) olive oil
  • 1 large egg, room temperature
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup (177g) fresh blueberries


  1. Preheat the oven to 350 degrees Fahrenheit/177 degrees Celcius and line a baking sheet with parchment paper and then spray with nonstick cooking spray.
  2. Combine flours, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a large mixing bowl, whisk sugar and olive oil until fully combined and smooth (~5-6 minutes).
  4. Add egg, juice, zest, and vanilla. Mix until combined.
  5. Gently fold in blueberries. It's okay if some burst, this makes a pretty design in the cookies!
  6. Using a medium cookie scoop or Tablespoon, scoop ~2 Tablespoons of dough and place onto baking sheet. Space cookie dough balls ~6" apart.
  7. Using your fingers, gently press down on the dough balls until flattened (they should be ~1/2" thick) in a nice circle.
  8. Bake 14-16 minutes, or until edges are golden brown.
  9. Transfer to a cooling rack and let cool for 5-10 minutes. Enjoy!


  • I recommend storing these cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for 5-7 days!
  • You can add 1/2 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!
  • Use a large 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.


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