Lemon Blueberry Cookies (Vegan and Gluten Free)

May 14, 2014July 17, 2017 Melissa King Healthy Cookies, Recipes

Lemon Blueberry Cookies. I have been making cookies like crazy lately. That is how these blueberry lemon cookies came about. I have also been combining the flavors of lemon and coconut together quiet often.

After I made my lemon coconut fudge the other day, a reader suggested I do a lemon blueberry cookie. Genius idea! I am so glad I did because these lemon blueberry vegan cookies are so good!

Lemon Blueberry Cookies

While these delicious cookies are not flourless, they are gluten free and vegan. I seriously could not stop eating them! I love the bursts of juicy blueberries I got with every bite. Yum! I hope you enjoy them.

Lemon Blueberry Cookies

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Lemon Blueberry Cookies

Lemon Blueberry Cookies

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Prep Time 5 min Cook Time 10 min Serves 15 cookies adjust servings

A coconut cookie bursting with lemon and juicy blueberries!

Ingredients

2 1/2 cups gluten free oat flour
1 tsp baking powder
1 tsp ground vanilla beans or 1 tsp vanilla extract
1/2 tsp salt
1/2 cup coconut butter
1/2 cup maple syrup
2 flax eggs (I used flax egg replacements)
1/2 cup blueberries
Juice of 1 medium lemon

Instructions

Preheat oven to 350.
In one bowl , mix all the dry ingredients.
In a mixing bowl, mix the coconut butter, maple syrup and vanilla together.
Add in the eggs and lemon juice.
Add the dry ingredients to the wet and mix until combined.
Lastly, fold in the blueberries
Drop cookies onto a lined baking sheet . I used a cookie scoop for this.
Bake for 8-10 minutes.
Let the cookies cool completely before removing them from the baking sheet.

by Melissa King

Recipe Notes

If you like an extra burst of lemon flavor, you can also add 1 tsp of lemon zest to this recipe.

These should last a couple weeks in the fridge and much longer in the freezer. Enjoy!

Lemon Blueberry Cookies

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60 thoughts to “Lemon Blueberry Cookies (Vegan and Gluten Free)”

Marisol says:
May 1, 2015 at 4:46 pm
Just made them and I used eggs instead of flax eggs and I added shredded coconut because like you I love lemon and coconut! I also used organic dark chocolate chips instead of blueberries. They taste delicious! However, I found that my cookies were a tad lighter in color then your cookies? They baked for 15 minutes and bottom of the cookies were a golden brown and I was afraid to leave them in any longer:( any thoughts as to why they were lighter? ,
Reply
1. Melissa King says:
  May 1, 2015 at 5:28 pm
  I have no idea why they were lighter. My photo lighting may have been the reason mine looked darker? Just a guess. Glad you like them! :)
  Reply
Jennifer Zacher says:
August 2, 2015 at 2:48 pm
OK, these are ridiculously good! I processed oatmeal to make the flour & then followed the recipe to the letter. They are SO GOOD. I will make these again and again. We took these to a birthday party potluck and received many compliments, and we walked away with an empty container. YUM!!!
Reply
1. Jennifer Zacher says:
  August 2, 2015 at 2:49 pm
  I added the lemon zest for a boost of flavor; I think it did make them extra yummy!
  Reply
  1. Melissa King says:
    August 2, 2015 at 3:24 pm
    Oh good!
    Reply
2. Melissa King says:
  August 2, 2015 at 3:25 pm
  Thank you Jennifer! This is one of my favorite cookie recipes. I am glad you liked them too. :)
  Reply
Nichole says:
August 9, 2015 at 10:15 pm
What can I sub instead of coconut butter? That's the one thing I do not have :(
Reply
1. Nichole says:
  August 9, 2015 at 10:39 pm
  Nevermind :) I just read all the post from above. Gonna try coconut oil and maybe butter in separate batches.
  Reply
  1. Melissa King says:
    August 10, 2015 at 6:29 am
    I think butter will work.
    Reply
Deepi Harish says:
July 14, 2016 at 11:04 am
I turned these into scones. I was running low on maple syrup so I used the white sugar equivalent eggs instead of flax eggs half a cup of shredded coconut and a dollop of yogurt They turned out great.
Reply
1. Melissa King says:
  July 14, 2016 at 12:05 pm
  So glad you could adapt the recipe that way. Thanks for letting me know, :)
  Reply
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Andrea says:
March 31, 2017 at 11:38 am
Hello! Any suggestions for another type of flour other than oat? Thanks!
Reply
1. Melissa King says:
  March 31, 2017 at 6:00 pm
  Regular flour will work. Also, almond flour may work if you add an extra egg.
  Reply
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job says:
July 27, 2017 at 8:25 am
I made these last night and it seems they never were baked enough even though I left them in a lot longer than the 10 minutes. I probably even doubled the time and they still were doughy when I bit in. I used regular flour and coconut oil. I seem to be the only one with this problem, and I hate wasting ingredients. I'm pretty sure it's not my oven because I had just made vegan oatmeal raisin cookies and they were done in the time suggested. Any ideas?
Reply
1. Melissa King says:
  July 28, 2017 at 8:25 am
  Sorry that happened to you. I think the problem is using the coconut oil vs the coconut butter. Coconut butter is very different and is almost the same consistency as regular butter. I think adding the coconut oil created much more liquid and made a wetter cookie. Can you try sticking in the fridge to help firm up so you don't waste it?
  Reply

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