Lemon Blueberry Cookies

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

A coconut cookie bursting with lemon and juicy blueberries!


  • 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


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


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!

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