Lemon Blueberry Cookies (Vegan and Gluten Free)

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

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

A coconut cookie bursting with lemon and juicy blueberries!



  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!

Lemon Blueberry Cookies

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

  1. 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? ,
    1. 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! :)
  2. 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!!!
  3. 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.
  4. 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?
    1. 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?

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