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Soft Lemon Blueberry Cookies

9 ingredients · 20 minutes · 12 servings



Leftovers: Store in an airtight container at room temperature for up to three days, or freeze if longer.


Serving Size: One serving equals approximately one cookie.


More Flavor: Add lemon zest and vanilla extract.


Additional Toppings: Add walnuts, pecans, or sliced almonds.


Almond Flour This recipe was tested using Bob's Red Mill


Almond Flour: Please note that if using another brand of almond flour, results may vary.

1. Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper or a silicone mat.


2. In a small mixing bowl, whisk together the almond flour, baking powder, baking soda, and salt.


3. In a large mixing bowl, whisk together the yogurt, eggs, cane sugar, and lemon juice. Gently stir in the dry ingredients until incorporated. Fold in the blueberries.


4. Using a tablespoon, drop one to two tablespoons of batter onto the baking sheet per cookie. Leave space between the cookies as they will expand.


5. Bake for 35 to 40 minutes, or until the edges are golden, rotating the pan halfway. Enjoy!

2 1/2 cups Almond Flour

1 1/2 tsps Baking Powder

1/2 tsp Baking Soda

1/4 tsp Sea Salt

1 1/4 cups Plain Greek Yogurt

2 Egg (large)

1/3 cup Cane Sugar

1 1/2 tsps Lemon Juice

3/4 cup Frozen Blueberries (or fresh)

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