These Soft Batch Blueberry Lemon Cookies are incredibly soft, tender and bursting with fresh blueberries and lemony goodness. It’s a quick and easy recipe everyone will love.
I love when blueberries are in season. Sure, you can get frozen berries any time, but there’s nothing like fresh juicy ripe blueberries! I use them in salads, over pancakes, in cereal and in yogurt. I don’t bake with them that often, but when berries go on sale, I always stock up. So it was either cookies or muffins! As you can see, cookies won out this round.
Lemons and blueberries are a match made in foodie heaven. Those 2 distinct flavors play off each other so beautifully; it’s really no wonder why these delightful flavors are so tantalizing and teasing to our tastebuds. These cookies have the perfect balance of sweet and tart fruit flavors. I just love how each bite is just bursting with juicy blueberries and tangy lemon flavor. I baked up a few batches to share some with my neighbors. They loved them and I guarantee you will too.
Made with just a few simple ingredients like flour, sugar, egg whites, greek yogurt and blueberries, these cookies are incredibly easy to whip up. There is no butter or oil in this recipe either. Instead, I used Dannon Light and Fit Lemon Meringue Greek yogurt to help keep the cookies soft and moist.
Oh, and the texture! The best thing about these cookies is that they are very similar in taste and texture to a blueberry muffin. A muffin top, to be more specific. Translation: Cookies for breakfast! Beautiful, right? Enjoy the recipe!
Soft Batch Blueberry Lemon Cookies are packed with fresh blueberries and a punch of lemony flavor!
- 1 cup oat flour
- 1 tsp baking powder
- ⅓ cup Swerve granulated sweetener
- 1 tsp. sea salt
- 1 container Dannon Light and Fit Lemon Meringue
- 2 egg whites
- 2 tsp. lemon juice
- ½ cup blueberries
- Preheat oven to 350°F.
- Line baking sheet with a silicone liner or parchment paper.
- Combine flour, baking powder, sugar and salt in a large bowl.
- In a separate bowl, add greek yogurt, egg whites, and lemon juice; stir until combined.
- Add the wet ingredients to the dry and mix.
- Gently fold in the blueberries.
- Drop cookie dough by rounded tablespoons onto prepared baking sheet.
- Bake for 10-12 minutes or until slightly golden around the edge,
- Remove cookies from oven and let cool on baking sheet for two minutes.
- Transfer to a cooling rack and cool completely.
- Store in the refrigerator for up to 5 days.
For more blueberry inspired recipes, try these: