Healthy Gluten Free Blueberry Cookies

Here’s my go-to recipe for gluten free blueberry cookies, with a simple, reliable dough that turns out soft and chewy every time, packed with fresh blueberries and a hint of vanilla.

These cookies have become a regular treat in our house, especially during summer when blueberries are in season. I usually make a double batch because they disappear so quickly – and let’s be honest, cookies make the perfect afternoon snack, don’t they?

What Kind of Gluten-Free Flour Should I Use?

For gluten-free baking, not all flour blends are created equal, and using the right one can make or break your cookies. A good all-purpose gluten-free flour blend that contains xanthan gum will give you the best results – popular brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work really well in this recipe. If your blend doesn’t include xanthan gum, you’ll want to add about 1/2 teaspoon to help bind everything together. Just make sure to avoid single-grain flours like almond or coconut flour on their own, as they won’t provide the right structure for these cookies.

Options for Substitutions

Let’s talk about how you can adjust this cookie recipe to fit your needs:

• Flour: For gluten-free baking, use a 1:1 gluten-free flour blend that contains xanthan gum. Bob’s Red Mill or King Arthur Measure for Measure work great here. Just make sure to weigh your flour for the best results.
• Butter: To make these dairy-free, swap the butter with dairy-free stick butter (not spread) or coconut oil (use slightly less, about 7/8 cup). The texture might be a bit different, but they’ll still be tasty!
• Fresh blueberries: While fresh is best, you can use frozen blueberries – just don’t thaw them first. Add them straight from the freezer and expect your dough to be a bit more purple.
• Eggs: For egg-free cookies, try using 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, let sit for 15 minutes) or 1/2 cup mashed banana.
• Lemon flavoring: No lemon extract? Double the amount of fresh lemon juice and zest, or use orange extract for a different citrus twist.
• Brown sugar: Out of brown sugar? Mix regular sugar with a teaspoon of molasses, or just use all white sugar – the texture will be slightly different but still good.

Watch Out for These Mistakes While Baking

When making gluten-free blueberry cookies, using room temperature ingredients isn’t just a suggestion – cold butter and eggs can lead to uneven mixing and a crumbly texture that falls apart. The biggest challenge with these cookies is preventing them from spreading too much during baking, so chilling the dough for at least 2 hours (or overnight) is essential for maintaining their shape. Another common mistake is overworking the dough – mix just until the ingredients are combined, as excessive mixing can make your cookies tough and dense. To keep your blueberries from bleeding into the dough and turning it purple, gently fold them in at the very end, and consider patting them dry with paper towels to remove excess moisture. For the best texture, don’t overbake these cookies – they should be slightly soft in the center when you take them out, as they’ll continue to firm up while cooling on the baking sheet.

What to Serve With Blueberry Cookies?

These lemony blueberry cookies are perfect for afternoon tea or coffee breaks! A cold glass of milk is always a classic choice, but try serving them with a cup of Earl Grey tea – the bergamot in the tea pairs wonderfully with the lemon and blueberry flavors in these cookies. For a summer treat, serve them alongside a scoop of vanilla ice cream or with a glass of fresh lemonade. If you’re putting together a dessert platter, these cookies go great with other fruit-based treats like lemon bars or raspberry thumbprint cookies.

Storage Instructions

Counter Storage: These blueberry cookies stay fresh at room temperature for up to 2 days when kept in an airtight container. Just make sure to place pieces of parchment paper between layers to prevent them from sticking together, especially if they’re iced.

Refrigerate: Pop these cookies in the fridge in a sealed container and they’ll stay good for up to a week. The cool temperature helps keep the blueberries fresh and prevents the icing from getting too soft. Just remember to separate layers with parchment paper.

Freeze: These cookies freeze really well for up to 3 months! Place them in a freezer-safe container with parchment paper between layers. If you’re planning to add icing, it’s best to freeze them plain and add the icing after thawing. When you’re ready to enjoy them, just let them thaw in the fridge overnight.

Preparation Time	20-30 minutes
Cooking Time	13-16 minutes
Total Time	33-46 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 30-35 g
• Fat: 190-210 g
• Carbohydrates: 350-400 g

Ingredients

For the cookies:

• 1 tsp lemon extract
• 2 tbsp lemon zest (freshly grated for best flavor)
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 2 large eggs (room temperature for better emulsification)
• 1/2 tsp baking powder
• 2 tbsp fresh lemon juice
• 1 1/2 cups fresh blueberries (washed and dried thoroughly)
• 1 cup unsalted butter (room temperature, about 70°F)
• 1 tsp salt
• 1/2 tsp baking soda
• 3 cups all-purpose flour (I always use King Arthur all-purpose flour)

For the crumb topping:

• 1/4 cup white sugar
• 1/4 cup light brown sugar (packed into the measuring cup)
• 1/8 tsp salt
• 1/4 cup unsalted butter (melted and slightly cooled)
• 3/4 cup all-purpose flour

For the icing:

• 1 cup powdered sugar (sifted to prevent lumps)
• 1/2 tsp vanilla extract
• 1 pinch salt
• 1 to 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Step 1: Prepare for Baking

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper to ensure the cookies don’t stick and are easy to remove after baking.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, combine the flour, salt, baking powder, and baking soda.

Stir these dry ingredients together thoroughly to ensure the leavening agents are evenly distributed.

Set this mixture aside for use later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed.

Continue mixing until the mixture becomes light and fluffy, which will take a few minutes.

Step 4: Add Flavor and Eggs

Add the lemon zest, lemon juice, vanilla extract, and lemon extract to the butter mixture.

Mix until all the ingredients are well combined.

Next, add the eggs one at a time, beating well after each addition.

It’s normal for the mixture to appear slightly curdled at this stage.

Step 5: Combine Dry and Wet Ingredients

Gradually add the previously set aside dry ingredients into the wet mixture.

Beat on low speed just until the dough comes together, being careful not to overmix.

Gently fold in the blueberries using your hands to avoid breaking them and to evenly incorporate them into the dough.

Step 6: Prepare the Streusel and Form Cookies

In a small bowl, mix together all the streusel ingredients until well combined.

Roll the dough into 2-inch balls.

Coat the top and sides of each ball thoroughly with the streusel, pressing it on so it adheres well.

Step 7: Bake the Cookies

Place the streusel-coated dough balls on the prepared baking sheet, ensuring they are spaced about 3 inches apart to allow for spreading as they bake.

Bake the cookies in your preheated oven for 13-16 minutes, or until they are lightly golden and set.

Step 8: Cool and Serve

Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes.

Transfer them to a wire rack to cool completely before serving.

Enjoy these delightful lemon blueberry streusel cookies!