GLUTEN FREE

Lemon Blueberry Cookies

Made with almond flour and maple syrup, Lemon Blueberry Cookies are lower in sugar and gluten free.

WHAT YOU NEED:

Almond flour Arrowroot powder Baking soda Sea salt Maple syrup Olive oil

Egg yolk Lemon juice Lemon zest Vanilla extract Blueberries

In a small bowl, combine the almond flour, arrowroot powder, baking soda, and sea salt. Stir together the dry ingredients.

ONE

In another large mixing bowl, combine the egg yolks, olive oil, maple syrup, vanilla, lemon juice, and lemon zest. Whisk to combine well. Add the blueberries and stir in.

TWO

Add the flour mixture into the bowl with the wet ingredients, and stir together into a sticky dough.

THREE

Use a 1-tablespoon cookie scoop to scoop balls onto a parchment lined cookie sheet, leaving about 1 inch of space between cookie dough balls.  Bake the cookies for 12-14 minutes,

FOUR

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir to form a glaze that drizzles in a thick stream.

FIVE

Soft and chewy lemon sugar cookies, with pops of fresh blueberry flavor! The perfect cookie for spring or summer, everyone loves this fun twist.