These refreshing cookies make a wonderful treat with tea or coffee on a relaxing Sunday morning. I love to make them in the spring and summer when I’m ready for the lighter flavors of lemon and blueberries. Dehydrated blueberries are an excellent addition because they are concentrated for a pop of blueberry flavor in each bite. Plus, they won’t water down the dough or turn it blue! It takes only a few minutes in the batter for the blueberries to soften to perfection.
DRY INGREDIENTS
1½ cups almond flour
1 TBSP (15 ml) coconut flour, sifted
2 TBSP (30 ml) arrowroot starch
½ tsp baking soda
Pinch of sea salt
WET INGREDIENTS
1/3 cup (720 ml) pure maple syrup
1 tsp (5 ml) pure vanilla extract
1 egg
1 TBSP (15 ml) lemon juice
2 TBSP (30 ml) coconut oil, melted
ADD-INS
1 tsp (5 ml) lemon zest
½ cup freeze-dried blueberries
FROSTING INGREDIENTS
¼ cup coconut butter
2 tsp pure maple syrup
1 TBSP (15 ml) lemon juice
Makes 14 cookies
Preheat your oven to 350°F (180°C).
In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt.
Add the maple syrup, vanilla extract, egg, and lemon juice, and blend with a hand mixer.
Slowly add the coconut oil, and blend well.
Stir in the lemon zest and blueberries.
Let the dough rest for 5 minutes.
Stir the dough once more, and scoop it into 1-inch balls. Place the balls on a parchment-lined baking sheet.
Bake for 10-12 minutes or until the centers are done and the edges are golden brown.
Place the baking sheet on a cooling rack, and let the cookies cool completely.
For the frosting, combine the coconut butter, maple syrup, and lemon juice in a small bowl and stir until smooth. If the coconut butter is too thick or hard, microwave it in 10-second increments until it is runny enough to mix well. If the frosting is too thin, refrigerate it briefly until it is thick enough to spread.
Spread the frosting on the tops of the cookies, and serve.
Store the cookies in an airtight container, or freeze them until ready to eat.
More Recipes You'll Love
Lemon blueberry coolers are soft lemon cookies studded with freeze-dried blueberries and finished with a tangy coconut butter frosting. The name fits — they are bright, light, and gone before the tea is brewed. A short rest for the dough is the only patience they ask for.
Pro Tips
- Let the dough rest for five minutes before scooping. Coconut flour keeps drinking liquid after mixing, and the rest gives you a dough that balls up cleanly instead of sticking to the spoon.
- Use freeze-dried blueberries, not fresh. Fresh berries bleed purple water into the dough and turn the cookies grey; freeze-dried ones stay jewel-bright.
- If the coconut butter frosting is rock hard straight from the jar, microwave it in ten-second bursts, stirring between each, until it loosens enough to spread.
- Frost the cookies only once they are completely cool, or the topping will melt and slide off the tops.
Frequently Asked Questions
Can I make lemon blueberry coolers ahead of time?
Yes — bake the cookies a day ahead and store them unfrosted in an airtight container, then frost before serving. That keeps the coconut butter topping fresh and creamy.
What can I use instead of coconut butter for the frosting?
Cashew butter blended with the same maple syrup and lemon juice makes a similar creamy glaze, though the flavor will be less distinctly coconut.
Are these cookies vegan?
The base contains one egg, so not as written. The recipe's applesauce and baking powder swap (two tablespoons warmed applesauce plus half a teaspoon baking powder) works here too and makes the cookies egg-free.
Recipe Card
Ingredients
Method
- ADD-INS
- 1 tsp lemon zest
- ½ cup freeze-dried blueberries FROSTING INGREDIENTS
- ¼ cup coconut butter
- 2 tsp pure maple syrup
- 1 TBSP lemon juice Makes 14 cookies Preheat your oven to 350°F.
- In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt.
- Add the maple syrup, vanilla extract, egg, and lemon juice, and blend with a hand mixer. Slowly add the coconut oil, and blend well.
- Stir in the lemon zest and blueberries.
- Let the dough rest for 5 minutes.
- Stir the dough once more, and scoop it into 1-inch balls.
- Place the balls on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the centers are done and the edges are golden brown.
- Place the baking sheet on a cooling rack, and let the cookies cool completely. For the frosting, combine the coconut butter, maple syrup, and lemon juice in a small bowl and stir until smooth. If the coconut butter is too thick or hard, microwave it in 10-second increments until it is runny enough to mix well. If the frosting is too thin, refrigerate it briefly until it is thick enough to spread.
- Spread the frosting on the tops of the cookies, and serve. Store the cookies in an airtight container, or freeze them until ready to eat.
