Ingredients

The following ingredients have 4 Servings
  • 2 ¼ cups flour (gluten-free 1-to-1 blend)
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1 Tbsp. lemon zest
  • ⅓ cup coconut sugar
  • ⅓ cup honey
  • 1 egg
  • 1 tsp. vanilla
  • 6 Tbsp. coconut oil (melted)
  • ¼ cup lemon juice (fresh)
  • 1 cup blueberries (plus extra)
  • ½ cup powdered sugar
  • 1 Tbsp. milk (almond, cashew, or soy)
  • 1 tsp. lemon zest

Instruction

  • Preheat oven to 350 degrees.
  • Finely zest two lemons using a Microplane. (You want a really fine zest!)
  • In a large bowl mix together flour, lemon zest, soda, and salt.
  • Whisk together coconut sugar, honey, egg, vanilla, coconut oil and lemon juice in a separate large bowl.
  • Add dry ingredients to wet ingredients and mix by hand until well combine.
  • Carefully stir in blueberries until just mixed.
  • Line a large baking sheet with parchment paper.
  • Scoop out 2-tablespoons worth of batter and place onto the baking sheet. Repeat with remaining cookie dough, making sure they are all at least 2-inches apart. Press each ball of dough down slightly.
  • Optional: Place 2-3 additional blueberries on the surface of the cookie dough balls.
  • Bake cookies in preheated oven for 13-15 minutes, or until the edges are slightly golden.
  • While cookies are baking whisk together lemon glaze ingredients in a small bowl.
  • Once cookies have cooled to room temperature, drizzle glaze over each one.