Lemon Ginger Olive Oil Cookies With Blueberries
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Cooling Time
10 mins
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Total Time
35 mins
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Servings
23 Cookies
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Calories
102 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Lemon Ginger Olive Oil Cookies With Blueberries
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These soft lemon ginger olive oil cookies are made with almond flour, oat flour, fresh blueberries, zesty lemon, and a hint of ginger. The flavors of this wholesome treat are perfectly balanced, and every bite is light and so delicious.
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Ingredients
- 1 ¾ cups oat flour 200 grams
- ¾ cup almond flour 80 grams
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ginger powder
- 1 large egg at room temperature and beaten
- ¼ cup olive oil 53 grams
- ⅓ cup thick liquid honey 120 grams
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 ½ cups fresh blueberries 230 grams
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a large baking sheet with parchment paper and set aside.
- In a large or medium bowl, combine all the dry ingredients using a whisk. Set aside.
- In a medium bowl, combine the beaten egg with the rest of the wet ingredients and the lemon zest.
- Fold the dry and wet ingredients in increments using a spatula or wooden spoon until well combined. The cookie batter will be sticky but not runny.
- Gently fold in the fresh blueberries until well incorporated into the batter.
- Drop one tablespoon (use a cookie scoop) onto the prepared baking sheet, leaving enough space (about 1-2 inches apart) between the cookies. Make sure each batch has some blueberries in it.
- Pace in the center of the oven and bake for 12 to 15 minutes or until the top of the cookies are solid with lightly golden brown edges. It's always exactly 15 minutes in my oven.
- Allow the cookies to cool completely before serving. If you want to place them on an oven rack (optional), wait 5 minutes before carefully transferring them to cool further; otherwise, they will fall apart.
Equipments used:
Notes
- Helpful Tips:
- Since you're baking with almond flour, it's always best to measure your ingredients using a kitchen scale to get the same results.
- Don't use an olive oil that tastes too sharp, like a gourmet olive oil. You don't want it to overpower the cookies.
- Don't overbake. The cookies should feel firm to the touch and have golden brown edges to indicate they are ready. They will bake further in their own heat while cooling.
- Don't Overmix: To avoid dense muffins, mix the wet and dry ingredients until just combined, but make sure there are no lumps left in the batter.
- When you take them out of the oven, they are very fragile. So allow them to cool on the baking sheet for at least 5 minutes before gently transferring them to a cooling rack with a spatula. They will firm up once cooled.
- Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days. If you'd like them to last longer, place them in an airtight container with parchment paper between layers and store them in the refrigerator for up to 10 days.
- Taste: They are heavenly, soft, and light, with a refreshing, zesty touch and jam-like flavors from the blueberries.
Nutrition Information
Show Details
Serving
1
Calories
102kcal
(5%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.001g
Cholesterol
7mg
(2%)
Sodium
38mg
(2%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
16IU
(0%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 23Cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 102kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 38mg | 2% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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