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Lemon Ginger Olive Oil Cookies With Blueberries
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Lemon Ginger Olive Oil Cookies With Blueberries

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.

Prep Time
10 mins
Cook Time
15 mins
Cooling Time
10 mins
Total Time
35 mins
Servings: 23 Cookies
Calories: 102 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: American

Ingredients

  • 1 ¾ cups oat flour 200 grams
  • ¾ cup almond flour 80 grams
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 egg at room temperature and beaten, large
  • ¼ cup olive oil 53 grams
  • ⅓ cup honey 120 grams, thick liquid
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 ½ cups blueberries 230 grams, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a large baking sheet with parchment paper and set aside.
  2. In a large or medium bowl, combine all the dry ingredients using a whisk. Set aside.
  3. In a medium bowl, combine the beaten egg with the rest of the wet ingredients and the lemon zest.
  4. 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.
  5. Gently fold in the fresh blueberries until well incorporated into the batter.
  6. 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.
  7. 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.
  8. 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.

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

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%)

Nutrition Facts

Serving: 23 Cookies

Amount Per Serving

Calories 102

% 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.