Blueberry Cookies (gluten-free, whole wheat, all-purpose flour options)

These blueberry cookies have a streusel coating, a nice lemon flavor and are just like a blueberry muffin top! With gluten-free, whole wheat and all-purpose flour options.

This is one of my favorite recipes from my book. I tested them with gluten-free flour a while back and figured that not posting the recipe would just be mean. ;)

These are among my favorite cookies ever. I only make them for special occasions because unless they’re destined for a birthday party, BBQ or something else, I eat one after another until I feel sick or they’re all gone.

These delicious blueberry cookies have a streusel coating, lemon flavor and are just like a blueberry muffin top! With gluten-free, whole wheat and all-purpose flour options.

I’m normally only interested in chewy cookies. Cakey and soft cookies just aren’t my thing. These cookies are definitely an exception! They’re soft, but not cakey, and they really are just like a blueberry muffin top.

With the added streusel and lemon glaze, these blueberry cookies become dangerously addictive. You could omit the glaze but I don’t recommend skipping the streusel! It’s what makes these cookies so special.

It’s a lot more sugar than I usually use in my recipes but these cookies are worth it. They’re just so darn satisfying!

These blueberry cookies have a streusel coating, a nice lemon flavor and are just like a blueberry muffin top! With gluten-free, whole wheat and all-purpose flour options.

I used lemon zest and extract in these but you know what else would be awesome? Leave out the lemon and add almond extract. Blueberries + almond extract… one of the best flavor combinations ever.

If you’re paleo (or just like baking with almond flour!), go check out my paleo blueberry muffins for an amazing almond extract + blueberry treat that’s almost like angel food cake!

Covering the dough balls in the streusel can be a little messy. The streusel doesn’t want to stay put so you really have to pat it on. Once you taste these cookies, I’m sure you’ll agree with me that they’re so worth that minor annoyance!

These blueberry cookies have a streusel coating, a nice lemon flavor and taste just like a blueberry muffin top! With gluten-free, whole wheat and all-purpose flour options.

One other thing you have to be careful about is adding the blueberries. You can’t mix them into the dough using a hand mixer or a spoon. You have to use your hands to incorporate them into the dough to ensure that they don’t break. It’s not a huge deal if a few do – it’ll just color parts of the dough blue.

If you make these, I’d love to hear how they come out! They’re a little more work than regular cookies with that streusel topping and glaze but I think Easter would be a perfect excuse to make them. :)

This lemon cream cheese stuffed French toast with blueberry compote would also be an excellent Easter option! If these cookies are too sugary for you, try these low-sugar whole wheat and oatmeal blueberry muffins with lemon.

Blueberry Cookies (gluten-free, whole wheat, all-purpose flour options)

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Rated 5.0 by 4 readers
Blueberry Cookies (gluten-free, whole wheat, all-purpose flour options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12-15 cookies

Ingredients

    For the dough:

  • 3 cups (375 grams) white whole wheat flour or all-purpose flour or the gluten-free flour mix listed below
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (225 grams) unsalted butter, softened
  • 1 cup (200 grams) raw sugar or granulated sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 large eggs (50 grams each, out of shell), room temperature
  • 1 1/2 cups (210 grams) fresh blueberries, rinsed and patted dry with paper towels
  • For the streusel:

  • 3/4 cup (94 grams) all-purpose flour or the gluten-free flour mix listed below
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup (56 grams) unsalted butter, melted and cooled slightly
  • For the glaze:

  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • For the gluten-free version, use this in the dough:

  • 2 cups (280 grams) white rice flour
  • 2/3 cup (103 grams) potato starch
  • 1/3 cup (40 grams) tapioca flour / starch
  • 1 teaspoon xanthan gum
  • For the gluten-free version, use this in the streusel:

  • 1/2 cup (70 grams) rice flour
  • 2 tablespoons + 2 teaspoons (26 grams) potato starch
  • 1 tablespoon + 1 teaspoon (10 grams) tapioca flour / starch
  • 1/4 teaspoon xanthan gum

Directions

  1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  2. Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
  3. In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
  4. Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
  5. Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
  6. Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
  7. Pour the blueberries on top and use your hands to gently incorporate them into the dough.
  8. Prepare the streusel by mixing together all streusel ingredients in a small bowl.
  9. Roll the dough into 2" balls and roll the top and sides of each ball in the streusel. It won't stick very well so pat more streusel on top of each ball.
  10. Place on the prepared cookie sheet about 3" apart. It's okay if some streusel falls off the cookies.
  11. Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
  12. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
  13. Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
  14. Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.
  15. Store in an airtight container for up to 3 days or refrigerate for up to 5 days.

Source: My post on My Baking Addiction – Blueberry Muffin Top Cookies

Recipe by  | www.texanerin.com

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20 comments on “Blueberry Cookies (gluten-free, whole wheat, all-purpose flour options)” — Add one!

  • Agness of Run Agness Run says
    May 6, 2017 @ 4:50 pm

    What a delicious treat! Yum. I am so hungry now!

    Reply
  • Kimberly @ The Daring Gourmet says
    April 8, 2017 @ 3:32 am

    Oh my goodness, those look like my favorite muffins in cookie form – I want some!!

    Reply
  • Renee - Kudos Kitchen says
    April 8, 2017 @ 1:56 am

    These look like the perfect cookie for a grab-and-go breakfast, or an after dinner treat. Either way, great cookie!

    Reply
  • Amanda | The Chunky Chef
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    says
    April 7, 2017 @ 2:44 am

    How have I never thought to put blueberries in cookies? Love it!!

    Reply
  • Jen says
    April 7, 2017 @ 12:31 am

    You took the best part about a muffin and made a cookie out of it, GENIUS!!

    Reply
    • Erin replies to Jen
      April 11, 2017 @ 9:13 pm

      Thanks! :)

      Reply
  • Paula - bell'alimento says
    April 6, 2017 @ 6:06 pm

    Lemon and Blueberry is am amazing flavor combo! Love these.

    Reply
  • Kelly - A Side of Sweet
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    says
    April 6, 2017 @ 4:09 pm

    You can’t go wrong with lemon and blueberry! These look perfect for breakfast!

    Reply
  • Charlotte Moore
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    says
    March 31, 2017 @ 3:07 am

    These look delicious even though I am not a blueberry person. Lemon sure would add to that taste. Never saw a cookie with a strudel.

    Reply
    • Erin replies to Charlotte Moore
      April 11, 2017 @ 9:20 pm

      You have to try them! Maybe you’d like them with raspberries? :)

      Reply
  • Lea
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    says
    March 31, 2017 @ 2:35 am

    I don’t see the substitutions for paleo, did i miss it? Looks yummy!

    Reply
    • Erin replies to Lea
      March 31, 2017 @ 8:05 am

      Hi there! There isn’t any way to make these paleo, just gluten-free. Did you read somewhere that there’s a paleo option? I just checked and couldn’t find any mention of that but want to make sure I’m not missing something. :) Thanks!

      Reply
  • KalynsKitchen says
    March 30, 2017 @ 10:33 pm

    I love the combination of lemon + blueberry! They look amazing.

    Reply

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