Lemon Olive Oil Cookies with Blueberries are soft, light cookies made with extra virgin olive oil instead of butter, plenty of lemon zest and juice, and fresh blueberries folded through. A teaspoon of ginger adds an unexpected touch of warmth. They're gluten-free, dairy-free, sweetened only with honey and fruit, and make 23 cookies in about 35 minutes.
I often make these olive oil cookies because they're one of my most requested cookie recipes. They're refreshing with a fruity twist, like my Mango Cookies, but with a soft texture closer to my Peanut Butter Brownie Cookies. The olive oil is what makes them, and they're wholesome enough that I'll happily eat one with coffee for breakfast. Let's make them!
For more naturally sweetened bakes, browse my almond flour recipe collection, from cookies to dinner.
Why You'll Love This Recipe
- Moist and soft: The extra virgin olive oil adds richness while keeping the cookies moist, and the lemon zest brings brightness to every bite.
- No butter needed: Olive oil does all the work here, which is what gives these their light, almost cake-like texture.
- Jammy blueberries: A cup and a half of fresh berries means fruit in every single cookie.
- Healthier: This recipe combines wholesome ingredients like oat flour, almond flour, and honey for a lighter take on traditional cookies.
- Easy bake: You can make a whopping 23 cookies in about 35 minutes, and everything is easy to prep.
Ingredients & Notes
Here's what you need to make these amazingly flavored olive oil cookies.
- Oat flour and almond flour: Oat flour is the main flour here, with almond flour added for tenderness and a nutty richness. Both are gluten-free. Use any extras to make my Gluten-Free Oatmeal Raisin Cookies and Yogurt Almond Flour Coffee Cake.
- Extra virgin olive oil: Good quality olive oil imparts a subtle fruity flavor that pairs beautifully with lemon and blueberries. Choose a mild one, not a sharp, peppery gourmet oil.
- Lemon zest and lemon juice: Two tablespoons of zest and juice is a lot, and it's deliberate. It's what makes the cookies taste fresh and light rather than heavy.
- Ginger powder: Just a teaspoon, for a warm kick behind the citrus.
- Fresh blueberries: The secret to bursts of fruity flavor in every bite. Use firm, ripe berries. Get enough to also make my Almond Flour Mug Cake.
- Honey: A natural sweetener that balances the tartness of the lemon.
- Large egg: Leave one out of the fridge at room temperature for 30 minutes if possible.
- Leavening agents: Baking powder and baking soda together, for a light crumb.
How To Make Them
It's such a simple olive oil cookie recipe. They come together in just a few steps.
Step One — In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and ginger powder. Set aside.
Step Two — In a separate bowl, whisk the beaten egg with the olive oil, honey, lemon zest, and lemon juice until smooth.
Step Three — Fold the wet ingredients into the dry in increments, using a spatula or wooden spoon, until well combined. The batter will be sticky but not runny.
Step Four — Gently fold in the fresh blueberries until they're evenly distributed through the batter.
Step Five — Using a one-tablespoon cookie scoop, drop the dough onto the prepared baking sheet, leaving one to two inches between each one. Make sure every scoop gets some blueberries.
Step Six — Bake in the center of a preheated oven at 350°F/180°C for 12 to 15 minutes, until the tops are solid and the edges are lightly golden. Let the cookies cool on the sheet for at least 5 minutes before transferring them to a cooling rack, or they'll fall apart. Cool completely before serving.
Top Tips
- Use room temperature ingredients: This helps the dough come together smoothly and ensures even baking.
- Use high-quality olive oil: For the best flavor, always use extra virgin olive oil with a mild taste. It's what gives them their unique flavor and soft texture. Don't use an oil that tastes too sharp, or it will overpower the zesty, sweet flavors.
- Measure by weight: Since you're baking with almond flour, a kitchen scale gives you the most consistent results.
- Don't overbake: The cookies should feel firm to the touch with golden brown edges. They keep baking in their own heat while cooling.
- Don't overmix: Mix the wet and dry ingredients until just combined, but make sure there are no lumps left in the batter.
- Cool them properly: They are very fragile straight out of the oven. Let them cool on the baking sheet for at least 5 minutes before gently transferring them to a cooling rack with a spatula. They firm up as they cool.
Variations & Substitutions
- Chocolate chips: For a twist, add dark chocolate chips or chunks of a good bar instead of blueberries. Use any leftovers to make my Buckwheat Chocolate Chip Cookies or Almond Flour Banana Cookies.
- Orange zest: Substitute the lemon with orange zest and juice for a citrusy change.
- Leave the ginger out: For a purely citrus cookie, skip the ginger powder. Nothing else needs adjusting.
Storage
These cookies keep well in an airtight container at room temperature for up to 5 days. For longer storage, layer them with parchment paper in an airtight container and keep them in the refrigerator for up to 10 days.
More Amazing Cookies To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Lemon Olive Oil Cookies with Blueberries
Mariska RamondinoEquipment
- Parchment paper to line the baking sheet
- 1 tablespoon cookie scoop to drop the dough onto the baking sheet
- whisk to combine the ingredients
- spatula or wooden spoon to fold dry with the wet ingredients
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.1 ¾ cups oat flour, ¾ cup almond flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ginger powder
- In a medium bowl, combine the beaten egg with the rest of the wet ingredients and the lemon zest.1 large egg , ¼ cup olive oil , ⅓ cup thick liquid honey, 2 tablespoons lemon zest, 2 tablespoons lemon juice
- 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.1 ½ cups fresh blueberries
- 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.
- Place 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.
Notes
- Since you're baking with almond flour, it's always best to measure your ingredients with a kitchen scale to ensure consistent 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, indicating they are ready. They will bake further in their own heat as they cool.
- Don't overmix: Mix the wet and dry ingredients just until combined, and make sure there are no lumps 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, then refrigerate for up to 10 days.
- Taste: They are heavenly, soft, and light, with a refreshing, zesty touch and jam-like blueberry flavor.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
These are one of my most requested cookie recipes, and for good reason. The olive oil keeps them soft and light, and the lemon and blueberries make them taste fresh. I hope you love them as much as we do!