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.
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!
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!
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.