👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
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2
In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
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3
In a separate large bowl, whisk together the maple syrup, light olive oil, egg, and vanilla extract until smooth. Stir in the lemon zest.
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4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Gently fold in the fresh blueberries until evenly distributed.
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5
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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6
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still look a little soft in the middle.
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7
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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8
While the cookies cool, prepare the glaze: whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
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9
Once the cookies are completely cool, drizzle the lemon glaze over them. Allow the glaze to set for about 15-20 minutes before serving.
💡 Notes
For best results, use fresh lemons for both the zest and juice. Frozen blueberries can be used directly from the freezer; add 1-2 minutes to baking time if using frozen. Store cookies in an airtight container at room temperature for up to 3-4 days or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
110 kcal
Protein
2g
Total Fat
4g
Saturated Fat
0.5g
Carbs
18g
Fiber
1g
Sugar
11g
Sodium
75mg
Cholesterol
10mg
