Lemon Blueberry Oatmeal Cookies {Soft & Chewy}

Jump to Recipe

These soft, chewy lemon blueberry cookies taste like sunshine in every bite! They’re made with whole-grain oats, applesauce, coconut oil, and fresh blueberries for a soft, tender texture with plenty of fiber and healthy fats to keep you feeling satisfied and energized. The kids love them, this Registered Dietitian mom approves, and we can’t get enough of them! {Gluten-free & vegetarian}

Three oatmeal cookies with blueberries stacked on top of one another on a table.

Table of Contents

Best Lemon Blueberry Breakfast Cookies

I love the flavor combination of lemon and blueberry, and they work perfectly together in this recipe! The lemon flavor adds a bright, sunniness that pairs great with nutty oats and I love how the deep sweetness of the blueberries mellows it all out.

Combining oats and applesauce makes such a tender, chewy cookie dough that makes these easy lemon blueberry cookies truly a pleasure to eat. Although we enjoy them as a sweet treat, they’re also filling enough to serve as a quick breakfast as you’re running out the door or a nice way to serve little ones extra fiber. They’re the perfect cookie!

For more soft and chewy cookies, you’ll also love these Healthy Pumpkin Breakfast Cookies and Banana Zucchini Cookies!

Lemon blueberry breakfast cookies cooling on a rack.

Elysia’s Recipe Recap

Texture: Soft, chewy, and tender cookies
with just enough texture from the oats and plump blueberries

Taste: Tastes like sweet and zesty lemon-infused oatmeal with baked blueberry goodness

Ease: A quick and easy recipe made with very simple ingredients

Nutritional benefits: These cookies are high in soluble fiber thanks to the oats and applesauce and naturally sweetened, both of which help regulate your blood sugar and support healthy digestion. They’re also lower in fat, sugar, and overall calories compared to most cookie recipes

Would I make these again? We’re obsessed with these cookies! So convenient for a quick breakfast on the way out the door or as a healthy snack while running errands!

Ingredient Notes

Individual ingredients for the lemon blueberry cookies with labels.

Wet Ingredients:

Unsweetened applesauce: For natural sweetness and extra moisture without requiring any white sugar.
Coconut oil: This is essential for a soft, chewy texture. It’s a stand-in for unsalted butter, and helps get just the right bite.
Maple syrup: For a little sweetness without any added sugar. You can also use honey, if you prefer.
Egg: To bind the cookie dough together and help the cookies puff up in the oven. This is the only leavening agent since there isn’t any baking soda or baking powder, so don’t skip it!
Vanilla extract: Or try lemon extract or fresh lemon juice for an extra dose of lemon flavor.

Dry Ingredients:

Rolled oats: Oats are a great source of fiber and make these chewy lemon blueberry cookies extra wholesome. I use a mixture of both rolled and quick oats for a soft, chewy bite.
Quick oats
Cinnamon: For a little warmth.
Salt: Salt brings out the sweetness, making it easier to get by with less sugar.
Zest of one lemon: For a pop of lemon freshness.
Fresh blueberries: I like to fold some blueberries into the batter and press extras into the tops of the cookies just before baking. If you have access to wild blueberries, they’re even higher in antioxidants and are a fantastic ingredient to incorporate into your baking.

Step-by-Step Instructions

Combining the applesauce, melted coconut oil, maple syrup, egg and vanilla in a bowl with a whisk.

Stirring together the dry ingredients in a bowl.

Preheat oven to 350F. Line a baking sheet with parchment paper.
To a large mixing bowl, add the applesauce, melted coconut oil, maple syrup, egg and vanilla. Whisk to combine.
In a separate bowl, combine the oats, cinnamon, salt and lemon zest.
Add the dry ingredients to the wet. Stir to combine, then gently fold in blueberries.
Scoop a couple tablespoons of mixture onto the baking sheet and using your hands or the spoon, form into 12 cookies. You will have to gently press the blueberries into the cookie mixture so that they stick. Poke a few extra blueberries into the surface of the cookies if desired.
Bake for 15-17 minutes or until golden brown on the edges and slightly firm to the touch. Remove them from the oven and allow them to cool for at least 20 minutes. They will continue to firm up as they cool.

Scroll to the recipe card below for the full printable recipe!

Expert Tips

These cookies are also delicious if you replace 1/4 -1/2 cup of the applesauce with creamy almond butter or cashew butter. I wanted to keep the cookies nut free for school snacks, but if you don’t need a nut-free option, the nut butter is a great add-in.

You can also replace 1/4 cup of the quick oats with unsweetened coconut flakes. The coconut complements the lemon blueberry flavors really well!

A close-up of three lemon blueberry oatmeal cookies stacked on top of each other on parchment paper.

Recipe FAQs

Can you use frozen blueberries?

Frozen blueberries can become very weepy and messy after baking, releasing their purple color all over the place. I find you get the best presentation and texture using fresh, juicy blueberries.

How do you add more lemon flavor?

If you’re one of those people who can’t get enough lemon, then you can add extra lemon zest, replace the vanilla with lemon extract, and consider topping the cookies with a simple lemon glaze. In a small bowl, whisk powdered sugar with just a little bit of lemon juice until it forms a thick paste. Drizzle over the cookies for an extra pop of lemony flavor. Just bear in mind that this adds a lot more sugar and is best reserved for special occasions!

Can you use regular sugar?

This recipe is only formulated for liquid sweeteners. If you were to replace the maple syrup with white or brown sugar, the cookies would be nearly as soft and chewy because they need the extra moisture.

Storage Guidelines

Store cookies in an airtight container in the fridge for 3-4 days or freeze the leftovers in a freezer-safe container for later.

A close-up of a lemon blueberry cookie on a baking sheet after cooking.

Serving Suggestions

This easy lemon blueberry cookie recipe can be served as breakfast cookies, or as a snack or healthier treat! We usually like to serve them with some Greek yogurt and extra blueberries for a fun little parfait, but they are also easy enough to grab and go when you’re running out the door.

Consider pairing them with other treats for a healthy brunch for Mother’s Day or Easter, like my Lemon Coconut Bread, Mini Blueberry Banana Muffins, or my Almond Flour Shortbread Cookies alongside lots of fresh fruits (try this Rainbow Fruit Tray) and veggies.

Recipe Variations

Add freeze-dried blueberries: Fresh blueberries are soft and tender while crunchy freeze-dried blueberries add an intense blueberry flavor. Fold some into the cookie dough batter with the fresh berries for a second punch of blueberry flavor.
Add white chocolate: For a sweeter treat, fold in some mini white chocolate chips.
Replace the applesauce: Did you know you can replace applesauce with mashed banana or pumpkin puree in almost any recipe? The flavor of mashed bananas would work great with the lemon and blueberries in these cookies!

Three oatmeal cookies with blueberries stacked on top of each other.

Like it? Save for later!

PIN THE RECIPE

More Healthy Cookie Recipes

Did you make this recipe? Scroll down to leave a star rating and review!

A stack of three lemon blueberry oatmeal cookies.

Course Dessert, Snack