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}
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 medium mixing 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 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.
Notes
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 that adds some extra protein and healthy fats.
You can also replace 1/4 cup of the quick oats with unsweetened coconut flakes. The coconut complements the lemon blueberry flavors really well!