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  • Writer's pictureNicole Ciuppa, RDN

Blueberry Lemon Cookies


  • 1 cup allergy free butter substitute, softened

  • 1 cup granulated sugar

  • 2 enerG egg replacers

  • zest of 1 lemon

  • 3 Tbsp lemon juice

  • 1/2 tsp baking powder

  • 1.2 tsp baking soda

  • 1/2 tsp cinnamon

  • 3 1/4 cups cake flour

  • 1 1/2 cups fresh blueberries

  • 2 tsp pure vanilla extract


  1. Beat the allergy free butter substitute and sugar together in an electric mixer until light and fluffy.

  2. Add in the egg replacer a little at a time while the batter continues to mix.

  3. Add the vanilla, lemon juice and zest.

  4. In a separate bowl, whisk the dry ingredients.

  5. Add the dry ingredients, with the mixer on low, to the batter.

  6. Stop mixing and gently fold in the blueberries.

  7. Let the dough cool in the refrigerator for a at least an hour and up to overnight.

  8. Preheat oven to 350 F.

  9. Form 1 Tbsp sized dough balls and sit them on a nonstick baking sheet (spray before hand with non stick spray).

  10. Bake for 11-14 minutes or until the bottoms are golden brown. The edges/tops should not brown, however.

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