Cookies,  Snacks

Lemon Blueberry Cookies with Cassava Flour

These Lemon Blueberry Cookies with Cassava Flour are sure to be a crowd-pleaser. And, they also happens to be gluten-free, dairy-free, and refined sugar-free!

5 from 1 vote

Lemon Blueberry Cookies with Cassava Flour

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12


  • 2 Cups Cassava Flour
  • 1 Cup Blueberries
  • 3/4 Cup Applesauce
  • 1/3 Cup Avocado Oil
  • 8 Medjool Dates (pits removed)
  • 2 Eggs
  • Zest of Two Medium Lemons (approximately 2 tablespoons)
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Thoroughly wash the lemons with soap and water. Dry well with a towel before zesting.
  3. Carefully remove pits from dates before adding to a blender or food processor along with the applesauce, avocado oil, eggs, and vanilla. Blend for about 1 minute at high speed.
  4. In a large mixing bowl, combine cassava flour, lemon zest, baking soda, and salt. Add the mixture from the blender and stir.
  5. Stir the blueberries into the batter.
  6. Form 12 cookies with your hands and/or spoon. Place on prepared baking sheet and bake for about 17 minutes or until a toothpick comes out clean.
  7. Allow to cool for about 20 minutes before enjoying.

Lemon Blueberry Cookies with Cassava Flour


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