yield: 24

prep time: 40 MINUTES

cook time: 15 MINUTES

additional baking time: 5 MINUTES

total time: 1 HOUR


  • 1 cup of coconut flour
  • 1 1/2 cups fresh or frozen blueberries divided
  • 1 ½ teaspoons of baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 4 ounces of full-fat cream cheese, softened
  • 1 cup granulated sugar substitute
  • 4 eggs , room temperature
  • 2 teaspoons of vanilla extract


  1. In a large mixing bowl, stir together the coconut flour, baking powder, salt and set aside the dry ingredients.
  2. Mash 1/4 cup of the blueberries. (note if using frozen you can skip this step).
  3. In a separate bowl, using an electric mixer beat together the softened butter, cream cheese, sugar substitute, vanilla extract, mashed blueberries until fully combined
  4. Add the eggs, and beat well after each addition.
  5. Stir in the remaining 1 1/4 cup of whole blueberries.
  6. Add dry ingredients to wet mixture, beat until fully combined.
  7. Chill the dough for at least 30 minutes in the refrigerator.
  8. Pre-heat oven 350 degrees.
  9. Using a small cookie scoop or tablespoon, measure out the dough and roll them into balls.
  10. Place the cookie dough balls onto the prepared parchment-lined baking sheet.
  11. Flatten slightly each cookie ball placed on the parchment-lined cookie sheet.
  12. Bake for 15- 20 minutes or until lightly brown around the edges.
  13. Allow cookies to cool before drizzling them with the lemon glaze.
  14. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.

Nutrition Information: