Name: Lemon Poppyseed Blueberry Cookies
Prep time: 35 min
Cook time: 10 min
Total time: 1 h
Yield: 24
Ingredients: 2 1/2 c. Almond Flour; 1 tsp. Baking Soda; 1 tsp. Baking Powder; 2 tbsp. Sourdough Discard; 1 tbsp. Poppyseed; 1/4 tsp. Pink Salt; 1/3 c. Unsalted Butter, Softened; 6 tbsp. Agave Nectar; 1/3 c. Homemade Blueberry Filling; 4 tbsp. Lemon Juice; Zest from 1 Lemon

Lemon Poppyseed Blueberry Cookies are tart, sweet, and naturally blue! Homemade Blueberry Filling is combined into the cookie base to give it a purple-blue hue.

In addition, these cookies are Paleo-friendly as they are made with Almond flour and use Agave nectar in place of granulated sugar. Finally, whether you’re looking for a delicious cookie recipe to add to your cookie collection or working on your patriotic table for the 4th of July, this is the recipe to save!

Baked Cookies — **Lemon Blueberry Poppyseed Cookies** have a naturally blue color which comes from the **Blueberry** filling inside the dough.

First, in a small, microwave-safe bowl, warm the Homemade Blueberry Filling for 30 seconds.
- Note: If you make the filling fresh, you can skip this step.
Next, in a Kitchen Aid Stand Mixer with a Paddle Attachment, mix the softened butter and Agave Nectar.
- Note: The mixture may look curdled…this is okay!
Then, add the baking powder, baking soda, and salt.
Next, add the Homemade Blueberry Filling and Sourdough Discard; mix until just combined.
Then, add the lemon juice, lemon zest, and poppy seeds; mix until just combined.
Next, add the Almond Flour. Turn the mixer off when the dough comes together and turns a purple-blue color.
Finally, place the bowl into the freezer for 30 minutes.

Combine the Softened Butter and Agave Nectar

Cream Butter and Agave — Next, in a Kitchen Aid Stand Mixer with a Paddle Attachment, cream together the softened butter and Agave until mixed. (Note: The mixture may look curdled, and that’s okay)!

Add the Baking Soda, Baking Powder, and Salt

Add Baking Soda, Baking Powder, and Salt — Then, add the baking powder, baking soda, and salt.

Add the Blueberry Filling and Sourdough Discard

Add Sourdough Discard and Blueberry Filling — Next, add the Homemade **Blueberry** Filling and Sourdough Discard.

Mix Blueberry Filling In — Mix until just combined.

Add the Lemon Juice, Lemon Zest, and Poppyseeds

Add Poppyseeds, Lemon Zest, and Lemon Juice — Next, add the lemon juice, lemon zest, and **poppy seeds**; mix until just combined.

Add the Almond Flour and Mix Until Combined

Blueberry Poppyseed Cookies — Next, add the Almond Flour. Turn the mixer off when the dough comes together and turns a purple-blue/indigo color. Finally, place the bowl into the freezer for 30 minutes.

Baking the Lemon Blueberry Cookies

First, preheat the oven to 350 degrees Fahrenheit.
Next, line a large baking sheet with parchment paper or a silicone baking pad.
Then, form small cookie balls and place them on the baking sheet about 1 inch apart.
- Note: If you like thinner cookies, take the back of a spoon and gently press down on the top of the cookie. If you like thicker cookies, then just drop the cookie ball onto the baking sheet.
Next, bake the cookies for 9-11 minutes or until the edges are lightly browned.
Finally, place the baked cookies on a cooling rack and let them cool for 10 minutes prior to serving.

Roll the Dough into Balls and Place on a Nonstick Baking Sheet

Bake the Cookies in a Preheated Oven

Raw Blueberry Poppyseed Dough — Next, bake the **cookies** for 9-11 minutes or until the edges are lightly browned.

Blueberry Poppyseed Cookies with White Chocolate — Optional: Add an extra layer of sweetness by adding two White Chocolate Chips to each of the **cookie** balls prior to baking.

Let the Cookies Cool Slightly

Baked Blueberry Poppyseed Cookies — Finally, let the baked **cookies** cool for 10 minutes prior to serving.

The Cookies are Ready!

Serving and Storing the Lemon Blueberry Cookies

Lemon Blueberry Cookies are perfect for any day of the week, Mother’s Day, Valentine’s Day, a Summer Pool Party, or any patriotic holiday!

To store these cookies, I recommend placing them in an airtight container and leaving them on the counter for up to 1 week. You can also freeze baked cookies for up to 3 months in an airtight bag such as a Ziploc bag.

In addition, these cookies can be made ahead of time! Furthermore, you can either make the dough and freeze the dough, thaw it overnight in the refrigerator, and then scoop out balls of dough the day you need to bake it. Or, you can freeze the cookie dough balls, let them thaw on a baking sheet in the refrigerator overnight, and then bake them fresh the morning of. The dough will last up to 3 months in the freezer in an airtight container.

Furthermore, if you’re looking for a homemade treat to give away around the holidays, this would also be a fantastic gift. Simply jar up the dry ingredients, jar a recipe portion of the Homemade Blueberry Filling, and a few tbsp. of Sourdough Discard. Finally, tie all of the jars in a bow, and then pass it out to family and friends. Enjoy!

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