Fresh Blueberry Lemon Cookies

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May 29

Soft, citrusy, and studded with bursts of real blueberries, these cookies are made for summery rides and snack breaks under the sun. Lightly sweet and refreshing, they’re packed with whole grains, zesty lemon, and juicy berries to brighten your energy on the trail or in the saddle.

Perfectly portable, these cookies balance quick oats and whole wheat pastry flour for sustained energy, while coconut sugar and a hint of ginger give them a subtle depth. Rolled in cane sugar for a gentle crunch, they’re tender on the inside and made to travel well in a jersey pocket or snack pouch.

These aren’t just cookies—they’re a delicious reason to keep pedaling.

Makes 12 cookies
10 min prep, 15-20 min to bake

This is the featured recipe for June’s Bake ‘N Ride Challenge. Make the recipe. Go out on a ride. Snap a photo of your Blueberry Lemon Cookie and enter to win some sweeeeeeet prizes. Go here to join the challenge.

Ingredients

1½ cups all-purpose or whole wheat pastry flour

⅓ cup quick oats

⅓ cup cane sugar

⅓ cup coconut sugar

⅛ tsp baking powder

⅛ tsp baking soda

½ tsp ground ginger (optional)

1 Tbsp lemon zest (about 1 lemon)

½ cup unsalted butter, cold (substitute cold coconut oil)

1 egg

1-2 Tbsp fresh lemon juice (for additional moisture as needed)

1 tsp vanilla or almond extract

¾ cup fresh blueberries

¼ cup cane sugar (for rolling)

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Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Whisk together flour, oats, cane sugar, coconut sugar, baking powder, ginger, and lemon zest in a large mixing bowl. Cut the butter into small ½“ cubes or shred it with a box grater and add it to the bowl.

With clean hands, a fork, or a pastry cutter, work the butter into the dry ingredients until no obvious lumps of butter remain. Stir in the egg, lemon juice, and vanilla or almond extract.

Add the blueberries to the dough and stir until the fruit is evenly distributed and just beginning to break down. Be careful not to overmix. (Use your hands if needed to carefully incorporate the blueberries.)

Scoop or roll with your hands approximately 2 Tbsp of dough. Place ¼ cup of cane sugar in a small bowl. Roll the balls of cookie dough in the sugar to coat.

Arrange the dough balls on a baking sheet, leaving about 2" between them.

Bake for 15 to 20 minutes, until the middles are set and the edges are browned.

Support Biked Goods. Help Fuel The Mission.

For every Biked Goods purchase — 10% of sales go toward the Biked Goods Cookie Jar Fund to help power affordable, equitable nutrition and cycling programs for youth, especially those most in need.

Our community of supporters can feel good knowing they are not only taking action to support their own health, but are also making a difference for young people and helping fulfill Biked Good’s vision of Fueling all walks of life for the ride of a lifetime.