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This is an overhead vertical image of a gold cooling rack with cookies on it. The cookies are studded with blueberries and have a lemon curd pool in the middle. The cooling rack is in a light grey surface. Recipe
GF Gluten-Free VG Vegetarian

Blueberry Studded Lemon Curd Cookies with Almond Flour

Blueberry lemon cookies are studded with dried blueberries with a mouthwatering middle of lemon curd for sweet, tangy flavor in each bite.

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Prep: 30 minCook: 10 minTotal: 40 minutes
Servings: 12 - 16 cookies 1x

Ingredients

Cookie Ingredients

  • 1/3 cup coconut oil, melted but cool
  • 1/3 cup honey
  • 1 egg
  • 1 lemon, zested and juice
  • 2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried wild blueberries

Curd Ingredients

  • 4 tablespoons unsalted butter, softened
  • 1/2 cup agave nectar, honey or maple syrup
  • 4 egg yolks
  • 2 eggs
  • 1 teaspoon lemon zest
  • 1/3 cup lemon juice

Instructions

  1. To start, make the curd by whisking the butter and agave together. Add the eggs, egg yolks, lemon zest and juice. Whisk until smooth. Cook in a pot over medium low heat until thickened, roughly 5-7 minutes. (It should coat the back of a spoon!)
  2. Add the curd to a bowl, cover with plastic wrap touching the surface and chill while you make the cookies – I find chilling in the freezer in a shallow bowl works best!
  3. In a medium bowl, whisk together the almond flour, tapioca flour, salt and baking powder. Set aside.
  4. In a large bowl, whisk together wet ingredients – coconut oil, honey, egg, lemon juice and zest. 
  5. Add the dry ingredients to the wet ingredients and mix! Add the blueberries and mix again.
  6. Refrigerate the dough for 30 minutes while waiting for the curd to finish cooling.
  7. When ready to bake, preheat the oven to 350 and line a baking sheet with parchment paper.
  8. Scoop 1-2 tablespoon balls of cookie dough onto the baking sheet. Roll into balls and press into a flat cookie shape with a dimple in the middle to hold the curd.
  9. Add 1 heaping teaspoon of the cooled curd into the center of each cookie.
  10. Bake for 9-11 minutes or until the curd just appears set and the cookies are the tiniest bit golden.
  11. Cool on the pan for 5 minutes before transferring to a cooling rack to cool the rest of the way.
  12. Enjoy and store leftovers in the fridge!

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 474
  • Sugar: 6.4g
  • Sodium: 1039mg
  • Fat: 43.3g
  • Saturated Fat: 23.3.g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1.2g
  • Protein: 8.5g
  • Cholesterol: 524mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/blueberry-lemon-curd-cookies/