Traditional recipes

Blueberry Lemon Chia Cookies

Blueberry Lemon Chia Cookies

Bright and soft, these are like eating a blueberry pie rolled into a pretty glazed cookie. A perfectly unconventional surprise for Christmas cookie plates that’s as easy as can be!MORE+LESS-

Created December 8, 2014

Make with

Pillsbury Cookie Dough

1

package Pillsbury™ refrigerated sugar cookie dough

2

lemons, zested and squeezed

1-1/2 cups frozen blueberries or frozen wild blueberries

1/8

teaspoon Betty Crocker™ yellow gel food color

1

tablespoon lemon rind or candied lemon rind for garnish (optional)

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  • 1

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

  • 2

    In a large bowl, knead together cookie dough, flour, 3 tablespoons of chia seeds, and lemon zest until well combined. Gently fold frozen blueberries into the dough. Do not overmix.

  • 3

    Drop dough by rounded teaspoons onto baking sheets covered with parchment. Bake in preheated oven for 9-12 minutes, or just until the cookies begin to set and the bottom of the cookies are a very light golden color. Remove and cool completely.

  • 4

    In a small bowl, mix together lemon juice, powdered sugar, and food coloring. Add just enough water (if needed) to make the glaze slightly thicker than syrup. Drizzle icing over cookies. Sprinkle with chia seeds and garnish with slices of lemon rind, if desired.

No nutrition information available for this recipe


Chia Lemon Blueberry Cookies

A respite. A bubble. A piece of the world untouched by the world. I often go back to Grandma’s house and the town of Coquille when I close my eyes.

I walk through Grandma’s woods, my feet crunching sticks my kid-self tied together with yarn. The creek is only steps away–heard but not seen through the trees. God knows how my 62-year-old grandmother built the stepping bridge across the ice-cold water.

I trudge through the deep sand at the park. My brother and I fly around and around on the old-school merry-go-round, begging Dad to fling us in circles just one more time. The rickety teeter-totter that swayed a little to the left if you launched too quickly from the ground. Two dinosaurs of the playground era–no longer found in lawsuit-happy America.

I boo along with the crowd at the Sawdust Theater, because the bad guy has just come on stage, twirling his mustache and threatening the heroine. We awwww and cheer and laugh and clap and throw popcorn and I wish a melodrama audience could follow me every day.

I try not to cry as I kill the car again while trying to find first gear in Grandma’s non-automatic tank. A truck rolls up behind me, trying to be patient as the obviously-new-driver rolls backwards a little down the hill. Dad encourages me from the passenger seat. “It’s fine. Take your time. He can turn around if he’s in such a hurry. Take a deep breath. Feel for the catch.”

I watch the hummingbirds flit faster-than-the-eye along the side of Grandma’s house and admire the flowers that love my Grandma. I breathe deep–the Oregon air, heavy with rain–my favorite smell in the world. It still doesn’t mask the smell of her garden. She had a greener thumb than the rest of us put together.

I grasp the little green basket gently, plucking only the largest, most blue berries. Like Grandma taught me. Little brother and I walk along each ledge of her tiered backyard, trying so hard not to eat too many. The less we eat, the sooner our baskets are full. The faster our baskets are full, the sooner we get blueberry cobbler or muffins or cookies. We sit at Grandma’s table, swinging our feet off dining chairs, our mouths stained purple, and knowing that everything in the world can be made right by eating blueberries.

Lemon Blueberry Cookies with Chia Seeds

Lemon sugar cookies were one of my Grandpa’s favorites. I’ve stuffed them full of blueberries because blueberries make me happy. And chia seeds are good for you, or so I am told. So these cookies are good for you, right? Infallible logic.

These lemon blueberry cookies are somewhere in between shortbread cookies and sugar cookies. Very light, very buttery (that seems like a contradiction, but it isn’t), and delightfully pretty to look at! They also do fantastically well at staying buttery and moist, even if you have to leave them out for a while, so they are great for parties. (I credit the lemon glaze.)


Step 1

In a large bowl combine the flour, desiccated coconut, baking powder, chia seeds, bicarbonate of soda and salt. Give them a good stir

Step 2

In a separate bowl combine the melted coconut oil, milk, sugar, half the blueberries and juice and zest of one lemon and give them a good mix until thick and glossy

Step 3

Now prepare your loaf tin and preheat the Ninja Foodi MAX Health Grill & Air Fryer. Grease the loaf tin with the remnants of oil and line with a long strip of parchment down the middle to help ease it out smoothly. Set your Ninja to 160 degrees and ‘bake’ for 40 minutes whilst you allow to preheat

Step 4

Add the wet mix to the dry mix and stir until everything is well combined, taking care not to overmix

Step 5

Pour into the loaf tin and smooth over with the back of a spoon. Once your Ninja Foodi is ready, place the loaf tin in the centre and leave to cook

Step 6

Once cooked, allow to cool before making the icing. Add a little lemon juice and milk at a time to the icing sugar until you get the desired consistency

Step 7

You can drizzle freely using a spoon, or for more control, empty into a piping bag and snip a tiny hole at the end and guide it for a neater finish. Top with remaining blueberries and lemon zest


Blueberry Lemon Chia Cookies - Recipes

These donuts are proof that if you own a donut pan, you will inexplicably start craving donuts. On the reg.

I never liked donuts. No, really. When BL and I lived in our old place, sans a laundry room, we turned Sundays into laundry day. Which, I think sounds much more nostalgic than it really was. Besides getting to spend quality time with my sweetie sorting and folding, we would always head to the donut shop next door to wait, chat and sip coffee.

However, I honestly don’t think that in the year-and-a-half of weekly visits we ever ate a donut. Coffee was enough and neither one of us craved the idea of a pastry.

So, since purchasing my donut pan last fall why have I discovered a weakness for donuts? Why do I now love the idea of a lazy laundry-free Sunday morning with coffee and donuts? So naturally, I’m giving in to the craving and going for it. After making my Pumpkin Donuts with Pecan Frosting (which BL said was one of the best pastries I’ve ever made), I wanted to follow up with a more seasonally appropriate flavor.

Blueberries and Lemon! Sweet, tart, and the perfect base for a cake-like donut. I knew that I wanted to make a vegan donut so that everyone could appreciate them, but I wasn’t sure where to start. Then I remembered the chia-donuts from the Oh She Glows cookbook and knew that would be the perfect base.

The beauty of using chia seeds is that besides the extra boost of Omega-3 fatty acids, they give the donut a bit of crunch. These remind me of a cross between a muffin and a donut. Slightly tender, a little chewy, but with enough bite that you know these are definitely donut material. If you like cake donuts, you are going to love these.

To get the blueberry flavor in every bite, you will pulse the berries together with almond milk and vanilla in a food processor or blender. If you over process it, it’s OK, but your donuts will be more blue than specks of blue. Feel free to use frozen berries here, just make sure they are thawed and drained first.

To finish it off, I made a simple glaze of powdered sugar and lemon juice to drizzle on top. Sure, that adds a little more sugar to an otherwise healthy donut but honestly, I can’t imagine these donuts without it! It seeps into the donut so that every bite is a little bit cakey, a little bit gooey.

These are so addicting, I’ve managed to polish off three while I was photographing. Yup, the girl who never ate donuts in the past decade is now having three in one morning. If anyone needs a donut pan, I know where you can find one.

Going…

Going…

Gone.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!


Bliss Tips:

  • Creaming the lemon zest in with the butter and sugar, helps it incorporate more evenly into the dough, flavoring it right at the start. This is my preferred method of adding in zest to a baked good
  • Cookie dough can be chilled up to 48 hours in advance
  • I prefer to make these cookies on the smaller size. If you’d like slightly larger cookies, use a medium cookie scoop and add an extra minute or two to the cook time (watch to see exactly how long you may need)
  • Freeze dried blueberries are required and shouldn’t be substituted with regular dried blueberries. You can find freeze dried blueberries at most groceries stores or on Amazon

These cookies are soft and chewy and bring so much fruity flavor to the table, perfect for springtime, even if your springtime means temperatures in the 80s.

I’ll just be sitting here in SoFlo, A/C cranked, with a plate full of these lemon blueberry sugar cookies.