Bright, zesty, and bursting with fresh blueberries, these lemon blueberry cookies are completely vegan, but you’d never know it. With a soft-baked texture and a fresh citrus kick, they offer the perfect balance of tangy and sweet. Whether you’re a seasoned plant-based baker or just exploring dairy-free options, this recipe is designed for both ease and flavor. It’s a cookie that brings summer to your kitchen, any time of the year.
Ingredients List
For the dough
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp sea salt
- ½ cup vegan butter (softened)
- ¾ cup granulated sugar (organic, if preferred)
- 2 tbsp lemon zest (from 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 3 tbsp unsweetened plant-based milk (almond, oat, or soy)
For the blueberries
- ¾ cup fresh blueberries (washed and dried)
- 1 tsp cornstarch (to prevent bleeding)
Optional glaze
- ½ cup powdered sugar
- 1 tbsp lemon juice
Step-by-Step Instructions
Step 1: Prep the blueberries
Pat the blueberries completely dry and gently toss them in cornstarch. Set aside. This helps prevent color bleeding and keeps the dough clean.
Step 2: Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream the butter and sugar
In a large bowl, cream the softened vegan butter with the sugar until light and fluffy using a handheld mixer or stand mixer.
Step 4: Add wet ingredients
Mix in the lemon zest, lemon juice, vanilla extract, and plant-based milk until fully incorporated.
Step 5: Combine
Gradually add the dry ingredients to the wet, mixing just until a soft dough forms. Fold in the coated blueberries gently using a spatula. Be careful not to overmix.
Step 6: Chill the dough
Cover and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape and enhances flavor.
Step 7: Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough and place them 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
Step 8: Cool and glaze (optional)
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. If using the glaze, whisk powdered sugar with lemon juice and drizzle over cooled cookies.
Cook Time
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: ~55 minutes
Servings
Makes 16–18 cookies
Nutritional Information (approx. per serving)
- Calories: 130
- Fat: 5g
- Carbohydrates: 20g
- Sugar: 11g
- Protein: 1g
- Fiber: 1g
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 7 days. To freeze, layer cookies between parchment and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Suggestions
- Add chopped nuts (like macadamia or almonds) for a crunchy contrast.
- Use frozen blueberries in the off-season, but do not thaw before adding to the dough.
- For a bakery-style look, press a few extra blueberries on top of each dough ball before baking.
- If you prefer a chewier cookie, reduce baking time by 1 minute.
Seasonal Relevance
These cookies shine in the spring and summer when fresh blueberries and lemons are at their peak. Their bright flavor profile makes them ideal for picnics, garden parties, and brunch spreads. However, with frozen berries, they transition beautifully into winter treats that brighten up darker months.
Conclusion
This lemon blueberry cookies vegan recipe is a testament to how plant-based baking doesn’t require compromise. The cookies are soft, vibrant, and loaded with flavor,perfect for those avoiding dairy or eggs without sacrificing taste or texture. Whether you’re baking for a crowd or just treating yourself, this recipe delivers elegance in every bite.
Lemon Blueberry Cookies Vegan Recipe
16
servings15
minutes10
minutes130
kcalSoft, chewy, and bursting with citrus and berries, these lemon blueberry cookies are 100% vegan and packed with fresh flavor. A perfect treat for summer days or anytime you crave a bright, fruity dessert.
Ingredients
1 ¾ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp sea salt
½ cup vegan butter, softened
¾ cup granulated sugar
2 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
3 tbsp unsweetened plant-based milk
¾ cup fresh blueberries
1 tsp cornstarch
Optional Glaze
½ cup powdered sugar
1 tbsp lemon juice
Directions
- Toss blueberries in cornstarch and set aside.
- Whisk flour, baking soda, baking powder, and salt in a bowl.
- In another bowl, cream vegan butter and sugar until light and fluffy.
- Add lemon zest, juice, vanilla, and plant milk to the creamed mixture.
- Gradually add the dry ingredients, mixing to form dough.
- Gently fold in blueberries.
- Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking tray.
- Scoop dough onto tray and bake for 10–12 minutes.
- Cool cookies and drizzle with glaze if desired.
Recipe Video
Notes
- For extra blueberry bursts, press a few berries on top before baking.
- You may use frozen blueberries, but don’t thaw them first.
- Cookies can be stored at room temperature for 3 days or frozen for up to 2 months.
FAQs
Can I substitute gluten-free flour in this recipe?
Yes, you can use a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for structure.
Can I make these cookies oil-free?
You can try using mashed banana or unsweetened applesauce in place of vegan butter, but note the texture will be softer and more cake-like.
How do I keep my cookies from spreading too much?
Make sure the dough is properly chilled and avoid overmixing. If your butter was too soft, a longer chill time helps.
