There’s something truly magical about the combination of zesty lemon and sweet blueberries, especially when baked into a soft, chewy cookie that’s completely vegan! This Lemon Blueberry Cookies (Vegan) Recipe brings together fresh flavors with a tender crumb, making it a delightful treat for anyone craving a sunny burst of fruitiness wrapped in a cookie. Whether you’re a seasoned baker or new to vegan treats, this recipe is as approachable as it is delicious.
Why You’ll Love This Recipe
- Burst of Fresh Flavors: The bright lemon zest and juicy blueberries create a refreshing, irresistible flavor combo.
- Perfect Texture: These cookies strike a lovely balance between soft and chewy with just the right amount of crumb.
- Totally Vegan: Made with thoughtful plant-based ingredients for a guilt-free sweet treat everyone can enjoy.
- Simple Ingredients: No weird substitutes here—just wholesome pantry staples that you likely already have.
Ingredients You’ll Need
This recipe uses a handful of straightforward but essential ingredients that all bring their own magic to the cookies. From the all-purpose flour providing structure, to the tangy freshness of lemon zest and juicy bursts of blueberry, each element works together for a perfectly balanced bite.
- All-purpose flour: The backbone of your cookie, it creates that classic tender texture we all love.
- Baking soda and baking powder: These leavening agents help your cookies rise just enough for softness without spreading too thin.
- Vegan butter (block): Make sure it’s at room temperature to whip up nice and fluffy for a perfect cookie base.
- Granulated sugar: Sweetens the dough and with lemon zest rubbed in, infuses subtle citrusy aroma throughout.
- Lemon zest and lemon juice: The stars of the show that provide brightness and that signature zing you crave.
- Vegan yogurt: Adds moisture and richness, helping give these cookies a soft texture.
- Vanilla and almond extract: Optional, but highly recommended for warm, complementary flavor notes.
- Fresh blueberries: Handle gently and add last to avoid bursting, so you get those lovely juicy pops.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Lemon Blueberry Cookies (Vegan) Recipe is how versatile it is. Feel free to tweak it based on what you have, your dietary needs, or flavor preferences. Customizing these cookies is a fun way to keep things fresh while still delivering on that deliciousness.
- Swap the Fruit: Use frozen blueberries (just thaw and drain well) or mix in raspberries or chopped strawberries for a berry medley twist.
- Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend to accommodate gluten sensitivities while keeping texture intact.
- Nut-Free Version: Omit almond extract or replace with an extra half teaspoon of vanilla extract to avoid any nut allergens.
- Add a Crunch: Fold in chopped walnuts or pecans for a lovely nutty texture contrast.
How to Make Lemon Blueberry Cookies (Vegan) Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 175°C (350°F) and lining two baking trays with parchment paper—it’ll save you a lot of sticky cleanup! In a bowl, whisk together your all-purpose flour, baking soda, baking powder, and a pinch of sea salt. This ensures all those dry ingredients are evenly combined, which is key to a consistent dough.
Step 2: Infuse Sugar with Lemon Zest and Whip the Butter
In a large bowl, add your granulated sugar and freshly grated lemon zest. Use your fingertips to gently rub the zest into the sugar—this little trick releases the oils and infuses the sugar with that bright lemony fragrance. Then add the room temperature vegan butter and whisk with an electric mixer for 2-3 minutes until the mixture looks light and fluffy, giving your cookies a beautiful texture.
Step 3: Add Wet Ingredients and Combine
Next, add the vegan yogurt, fresh lemon juice, vanilla extract, and optional almond extract to the creamed mixture. Whisk these together until everything is smoothly combined to create a luscious, tangy base for your cookie dough.
Step 4: Incorporate Dry Ingredients and Blueberries
Now, fold in the dry ingredients just halfway so there are still visible lumps of flour. At this point, gently fold in the fresh blueberries. Mixing too vigorously or too soon can crush the berries, which we want to avoid to keep those beautiful bursts intact. Continue folding until the dough is lump-free but still tender.
Step 5: Shape and Bake Your Cookies
Divide your dough into approximately 60g balls and place them on the prepared trays, leaving at least 2 inches between each cookie to allow for even baking. Bake for 10 minutes, then pull them out to carefully round the edges using a large cookie cutter—this little step gives you elegantly shaped cookies that look as pretty as they taste. Pop them back in the oven for another 2-4 minutes until the edges are lightly golden.
Step 6: Cool and Enjoy
Let the cookies cool on the tray for about 5 minutes, then transfer them on the parchment paper to a cooling rack. Be patient and let them come to room temperature before serving—this is when the flavors really come alive, and the texture softens to perfection.
Pro Tips for Making Lemon Blueberry Cookies (Vegan) Recipe
- Gentle Folding: When adding blueberries, fold delicately to keep them from bursting and coloring your dough blue.
- Room Temperature Butter: Using butter at the right temperature helps achieve that light, airy texture essential to these cookies.
- Shape After Partial Bake: Rounding the cookies after the first bake helps maintain their beautiful round shape and prevents excessive spreading.
- Cooling Patience: Allow cookies to cool fully on a rack before eating; this sets the texture and makes them easier to handle.
How to Serve Lemon Blueberry Cookies (Vegan) Recipe
Garnishes
Add a light dusting of powdered sugar or a thin drizzle of vegan lemon glaze to elevate the presentation and add an extra hit of sweetness. Fresh lemon zest sprinkled on top just before serving can also brighten the experience visually and flavor-wise.
Side Dishes
Pair these cookies with a refreshing cup of herbal tea for an afternoon pick-me-up or a chilled glass of almond milk to balance the zesty burst of lemon. For an indulgent brunch spread, they go wonderfully alongside vegan yogurt parfaits topped with granola and fresh fruit.
Creative Ways to Present
Serve these cookies stacked alongside a small bowl of blueberry compote or vegan whipped cream for dipping. You could also sandwich two cookies together with lemon-infused vegan buttercream for a show-stopping treat sure to impress guests or sweeten a celebration.
Make Ahead and Storage
Storing Leftovers
Store your Lemon Blueberry Cookies (Vegan) Recipe leftovers in an airtight container at room temperature for up to three days. Keep a sheet of parchment between layers to avoid sticking and maintain freshness and texture.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They’ll keep well for up to 3 months and thaw beautifully when ready to enjoy.
Reheating
To refresh the cookies after storage or freezing, pop them in a preheated oven at 160°C (320°F) for 5 minutes or until warmed through. This brings back their soft texture and elevates those lively lemon and blueberry flavors.
FAQs
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Can I use frozen blueberries in this Lemon Blueberry Cookies (Vegan) Recipe?
Absolutely! Just make sure to thaw and gently pat them dry before folding them into the dough to reduce excess moisture and prevent your cookies from becoming soggy.
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What if I don’t have vegan butter on hand?
You can substitute with coconut oil, but keep in mind it may slightly change the flavor and texture. Make sure it’s solid (not liquid) for best results, and experiment with a smaller batch first if you want to test the swap.
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Is there a way to make these cookies gluten-free?
Yes! Use a high-quality, gluten-free all-purpose flour blend that measures cup-for-cup the same as regular flour. This will keep the texture close to the original while making the cookies safe for gluten-sensitive eaters.
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How do I prevent the blueberries from staining the dough?
The key is to fold in the blueberries gently and only after the flour mixture is halfway incorporated. Handle them with care and avoid overmixing to keep the dough from turning purple.
Final Thoughts
Trying this Lemon Blueberry Cookies (Vegan) Recipe is like inviting a little bit of sunshine into your kitchen. The balance of tart lemon, sweet blueberries, and the soft, vegan-friendly crumb is just the kind of treat that’s perfect for sharing or keeping all to yourself (I won’t tell!). I warmly encourage you to bake a batch, savor each cookie, and maybe even experiment with your own tasty twists.
PrintLemon Blueberry Cookies (Vegan) Recipe
Delight in these vibrant Vegan Lemon Blueberry Cookies, bursting with fresh citrus zest and juicy blueberries. Perfectly soft and subtly sweet, these cookies combine a hint of lemon with sweet vegan butter and fresh blueberries, baked to a tender, golden finish. Ideal for a light, refreshing treat that’s entirely plant-based.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 27-29 minutes
- Yield: 11 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 188 g (1 1/2 cups) all-purpose flour (plain flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
Wet Ingredients
- 130 g (4.5 oz) vegan butter (from a block), room temperature
- 200 g (1 cup) granulated sugar (organic recommended if in the US)
- 2 tablespoons lemon zest, freshly grated
- 40 g (2 tbsp) Greek-style yogurt or skyr, or regular unsweetened soy or coconut yogurt
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Fruit
- 110 g (3/4 cup) fresh blueberries, washed and dried
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 175°C (350°F). Line two baking trays with parchment paper. In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt, then set aside.
- Flavor the Sugar: In a large separate mixing bowl, add the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and well combined.
- Combine Wet Ingredients: Add the room temperature vegan butter to the sugar mixture. Using an electric whisk or stand mixer, whisk for 2-3 minutes until the mixture becomes light and airy. Add the vegan yogurt, freshly squeezed lemon juice, vanilla extract, and almond extract (if using). Whisk again until thoroughly combined.
- Add Dry Ingredients and Blueberries: Gradually add the dry flour mixture to the wet ingredients. Using a spatula, fold the ingredients together, initially roughly mixing while there are still visible lumps of flour. Halfway through mixing, gently fold in the fresh blueberries. Continue mixing until no clumps of flour remain and the dough is uniform.
- Shape the Cookies: Portion the dough into approximately 60-gram balls, about 11 in total. Place them onto the prepared baking sheets, ensuring at least 2 inches of space between each cookie.
- Bake and Shape: Bake the cookies for 10 minutes at 175°C (350°F). Remove from the oven and use a large cookie cutter to round off the edges, creating a neat, circular shape. This step prevents them from spreading too flat.
- Finish Baking: Return the shaped cookies to the oven and bake for an additional 2-4 minutes until they turn lightly golden around the edges.
- Cool the Cookies: Allow the cookies to cool on the baking trays for about 5 minutes. Then carefully slide the parchment paper with the cookies onto a cooling rack. Let them cool completely for 15-20 minutes until they reach room temperature before serving.
- Storage: Store the cookies at room temperature for up to 3 days to maintain freshness and flavor.
Notes
- Using organic sugar enhances the flavor and aligns with vegan preferences.
- Substituting vegan yogurt with different plant-based yogurts may alter texture slightly but is acceptable.
- The shaping step after initial baking helps maintain the ideal cookie shape and prevents excessive spreading.
- Be gentle when folding in blueberries to avoid bursting them and discoloring the dough.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
