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Lemon Blueberry Cookies (Vegan) Recipe

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4.6 from 100 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://yummelle.com/lemon-blueberry-cookies-vegan-recipe/