Zesty Vegan Lemon Blueberry Cookies

Craving a fresh, light treat that’s bursting with flavor? These Vegan Lemon Blueberry Cookies are the perfect choice! With a balance of tangy lemon and sweet, juicy blueberries, these cookies are soft, chewy, and full of vibrant flavors. Whether you’re vegan or simply love delicious cookies, these little bites of sunshine will brighten your day.

Why These Vegan Lemon Blueberry Cookies Are a Must-Make:

Bright & Tangy Flavor: Freshly squeezed lemon juice and zest provide a burst of citrusy goodness, while the blueberries add sweetness and juiciness.
Perfect Texture: The cookies are crispy on the edges with a soft and chewy interior, offering the best of both worlds in every bite.
Vegan-Friendly: These cookies are made without eggs or dairy, but you won’t miss them. They’re full of flavor and totally plant-based!
Easy & Quick: With simple ingredients and minimal prep time, these cookies come together in no time. Perfect for a last-minute treat!

Ingredients You’ll Need

For the Vegan Lemon Blueberry Cookies:

1 cup coconut oil (solidified, or any plant-based butter)
¾ cup granulated sugar (or coconut sugar)
1 tablespoon ground flaxseeds (for the flax egg)
2.5 tablespoons water (for the flax egg)
2 cups all-purpose flour (250g)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Zest of 2 lemons (freshly grated)
Juice of 1 lemon (freshly squeezed)
1 teaspoon vanilla extract
1 ½ cups fresh blueberries (washed and dried)

Ingredient Tips:

Coconut Oil: Solid coconut oil works best for these cookies. If you prefer a neutral flavor, use refined coconut oil.
Flax Egg: The flax egg is a great egg substitute for vegan baking. Simply mix 1 tablespoon ground flaxseeds with 2.5 tablespoons water and let it sit for 5 minutes to thicken.
Lemon Zest: Fresh lemon zest is key for that punch of citrus flavor. Make sure to zest the lemons before juicing them!
Blueberries: Fresh blueberries are ideal for this recipe. If you use frozen blueberries, make sure to pat them dry to avoid excess moisture in the dough.

How to Make Vegan Lemon Blueberry Cookies:

Step 1: Prepare the Flax Egg

In a small bowl, whisk together 1 tablespoon ground flaxseeds and 2.5 tablespoons water. Let it sit for about 5 minutes until it thickens into a gel-like consistency. This will replace the egg in the recipe.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, cream together coconut oil and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Add the flax egg, lemon zest, lemon juice, and vanilla extract, and mix until smooth and well-combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add this mixture to the wet ingredients and stir until a dough forms.

Step 4: Fold in Blueberries

Gently fold in the fresh blueberries. Be careful not to break the berries; you want them intact to get those juicy pops in every bite.

Step 5: Shape the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out about 2 tablespoons of dough for each cookie and roll them into balls. Place them on the baking sheet, leaving about 2 inches between each cookie. Gently flatten each ball with your fingers or the back of a spoon.

Step 6: Bake the Cookies

Bake for 10-12 minutes, or until the edges are golden brown and the cookies have slightly firmed up in the center.
Once done, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage & Tips:

Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and fresh for several days.
Freezing Dough: Freeze the dough in cookie-sized balls and bake them fresh whenever you want! Simply freeze the dough for about 30 minutes on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
Blueberries: Fresh blueberries work best in this recipe. If you use frozen blueberries, make sure to dry them thoroughly before folding them into the dough.

FAQs:

Can I use another fruit instead of blueberries?

Yes! You can substitute raspberries, blackberries, or even chopped strawberries for blueberries. The flavor will change slightly, but it will still be delicious!

How do I make these cookies gluten-free?

You can use a 1:1 gluten-free flour blend to make these cookies gluten-free. Just make sure the other ingredients, like the baking soda and baking powder, are also gluten-free.

Can I add other flavorings to these cookies?

Absolutely! For extra flavor, try adding a pinch of ground ginger or cinnamon to the dough. You could also mix in some chopped nuts like almonds or walnuts for added crunch.

Can I make these cookies without coconut oil?

Yes! You can replace the coconut oil with vegan butter or olive oil. The texture will be slightly different, but they’ll still be delicious!

Recipe Summary:

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Servings: About 18 cookies

Nutrition (per cookie, approximate):

Calories: 140 kcal
Carbohydrates: 21g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Sodium: 75mg
Fiber: 1g
Sugar: 12g