These vegan lemon blueberry cookies are the perfect easy recipe for Spring! They’re a healthier cookie that are made in just one bowl and ready to eat in 20 minutes.
Spring has sprung so get ready for tons of delicious lemon and blueberry desserts! These vegan lemon cookies have been on my list for a while and I can’t wait for you you to try them!
With fresh juicy blueberries, a sweet and tangy lemon sugar cookie base and finished off with a two ingredient lemon glaze. This healthier recipe is ready to devour in just about 20 minutes and are so easy to whip up!
They’re kind of like a cross between a shortbread cookie (but with no butter) and a sugar cookie, but have a really chewy base that’s almost cake like. They’re made with almond flour and gluten free all purpose flour, but have plenty of substitutions to make them work with what you have!
We’ll be using lemon juice, lemon zest AND lemon extract to really get a strong lemon flavor. If you don’t have lemon extract, you can safely just sub for extra lemon zest with no problem. Plus, the lemon glaze really seals the deal flavor wise so you won”t be missing out. Try my lemon muffins next!
Preheat the oven to 350 degrees Fahrenheit.
Whisk together all wet ingredients in a mixing bowl. Fold in the dry ingredients, making sure to spoon and level the flours.
When a dough has formed, fold in the blueberries. Try not to much them too much, I do like to mash a few because it gives the cookies a slightly marbley look which is pretty!
Use a medium cookie scoop and scoop into balls. Place on a baking sheet lined with parchment paper. Flatten the tops with your fingertips, they won’t spread much while making.
Bake one cookie sheet at a time for 11-15 minutes. I usually do 13-14. These don’t crisp up as much as a typical cookie, but the bottoms should be golden brown when you take them out of the oven.
Whisk together the ingredients for the glaze, then drizzle on top when the cookies have cooled. Enjoy!
How to properly store cookies
They do best in a container with the lid ajar. Because of the fresh ingredients (mostly the apple sauce and blueberries) they can get a bit too soft if left completely covered. Be sure to let them cool completely before storing.
These vegan lemon cookies will keep for about 3 days. You can keep them in the fridge for a few extra days!
Frequently asked questions
What can I use instead of almond flour? I use almond flour in a lot of my vegan and gluten free baked goods because it helps keep them light/fluffy without the need for eggs. If you want to make Your best bet would be oat flour, which you can sub 1:1.
Can I use all maple syrup? This recipe calls for both maple syrup and a granulated sugar of choice. I don’t recommend using all maple syrup because the dough will end up being a bit too wet.
You can use any granulated sugar you like (I used white) but keep in mind the color may be different than what’s pictured. To make these refined sugar free, use coconut sugar.
Can I add poppy seeds? Definitely! I also have a lemon poppy seed cookie recipe, but they have eggs, so feel free to add about 1 tablespoon of poppy seeds to the dough for this recipe.
Other lemon desserts to try!
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Vegan Lemon Blueberry Cookies
by: claire cary
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together all wet ingredients in a mixing bowl.
- Fold in the dry ingredients, making sure to spoon and level the flours.
- When a dough has formed, fold in the blueberries. Try not to mash them too much, I do like to mash a few because it gives the cookies a slightly marbley look which is pretty!
- Use a medium cookie scoop (2 tablespoons) and scoop into balls. Place on a baking sheet lined with parchment paper.
- Bake one cookie sheet at a time for 12-16 minutes. I usually do 14-15, but all ovens are different. These don't crisp up as much as a typical cookie, but the bottoms/edges should be golden brown when you take them out of the oven.
- Whisk together the ingredients for the glaze, then drizzle on top when the cookies have cooled. Enjoy!