Vegan Lemon Blueberry Cookies
by: claire cary
These vegan lemon blueberry cookies are the perfect easy recipe for Spring! They're a healthier cookie that are made in just one bowl, gluten free and ready to eat in 20 minutes.
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12
Ingredients
Wet
- ⅓ cup melted refined coconut oil measure when melted
- ¼ cup apple sauce
- ¼ cup maple syrup
- 6 tablespoons granulated sugar 6 tbsp = 1/4 cup + 2 tbsp
- 1 tablespoon lemon juice
- 1-2 tablespoons lemon zest
- 1 teaspoon lemon extract
Dry
- 1 ½ cups blanched almond flour
- 1 ¼ cups gluten free all purpose flour can use regular if not GF
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- 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!
Notes
I don't recommend frozen blueberries here because they will lead to somewhat mushy cookies that will be doughy in the center.
You can sub the coconut oil for melted butter (vegan or regular) for a richer flavor.
I don't recommend leaving off the lemon glaze as this really rounds out the flavors!
If you don't have lemon extract, you can add extra lemon zest instead.
Serving: 1cookie / Calories: 168kcal / Carbohydrates: 19g / Protein: 3g / Fat: 10g / Saturated Fat: 4g / Fiber: 2g / Sugar: 10g
