Vegan Blueberry Lemon Cookies: Easy, Soft & Gluten-Free Recipe

Craving a Burst of Sunshine in Every Bite?

Get ready to fall in love with these Vegan Blueberry Lemon Cookies! They’re not just delicious; they’re incredibly easy to make and guaranteed to impress. Imagine soft, chewy cookies bursting with sweet blueberries and zesty lemon flavor – perfect for a weekend treat or a delightful afternoon snack. Let’s bake some magic!

Why You’ll Love It

• They’re incredibly flavorful, with the perfect balance of sweet blueberries and tangy lemon.
• The texture is heavenly: soft, chewy, and melt-in-your-mouth good.
• Super easy to prepare, even for beginner bakers, with minimal steps and simple ingredients.
• These cookies are perfect for any occasion, from casual get-togethers to special celebrations.
• They’re naturally vegan, so everyone can enjoy a delicious treat! Plus they are easily customizable for your preferences.

What Makes This Recipe Unique?

What sets these vegan blueberry lemon cookies apart is the vibrant lemon zest used both in the cookie dough and sprinkled on top! This ensures a bright, fresh citrus punch in every bite. We’re also using a combination of cane sugar and maple syrup to create a perfect chewy texture without any eggs or dairy. This technique results in a slightly crisp edge and a wonderfully soft center, making them irresistibly delicious!

Ingredient List

• 1/2 cup (113g) vegan butter, softened
• 1/2 cup (100g) granulated cane sugar
• 1/4 cup (60ml) maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Zest of 1 large lemon
• 1 ½ cups (190g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (150g) fresh blueberries
• Extra lemon zest, for sprinkling

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated cane sugar, and maple syrup until light and fluffy.
3. Stir in the vanilla extract, lemon juice, and lemon zest until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
8. Sprinkle with extra lemon zest.
9. Bake for 10-12 minutes, or until the edges are lightly golden. The center may still appear slightly soft, that’s ok!
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to take your cookies to the next level? Here are some tasty ideas:

• Lemon Glaze: Mix powdered sugar with a touch of lemon juice for a simple glaze to drizzle over the cooled cookies.
• White Chocolate Drizzle: Melt vegan white chocolate and drizzle it over the cookies for added sweetness.
• Sprinkles: Add a dash of fun by sprinkling vegan sprinkles on top of the dough before baking.

Expert Tips

• Make sure your vegan butter is softened but not melted to achieve the best texture.
• Don’t overmix the dough once you add the dry ingredients, it will result in tough cookies. Mix just until everything is combined.
• Gently fold in the blueberries to avoid crushing them and turning the dough purple.
• For the chewiest results, don’t overbake the cookies. They will continue to bake as they cool on the baking sheet.
• Use fresh lemon zest, not dried, for the best and brightest flavor.

Frequently Asked Questions (FAQs)

• Can I use frozen blueberries? Yes, but do not thaw them. Frozen blueberries might slightly bleed into the batter and make it purple. Be sure to use more blueberries if they are frozen since they contain more water.
• Can I substitute the maple syrup? Yes, you can use agave syrup or other liquid sweeteners as a substitute.
• How do I store the cookies? Store the cooled cookies in an airtight container at room temperature for up to 3-4 days, or in the freezer for longer storage.
• Can I make these cookies ahead of time? Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 24 hours. Let the dough soften a bit at room temperature before baking.
• Can I add other fruit? Absolutely! Try adding raspberries or strawberries for a fun twist. Just be mindful of their water content if using frozen fruit.

Variations and Customization Options

Here are a few ways to put your own spin on these cookies:

• Add Nuts: Mix in ½ cup of chopped walnuts or almonds for added crunch.
• Lemon Poppy Seed: Add 1-2 tablespoons of poppy seeds to the batter for a classic flavor combination.
• Change the Fruit: Try substituting the blueberries with other fresh or frozen berries like raspberries, chopped strawberries, or even cranberries.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
• Spice it up: add 1/2 teaspoon of ground cardamom or cinnamon for a warm, comforting twist.

Serving Suggestions

These vegan blueberry lemon cookies are delightful on their own, but they’re also wonderful paired with a glass of plant-based milk, a cup of tea, or a scoop of vegan vanilla ice cream. They make a perfect addition to any brunch or afternoon gathering. They can also be stacked to make mini cookie sandwiches!

Conclusion

These Vegan Blueberry Lemon Cookies are not only incredibly delicious but also easy and fun to make. Their bright citrus flavor and chewy texture are sure to make them a new favorite. So go ahead, gather your ingredients, and bake a batch of these sunshine-filled cookies! Don’t forget to share your baking photos and subscribe for more yummy vegan recipes!