Description
These Vegan Lemon Blueberry Cookies offer a delightful combination of zesty lemon and fresh blueberries in a soft, fluffy cookie. Perfectly balanced with a hint of vanilla and almond extract, these dairy-free treats are light, flavorful, and ideal for a refreshing snack or dessert. The cookies have a tender crumb, slightly golden edges, and a beautiful round shape achieved by a unique baking technique. Easy to prepare and made with wholesome ingredients, they are perfect for vegan and dairy-free diets.
Ingredients
Scale
Dry Ingredients
- 188 g all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients and Flavorings
- 130 g vegan butter (from a block), room temperature
- 200 g granulated sugar (use organic if in the US)
- 2 tablespoons lemon zest (freshly grated)
- 40 g Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon lemon juice (freshly squeezed)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Fruit
- 110 g fresh blueberries (washed and dried)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt, and set aside.
- Flavor the Sugar: Add the granulated sugar and lemon zest to a separate large mixing bowl. Use your fingertips to rub the zest into the sugar to release the citrus oils and fragrance.
- Cream Butter and Sugar: Add the vegan butter to the sugar mixture and use an electric whisk or stand mixer to whisk for 2-3 minutes until light and airy. Then, add the yogurt, lemon juice, vanilla extract, and almond extract (if using), and whisk again until fully combined.
- Mix Dry Ingredients and Blueberries: Add the dry ingredients to the wet mixture. Use a spatula to gently bring the mixture together until it is about half mixed, with visible lumps of flour remaining. At this point, fold in the fresh blueberries carefully to avoid crushing. Continue mixing until there are no visible clumps of flour.
- Shape the Dough: Divide the dough into approximately 60g balls, which will yield 11 cookies. Place the dough balls spaced at least 2 inches apart on the prepared baking sheets.
- Bake and Shape: Bake the cookies for 10 minutes, then remove from the oven. Using a large cookie cutter, gently round off the edges of each cookie to create a neat circular shape. Return the cookies to the oven and bake for an additional 2-4 minutes, until the edges are lightly golden. Let the cookies cool on the sheets for about 5 minutes.
- Cool Completely: Carefully transfer the parchment paper with the cookies onto a cooling rack. Allow the cookies to cool for another 15-20 minutes until they reach room temperature before serving.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. Due to the fresh blueberries, they will keep well for up to a week if refrigerated.
Notes
- Using freshly grated lemon zest is key for a bright lemon flavor.
- Handle blueberries gently to prevent them from bursting and coloring the dough too much.
- Almond extract is optional but adds a lovely complementary flavor to lemon and blueberry.
- Rounding off the cookies after initial baking helps achieve a professional, uniform look.
- Store in airtight containers to maintain freshness and prevent sogginess.
- These cookies are best enjoyed at room temperature.
