Indulge in a tangy and sweet treat with these Vegan Lemon Blueberry Cookies, a perfect blend of zesty lemon and juicy blueberries in a soft, delicious cookie.
Ingredients:
- 1 ½ cups (188g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- ½ cup + 1½ tsp (130g) vegan butter, room temperature
- 1 cup (200g) granulated sugar (organic if in the US)
- 2 tbsp freshly grated lemon zest
- 2 tbsp (40g) vegan Greek-style yogurt or plain unsweetened soy or coconut yogurt
- 1 tsp freshly squeezed lemon juice
- ½ tsp vanilla extract
- ½ tsp almond extract (optional)
- ¾ cup (110g) fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- Rub the lemon zest into the sugar in a separate large bowl until fragrant.
- Add vegan butter to the lemon sugar and whisk until light and fluffy. Incorporate the vegan yogurt, lemon juice, vanilla, and almond extract.
- Gradually mix in the dry ingredients until half combined, then fold in the blueberries and continue until just mixed, ensuring not to crush the berries.
- Form the dough into approximately 60g balls (for 11 cookies) and place on the prepared trays, spaced well apart.
- Bake for 10 minutes, then remove from the oven and use a large cookie cutter to round the edges if desired.
- Return to the oven for an additional 2-4 minutes until lightly golden.
- Let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack.
Serve these Vegan Lemon Blueberry Cookies at room temperature for a burst of lemony freshness and a pop of blueberry in every bite. They’re a wonderful treat for any season and any reason!
