Vegan Lemon Blueberry Cookies are soft, sweet, and bursting with bright, tart flavor - perfect for a dairy-free dessert or midday snack! This easy one-bowl recipe needs no eggs, no mixer, and no dough chilling for a quick, delicious treat ready in minutes.
If you love vegan cookies, try my pumpkin banana chocolate chip cookies or chickpea flour cookies.
Lemon blueberry cookies are one of my favorite flavor combinations. I've always loved this fresh, fruity mix (just like in my lemon blueberry overnight oats!).
These cookies have that perfect balance of soft, chewy texture with bursts of juicy blueberries and a bright citrusy zing that makes every bite so satisfying.
The lemon adds such a lovely, refreshing flavor, just like in my lemon balls, lemon strawberry muffins, blackberry lemon cake, and lemon poppy seed muffins - it's sunshine in every bite!
Made with simple ingredients and fresh or frozen blueberries, they're the kind of easy treat you can whip up anytime for a cozy dessert or sweet snack.
I love making a batch ahead for meal prep, because nothing beats having a tender, homemade cookie waiting for you when that afternoon craving strikes.
Jump to:
🍋Ingredients
- Lemon: Use fresh juice and zest for the brightest flavor.
- Blueberries: You can use fresh or frozen. Don't thaw frozen blueberries.
- Sugar: Brown or white sugar both work.
- Flour: Provides structure and texture.
- Plant-based milk: You can use any unsweetened dairy-free milk, like almond, cashew, or oat milk.
- Oil: Use a neutral vegetable oil, such as sunflower, canola, or refined coconut oil.
- Baking soda: Make sure it's fresh so the cookies rise properly.
- Vanilla: Enhances flavor.
- Turmeric (optional): Adds yellow color.
- Salt: Balances and enhances flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Lemon Blueberry Cookies
Step 1: Preheat your oven to 350°F / 180°C and line a baking sheet with parchment paper. In a large bowl, whisk together plant-based milk, oil, vanilla, lemon juice, and sugar for about 1 minute.
Step 2: In the same bowl, add flour, baking soda, turmeric, and salt. Mix until just combined. Do not overmix.
Step 3: Gently fold in blueberries and lemon zest until evenly distributed.
Step 4: Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
Step 5: Bake for 13-14 minutes, or until the edges are lightly golden and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
📋Variations
- Blueberries swap: Try raspberries or chopped strawberries for a fruity twist.
Gluten-free option: Use a 1:1 gluten-free flour blend for baking if you need these cookies gluten-free. - Add-ins: Mix in white chocolate chips, shredded coconut, or chopped nuts for extra texture and flavor.
💡Marinela's Tips
- Use fresh lemon: Fresh juice and zest make a huge difference in flavor. Avoid bottled lemon juice.
- Don't overmix: Stir the dough just until combined to keep the cookies soft and tender.
- Measure flour correctly: Don't scoop! Gently spoon fluffed flour into your measuring cup, then level the top with a knife. This prevents a heavy, dry cookie.
❓Frequently Asked Questions (FAQ's)
Yes, and I actually prefer them! Using frozen blueberries helps them hold their shape and prevents that messy blue streaking in the dough. Do not thaw them first; simply toss them into the dough straight from the freezer.
Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them for up to 2 months.
The bitterness is caused by zesting the white layer beneath the yellow surface of the lemon. Only the bright yellow outer skin contains the fragrant oils you want, so be sure to stop zesting as soon as you see white.
🍪More Vegan Cookies Recipes
🍵Serving Suggestions
📖 Recipe
Vegan Lemon Blueberry Cookies
Equipment
- 1 big mixing bowl
- 1 Baking sheet lined with parchment paper
Ingredients
Wet Ingredients
- ¼ cup lemon juice freshly squeezed
- ¼ cup unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Dry Ingredients
- 1 + ½ cups all-purpose flour spooned and leveled
- ¾ cup brown sugar or granulated sugar
- ¾ cup blueberries frozen or fresh
- ½ teaspoon baking soda
- ¼ teaspoon turmeric powder optional, for color
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, whisk together almond milk, oil, vanilla, lemon juice, and sugar for about 1 minute.¼ cup lemon juice, ¼ cup unsweetened almond milk, ¼ cup neutral vegetable oil, 1 teaspoon vanilla extract, ¾ cup brown sugar
- Add flour, baking soda, turmeric, and salt, and mix until just combined. Don't overmix.1 + ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon turmeric powder, ¼ teaspoon salt
- Gently fold in blueberries and lemon zest until evenly distributed.¾ cup blueberries, 1 teaspoon lemon zest
- Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches (5 cm) apart.
- Bake for 13-14 minutes, until edges are lightly golden and centers are set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure flour properly using the spoon-and-level method for light, soft cookies.
- Use fresh baking soda for proper rise.
- Store in an airtight container for up to 5 days, or freeze for up to 2 months.
Nutrition
If you try these lemon blueberry cookies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments