Vegan Lemon Blueberry Cookies
Vegan Lemon Blueberry Cookies are soft, chewy, and bursting with bright, sweet-tart flavor! This easy one-bowl recipe is dairy-free, made with no eggs or mixer, and ready in under 30 minutes for a delicious dessert or snack.
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
Calories: 126kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 84mgPotassium: 39mgFiber: 1gSugar: 12gVitamin A: 4IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
