Description

These vegan Lemon Blueberry Cookies combine a zesty lemon flavor with fresh blueberries baked into a tender, lightly golden cookie. Perfectly round with a soft texture, these cookies are dairy-free and use vegan butter and plant-based yogurt to achieve a delicious, fluffy consistency. Ideal as a sweet snack or dessert, they offer a bright citrus taste and juicy bursts of blueberry in every bite.

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

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 vegan yogurt (Greek-style or skyr style, or regular unsweetened soy or coconut yogurt)
1 teaspoon lemon juice (freshly squeezed)
½ teaspoon vanilla extract
½ teaspoon almond extract (optional)
110 g fresh blueberries (washed and dried)

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Instructions

Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays with parchment paper. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt, and set aside.
Flavor the sugar: In a large bowl, rub the lemon zest into the granulated sugar using your fingertips to release the citrus oils and flavor.
Cream butter and sugar: Add the vegan butter to the sugar mixture and whisk with an electric mixer for 2-3 minutes until light and airy. Then mix in the vegan yogurt, lemon juice, vanilla extract, and optional almond extract until fully combined.
Combine dry and wet: Gradually add the dry flour mixture to the wet ingredients, folding with a spatula until about half combined.
Add blueberries: When the flour is still partially visible and the mixture is lumpy, gently fold in the fresh blueberries. Continue mixing until the dough is evenly combined with no clumps.
Shape cookies: Divide the dough into approximately 60g balls (about 11 cookies). Place them on the parchment-lined trays with at least 2 inches of space between.
Bake and shape: Bake for 10 minutes. Remove from oven and use a large cookie cutter to round off edges for a neat shape. Return to oven for an additional 2-4 minutes until lightly golden.
Cool cookies: Let cookies cool on the baking sheet for 5 minutes, then gently slide the parchment paper with cookies onto a cooling rack. Allow them to cool completely (15-20 minutes) before serving.
Storage: Store cookies at room temperature in an airtight container for up to 3 days or refrigerate for up to one week due to fresh blueberries.

Notes

Using freshly grated lemon zest in the sugar enhances the lemon flavor in the cookies.
The optional almond extract adds a subtle nutty note but can be omitted.
Rounding off the edges after the initial bake step ensures nicely shaped cookies rather than flat discs.
Handle fresh blueberries gently to avoid bursting and discoloring the dough.
For a vegan yogurt substitute, unsweetened soy or coconut-based yogurt works well.
These cookies are best consumed within a week and kept refrigerated due to fresh fruit content.