Spring is in the air and this delicious vegan lemon blueberry cookie recipe can brightening up even the rainiest of spring mornings! When I think of spring I always think of lemon and berries. This spring and summer time treat is packed with blueberries, some tangy lemon zest and whole grain oats. A treat you can enjoy any time of day!
Why Make this Vegan Lemon Blueberry Cookie Recipe?
First of all, these cookies are the perfect blend of sweet and savory. The blueberries add sweetness and just a hint of tartness. Then the lemon adds a tangy element. And finally the whole grain oats and salt are the perfect complement to the whole cookie. It’s a win, win, win in my book!
The recipe is so easy to follow and can be prepped in as little as 10 minutes. With only 20 minutes bake time you could be enjoying warm from the oven delicious vegan lemon blueberry cookies in just 30 minutes!
What Goes Into Vegan Lemon Blueberry Cookies?
There are a number of ingredients to this dish, but don’t let that intimate you because it all comes together quickly! Let’s look at what you’ll need to make these delicious vegan blueberry cookies.
I used my homemade vegan butter for this recipe. If you’re interested in making your own vegan butter you can find my recipe for Plant-Based Butter here. It takes just 5 minutes to whip together, and another 20-30 minutes to set up in the freezer. It’s a great way to save money, as well as knowing exactly what is in your food!
I used granulated sugar for this recipe. I do not recommend swapping out the sugar for liquid sweeteners, only because the sugar needs to cream with the butter.
The baking powder is our rising agent for these vegan blueberry cookies since we’re leaving out any real eggs.
This recipe calls for ½ teaspoon of salt. The salt pairs perfectly with the oats and really elevates these cookies. If you find your cookie dough is too sweet add an additional ¼ teaspoon to the dough and remix.
I used all purpose flour for this recipe, but you can use whatever flour you have. If making gluten free be sure you have a gluten free flour that is a 1 to 1 ratio substitute for all purpose flour.
I used whole grain oats for this recipe. If you’re going gluten free be sure to check that your oats are gluten free, as some brands are not.
I’m a believer in egg replacers (most of the time). For this I used Bob’s Red Mill Egg Replacer which worked out perfectly (not an affiliate, just a fan). I haven’t tried the recipe with other brands or with a flax egg.
I make my own vanilla extract at home because it’s less than half the cost of buying up all those tiny bottles of vanilla extract. It takes about 3-6 months for vanilla extract to mature, but I highly recommend trying it out for yourself. You can find the recipe on how to make Homemade Vanilla Extract here.
Plant Based Milk
Any plant based milk will work in this recipe. Just take note that some plant-based milks come flavored, so you’ll want to look for the unsweet, unflavored milk if buying from the store. Or you could opt to make your own plant based milk. I have a recipe for Easy Homemade Vegan Cashew Creamer that is so easy to make! Just add a bit more water to the recipe to get a thinner consistency. You could also make your own Almond Milk by adding 1 cup of water to this Fresh Homemade Almond Milk Creamer recipe.
Fresh or frozen work equally well in this recipe. If using frozen blueberries do not thaw them prior to baking. Just toss them into the batter frozen and let the oven do the work!
This recipe calls for the zest of 2 lemons. The outer rind of the lemon contains some powerful lemon oils that are released into the batter when beaten together with the sugar. Fresh is best, but in a pinch you could add 1 tablespoon of lemon juice and 1 extra tablespoon of flour to the batter instead.
Step by Step Guide to this Vegan Lemon Blueberry Cookie Recipe
The full recipe is written out below, but here’s a step by step guide with some tips and tricks for you to follow.
Gather Your Ingredients
I’m a stickler for mise en place – everything in its place. The first thing I do when I get ready to make a recipe is read through it from start to finish. Then I preheat the oven and gather together all the ingredients. Premeasure everything. It will save you a lot of time going back and forth to the ingredients list. Trust me, it’s worth the extra time to prep!
Beat the Sugar and Lemon Zest
To help release the natural oils of the lemon zest take a minute or two to beat together the sugar and lemon zest. Alternatively you could rub the zest into the sugar by hand for a few minutes. The abrasive nature of the sugar will release the flavors of the lemon.
Cream the Vegan Butter and Sugar
After the sugar and zest have been mixed well add the sugar/zest mixture to the bowl of a stand mixer and add in the cubed vegan butter. Then on medium speed cream the two together until light and fluffy, about 5 minutes.
Putting it All Together
Now you’re ready to turn the mixer down to low and add in the baking powder, salt, flour, oats, flax egg, vanilla extract and plant-based milk. Continue to beat on low until fully incorporated.
Fold in the Blueberries (This is a Lemon BLUEBERRY Cookie Recipe after all!)
When your dough has come together take it off the stand mixer and use a rubber stirrer to gently fold in the blueberries. When it looks like the blueberries are evenly distributed it’s time to portion out your cookies.
Portion and Bake
I use an ice cream scoop to measure out my cookies to ensure they’re all the same size. This dough should be firm enough to roll into a ball with the palm of your hands. Work quickly at this as you don’t want the butter to melt until the vegan lemon blueberry cookies are in the oven!
Place cookie dough balls on the prepared baking sheet and bake in the oven at 350 degrees Fahrenheit for 18-22 minutes. The cookies are done when the bottoms are firm and the tops are beginning to brown. They won’t take on the all brown color of traditional cookies because we don’t have the egg, but they should still be fully cooked.
Cool and Enjoy!
After you pull the freshly baked cookies from the oven, allow to cool for about 5 minutes on the cookie sheet. When cool enough to handle, transfer the cookies to a wire rack to finish cooling. And that’s it!
Do you enjoy Blueberries, Lemon and Cookies? Try out some of these other great vegan recipes
- Insanely Delicious Vegan Blueberry Lemon Cake
- Easy Vegan Lemon Curd Cupcake Recipe
- Adorably Delicious Vegan Funfetti Cookie Recipe
- How to Make Vegan Curd – A Vegan Lemon Curd Recipe – Easy
Ready to Make the Best Vegan Lemon Blueberry Cookies ever?! Let’s Go!
- Zest of 2 lemons
- 1 cup of sugar
- 8 tablespoons vegan butter (1 stick), room temperature, cubed
- ½ tsp baking powder
- ½ tsp salt
- 1 cup of flour
- 1 ½ cups of oats
- 1 egg replacer (store bought or flax egg*)
- 1 tsp vanilla extract
- 4 tbsp plant based milk
- ¾ cup of blueberries
Step 1: Preheat your oven to 350 Deg F. Line a cookie sheet with a baking mat or parchment paper and set aside.
Step 2: Beat together the sugar and lemon zest in the bowl of a stand mixer for about 2 minutes.
Step 3: Add the room temperature, cubed butter to the bowl of the mixer and beat on medium speed for about 5 minutes. You want the butter mixture to be light and fluffy.
Step 4: Add to the bowl of the mixer the baking powder, salt, flour, oats, egg replacer, vanilla and plant based milk. Mix on low speed to incorporate fully.
Step 5: Take the bowl off the stand mixer. Using a silicone or rubber stirrer gently fold the blueberries into the cookie dough.
Step 6: Portion out the cookies onto the prepared cookie sheet. I use an ice cream scoop, but you can use a spoon to measure out about 1 rounded tablespoon per cookie. This will make between 16-20 cookies.
Step 7: Bake at 350 deg F for 18-20 minutes. The cookies are done when the bottoms are firm and the top are lightly browned. You should no longer see any wetness from the top of the cookies.
Step 8: Leave the vegan lemon blueberry cookies to cool on the cookie sheet for about 5 minutes. When they’re cool enough to handle, transfer them to a wire rack to finish cooling.
*To make a flax egg simple combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and allow to sit at room temperature for 5 minutes.
These keep in an airtight container at room temperature for 2-3 days, keep in the refrigerator or freeze for longer storage time.