Description
These Lemon Blueberry Cookies are a delightful vegan treat featuring a perfect balance of zesty lemon and juicy fresh blueberries. Soft yet slightly crispy at the edges, these cookies are made with vegan butter and dairy-free yogurt, making them a delicious plant-based snack or dessert. They are easy to prepare, baked to a light golden perfection, and perfect for any occasion.
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 (organic preferred if in the US)
- 2 tablespoons lemon zest (freshly grated)
- 40 g vegan Greek-style yogurt or skyr (or unsweetened soy or coconut yogurt)
- 1 teaspoon lemon juice (freshly squeezed)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Fruit
- 110 g fresh blueberries (washed and dried)
Instructions
- Prepare Dry Ingredients: Preheat your oven to 175°C (350°F). Line two baking trays with parchment paper. In a mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set this dry mixture aside.
- Flavor the Sugar: In a separate large mixing bowl, add the granulated sugar and freshly grated lemon zest. Use your fingertips to rub the zest into the sugar, releasing the fragrant citrus oils.
- Cream Butter and Sugar: Add the softened vegan butter to the lemon-sugar mixture. Using an electric whisk or stand mixer, whisk for 2-3 minutes until the mixture becomes light, fluffy, and airy. Then add the vegan yogurt, lemon juice, vanilla extract, and optional almond extract. Whisk again until everything is fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Use a spatula to fold the ingredients together. Halfway through mixing, add the fresh blueberries. Continue folding until there are no visible clumps of flour and the batter is evenly mixed, being careful not to crush the berries.
- Shape the Dough: Divide the dough into approximately 60-gram balls (this yields about 11 cookies). Place the dough balls on the prepared baking sheets, leaving at least 2 inches of space between each to allow spreading.
- First Bake and Shape: Bake the cookies for 10 minutes. Remove them from the oven and use a large cookie cutter to gently round off the edges to create a neat, circular shape. This helps the cookies bake evenly.
- Second Bake: Return the cookies to the oven and bake for an additional 2-4 minutes until they turn lightly golden on the edges.
- Cool: Let the cookies cool on the baking tray for about 5 minutes, then slide the parchment paper with the cookies onto a cooling rack. Allow them to cool completely, about 15-20 minutes, before serving.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep fresh for up to one week due to the fresh blueberries.
Notes
- The almond extract is optional but adds a lovely depth to the flavor if available.
- Be gentle when mixing in blueberries to avoid breaking them and discoloring the dough.
- Rounding off the cookies after the first bake helps achieve a beautiful shape and uniform baking.
- Ensure vegan butter is at room temperature for easy creaming and better texture.
- Using organic sugar is recommended if available, especially in the US.
