These Vegan Blueberry Lemon Cookies are soft, chewy, and easy to make. They are packed with fresh lemon zest and use frozen wild blueberries, so you can make them year-round!
When I make cookies, I usually lean toward chocolate flavors like Vegan Peanut Butter Chocolate Chip Cookies or Vegan Vegan Chocolate Chocolate Chip Cookies, but Spring is coming, so today I wanted to make a cookie that incorporates some bright and fruity flavors!
And these Vegan Blueberry Lemon Cookies tick all of the important boxes. They are soft and chewy and packed with fresh lemon zest and plenty of blueberries. And they are easy to make and require absolutely no chill time! So let's make them.
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Why You'll Love This Recipe
- These cookies require no chill time, so they are ready in just about 30 minutes!
- And this recipe is really easy, so it is perfect for beginners.
- These Blueberry Lemon Cookies are vegan and dairy-free, so anyone can enjoy them.
- They use frozen wild blueberries for fresh, consistent flavor year-round.
- And most importantly, they are absolutely delicious!
Ingredients
Vegan Butter: My favorite vegan butter for baking is Country Crock Plant Butter Sticks.
Lemon Zest: All of the lemon flavor in these Blueberry Lemon Cookies comes from fresh lemon zest. No special extracts needed.
Frozen Wild Blueberries: My favorite brand is Wymans. Do make sure to use wild blueberries. They are much smaller than typical blueberries, so they distribute throughout the cookie dough more easily. And if raspberries are more your thing, try my Raspberry Lemon Cookies!
Instructions
Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, sugar, and lemon zest until light and fluffy.
Step 2. Add non-dairy milk and lemon zest and mix on low until well combined.
Step 3. Add flour, baking soda, and salt, and mix until combined.
Then, add the frozen wild blueberries and mix to distribute.
Step 4. Use a 3-tablespoon cookie scoop to scoop cookie dough balls onto a parchment-lined baking sheet.
Then bake the cookies in a 350* F oven for 16-18 minutes or until the edges are golden brown.
Recipe FAQs
Place the cookies in an airtight container and store them at room temperature for up to three days.
Or, freeze for up to a month.
Wild blueberries are much smaller and have a more intense flavor than typical blueberries.
Yes! Frozen blueberries are a delicious addition to cookies.
Expert Recipe Tip
A cookie scoop is the best way to get evenly sized, round Vegan Blueberry Lemon Cookies. I really love a 3-tablespoon size scoop.
I recommend scooping all of the cookies at once onto two baking sheets, then baking the cookies one tray at a time. The dough becomes softer as the blueberries thaw!
Looking for More Blueberry Recipes?
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📖 Recipe
Vegan Blueberry Lemon Cookies
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 2 Baking Sheets
- Parchment Paper
- 1 3 Tablespoon Cookie Scoop
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Granulated Sugar
- 2 teaspoon Lemon Zest This is the zest of 1 lemon.
- 3 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ¾ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¾ Cup Frozen Wild Blueberries See note!
Instructions
- Preheat oven to 350* F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the non-dairy butter, sugar, and lemon zest until well combined and fluffy.8 tablespoon Non-Dairy Butter, 1 Cup Granulated Sugar, 2 teaspoon Lemon Zest
- Add the non-dairy milk and vanilla and mix to combine.3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add the flour, baking soda, and salt and stir until just combined. Then, add frozen wild blueberries and mix on low to distribute.1 ¾ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ¾ Cup Frozen Wild Blueberries
- Use a 3-tablespoon cookie scoop to scoop the cookies onto the two lined baking sheets. You should get about 8 dough balls per tray.
- Bake the trays one at a time in a 350* oven for 16-19 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Paige says
Hi! What brand of white chocolate chips do you recommend? Thanks!
Megan Calipari says
I love the Enjoy Life mini white chocolate chips!