Vegan Blueberry Lemon Cookies

5 from 1 vote

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!

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 152kcal

Author: Megan Calipari

Cost: $5

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.

Notes

Be sure to use wild blueberries for this recipe! They are much smaller than typical blueberries and distribute more evenly throughout the cookie dough.

And don't defrost the berries before adding them to the cookie dough.

A cookie scoop is the best way to get evenly sized, round 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!

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