Lemon Blueberry Cookies
User Reviews
5
Lemon Blueberry Cookies
Description
This recipe combines flax meal soaked in water as an egg substitute with flour, baking powder, baking soda, salt, vegan butter, granulated and brown sugars, lemon zest and juice, and frozen blueberries folded in last. The dough is portioned onto parchment-lined sheets and baked at 350°F until edges turn golden while centers remain soft.
The contrast of crisp edges and chewy interior is enhanced by the tartness and moisture from blueberries and the bright flavor of lemon in both zest and juice. Using frozen berries prevents premature mushing and helps keep vibrant color distribution within the cookies.
Tips include careful flour measuring to avoid toughness, avoiding over-mixing to prevent dense cookies, and controlling baking time to achieve the preferred texture. The use of frozen blueberries without thawing moderates color bleeding and maintains even berry distribution.
Ingredients
- 2 tablespoons flax meal
- 6 tablespoons of water
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegan butter room temperature, unsalted
- ½ cup granulated sugar
- ½ cup brown sugar packed
- lemon divided, zest of 2 lemons
- 3 tablespoons lemon juice
- 1 cup blueberries frozen
- lemon for garnish (optional, zest
Instructions
- In a small bowl, combine the flaxmeal and water. Mix well and set aside.
- In a medium bowl add the flour, baking soda, baking powder, and salt. Mix well and set aside.
- Using a hand mixer, in a large bowl, mix the vegan butter with both sugars. Beat until light and fluffy on high for 3 minutes. Then add the zest of one lemon, lemon juice, and flaxmeal mixture. Beat for 2 minutes.
- To the same bowl, add the flour mixture and lightly mix by hand until the ingredients are combined. Do not overmix.
- Add in the blueberries and gently mix until combined.
- Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
- With an ice cream scooper, scoop the dough and place it on the prepared baking sheet 2 inches apart and lightly press to flatten it.
- Bake for 15 minutes or until the edges are golden brown.
- Remove from the oven and let them sit on the baking sheet for about 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Sprinkle some lemon zest and enjoy.
Notes
- Fluff and spoon flour to measure accurately, then level off to avoid dense cookies.
- Avoid over-mixing the dough to prevent tough or dense results.
- Remove cookies from oven when edges are golden and centers slightly underbaked for softer texture.
- If using frozen blueberries, do not thaw before baking to reduce color bleeding and maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 3g | 150% |
| Sodium | 377mg | 16% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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