Lemon Blueberry Cookies
User Reviews
5.0
159 reviews
Excellent
Lemon Blueberry Cookies
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These vegan lemon blueberry cookies are soft, slightly crumbly, and bursting with flavor in every bite, thanks to lemon juice, zest, & fresh or frozen blueberries! No dough chilling required and they're ready to enjoy in just 30 minutes!
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Ingredients
- 2 tablespoons of flaxmeal
- 6 tablespoons of water
- 2 ¾ cups of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of unsalted vegan butter room temperature
- ½ cup of granulated sugar
- ½ cup brown sugar packed
- zest of 2 lemons divided
- 3 tablespoons of lemon juice
- 1 cup of frozen blueberries
- lemon zest for garnish (optional)
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.
Equipments used:
Notes
- Measure the flour properly: Instead of scooping your measuring cup directly into the bag of flour, gently fluff it up in its bag, then use a spoon to transfer it to the cup. Use the back of a knife to level off the top, and voila – the perfect amount of flour.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, resulting in dense/tough cookies.
- Adjust the texture: By tweaking the baking time; We like ours on the soft side, so take them out of the oven when the edges are crisp and the middles appear slightly under-baked. Increase the time by 2-4 minutes for more crisp vegan lemon cookies.
- Fresh vs. frozen blueberries: If you’re using frozen berries, it’s important not to thaw them first. They tend to bleed more, too, which may not look as good but does make for even chewier cookies.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
3g
Sodium
377mg
(16%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
7IU
(0%)
Vitamin C
3mg
(3%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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