Tangy lemon and sweet glaze filled with wild blueberries, these vegan lemon blueberry cookies are bursting with flavor and melting in your mouth with every bite!
Inspired by my favorite Lemon Blueberry Cinnamon Rolls: Sweet, soft and fluffy vegan wild lemon blueberry cinnamon rolls filled with brown sugar, cinnamon, wild blueberries and lemon citrus.
I love that you can get Summer flavors are year long!
You’re going to love them!
How to make lemon blueberry cookies
Here’s the ingredients you’ll need to get starts:
- vegan butter – I used stick form and personally like to bake with Earth Balance
- organic light brown sugar – I like to use Organic but non-organic light brown or dark brown sugar will work
- organic cane sugar – non-organic cane sugar will also work
- flax meal – the flax meal acts as the egg to bind the ingredients together
- all purpose flour – gluten free measure for measure or 1:1 flour will also work
- lemon juice and zest
- frozen wild blueberries – you can also use fresh if you desire
- baking soda, salt and vanilla extract
- organic powdered sugar – for the glaze I did a simple powdered sugar and lemon juice but you can omit this if you want a less sweet cookie
- almond milk
commonly asked questions
These cookies can be kept at room temperature for 2 days in an airtight container or chilled for 1 week. I personally like to freeze them and remove cookies to defrost as I need. They keep in the freezer for up to 3 months.
These lemon blueberry cookies do not need chilling before baking. I also recommend baking immediately once the dough comes together so the juice from the blueberries do not leak into the dough as the berries start to thaw.
Yes, you can use fresh or frozen blueberries for this recipe.
If you loved these lemon blueberry cookies
You are going to love some of my favorite lemon recipes on the blog:
Super Soft Lemon Blueberry Cookies
- baking sheet
- 1.5" cookie scoop
- 2 tbsp golden flax meal
- 6 tbsp water
- 1 tbsp lemon juice
- 1 cup vegan butter room temperature
- ¾ organic light brown sugar
- ¼ cup organic cane sugar
- 1 tsp vanilla extract
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- ⅛ tsp salt
- 1 tbsp lemon zest
- 1 cup wild blueberries*
- ½ cup organic powdered sugar
- 2 tbsp lemon juice
- 1-2 tbsp almond milk
- Preheat the oven to 350 F° and prepare a baking sheet with parchment paper.
- In small bowl, stir together the flax meal, water and lemon juice. Set aside to gel for five minutes.
- Meanwhile, in a bowl of a stand alone mixer, cream together the butter and sugars using a paddle attachment until light and fluffy, about 2-3 minutes. You may need to stop and scrape the sides from time to time. Add in the flax meal mixture and vanilla and combine.
- In another bowl, whisk together the flour, baking soda, salt and lemon zest to combine. Slowly add the dry mixture to the bowl of the mixer and combine on a low speed. Once almost combined and a few flour streaks remain remove the paddle and gently fold in the frozen blueberries using a rubber spatula just until combined. Don't over mix or you will have entirely blue cookies.
- Use a 1 ½ inch cookie scooper to scoop and drop the cookies onto the baking sheet about 2" apart. Bake the cookies for 11-14 minutes and the edges are golden. Let lemon blueberry cookies cool on the baking tray for 10 minutes before transferring them to a cooling rack to continue cooling.
- Stir together the powdered sugar and lemon juice. Add the almond milk 1 tablespoon at a time until you reach a pourable consistency. Drizzle the glaze over the cookies and top with lemon zest if desired. Serve.
- Make sure. you don’t remove the blueberries from the freezer until you are ready to use them.
- These cookies can be kept at room temperature for 2 days in an airtight container or chilled for 1 week. I personally like to freeze them and remove cookies to defrost as I need. They keep in the freezer for up to 3 months.