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!
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
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.