Description
These light and refreshing lemon blueberry cookies boast a sweet and lemony flavor paired with juicy blueberries for the ultimate springtime treat. Soft and chewy on the inside, they have the perfect texture that will keep you coming back to this recipe again and again. It's hard to believe they are naturally vegan and gluten-free!
Ingredients
- 1 1/4 cups super fine almond flour from blanched almonds
- 1/2 cup oat flour (store-bought or homemade)
- 1/4 cup arrowroot powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/4 cup melted coconut oil (or sub melted vegan butter)
- 1/4 cup pure maple syrup
- 2 small lemons, zested
- 2 tablespoons fresh lemon juice (from one small lemon)
- 1 teaspoon pure vanilla extract
- 1.5 - 2 cups fresh or frozen blueberries
- optional drizzle: vegan cream cheese frosting
Instructions
- Preheat oven to 325 degrees F. Line a half sheet baking sheet with parchment paper.
- Mix together the dry ingredients. In a medium bowl, whisk together the almond flour, oat flour, arrowroot powder, salt and baking soda.
- Add in the wet ingredients (except the blueberries). Add the melted coconut oil (or melted butter), maple syrup, lemon zest, fresh lemon juice and vanilla extract to the flour mixture. Stir until well combined and no clumps remain. You can use a hand mixer if desired.
- Gently fold in the blueberries. Be careful while mixing in the blueberries so that they don't burst.
- Form the cookies. Use a 1.5 tablespoon cookie scoop and place the cookie dough balls on the parchment paper (about 12-14 cookies). Space them out as much as possible as the cookies will expand while baking. Optional: add 2-3 blueberries on top of each cookie for better presentation.
- Bake. Place the baking sheet in the oven on the middle rack. Bake for 8 minutes.
- Allow cookies to cool. Remove the cookie sheet from the oven and allow the cookies to fully cool to room temperature before handling. I often place it in the freezer to speed up the cooling process.
- Enjoy! Feel free to add vegan vanilla icing or a drizzle of vegan cream cheese frosting to the tops of the cookies (optional).
Notes
Use the cookie scoot method to form a perfectly round cookie. The cookies will spread into asymmetrical circles while baking. Immediately after removing them from the oven, surround each cookie with a cookie cutter (or any round object slightly larger than the cookies such as a small drinking glass) and gently "scoot" the cookie around in a circular motion so that the uneven edges smooth out into a perfectly round circle.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Oven