Sweet, chewy, vegan blueberry cookies with a touch of lemon are absolutely addictive. Juicy blueberries give these simple sugar cookies such an amazing flavor!
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I just love blueberries! A few weeks ago, I shared a recipe for a simple ginger blueberry smoothie, and today we are back with these amazing vegan blueberry sugar cookies.
💖 Reader feedback
Thank you for this recipe Becky! I made these yesterday and my wife absolutely loved them. She asked if I could make some more today, too. My oven is already preheating for the next batch. I also added a tablespoon of chia seeds for that fun tiny crunch.
- Peter
This cookie recipe is adapted from my vegan brown sugar cookies, but instead of brown sugar, we are using regular sugar, since I didn't want that molasses flavor overpowering the taste of the blueberries.
Vegan blueberry cookies are absolutely addictive! Family eats almost the whole batch the same day I make them 😂.
If you love fully loaded cookies, also check out my vegan carrot cookies. They're like carrot cake in cookie form! And if fruity desserts are your jam, also try my blackberry scones.
🍋 Ingredients and substitutions
- flour - You can use all-purpose or white wheat flour.
- baking powder, baking soda, and salt - To condition the cookie dough.
- lemon zest and juice - A little lemon brings out the flavor of the berries.
- sugar - For sweetness.
- oil - Adds moisture and conditions the dough. You can use half applesauce, if you want to reduce the oil.
- vanilla extract - For flavor.
- flax egg - Flax meal mixed with water is your vegan egg replacer.
- blueberries - Fresh or frozen is fine. If you use frozen blueberries, your cookies may need to cook for an extra two to three minutes, since frozen blueberries release a lot of liquid as they cook.
🥣 How to make blueberry cookies
Combine the dry ingredients in a large bowl, mixing well.
In a smaller bowl, mix wet ingredients until the sugar dissolves. Pour the wet mixture into the dry, and mix well.
Fold in the blueberries. If the mixture is too sticky, add another tablespoon or so of flour, mixing well. Then, chill the dough in the freezer for 15 to 20 minutes.
Form the dough into 12 to 13 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies.
Bake for 12 to 16 minutes, then cool for 5 to 10 minutes before moving them off of the baking sheet. Your cookies are ready when they are a little bit golden around the edges. Baking time depends on how crispy you want the cookies as well as your oven, your pan, and the moisture in your blueberries. Frozen blueberries may need a couple of extra minutes, as well.
💡 Helpful tips
- The dough for these cookies should be slightly sticky but not stick all over your hands when you touch it.
- Your cookies are done baking when they're a little bit golden around the edges.
- Do not store these until they're completely cooled! Warm cookies in a closed container can create condensation, which can make them go bad.
- If you use frozen blueberries, your cookies may need to cook for an extra two to three minutes, since frozen blueberries release a lot of liquid as they cook.
🫙 Storage directions
Cool completely, then store in an airtight container for three to five days in the pantry. Cooling them is crucial, because warm cookies will create moisture that can lead to spoilage.
📖 Recipe
🫐 Vegan Blueberry Cookies
Ingredients
Dry Ingredients
- 18 tablespoons all-purpose flour or white wheat flour That's 1 cup + 2 tablespoons.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup organic sugar
- ¼ cup sunflower oil or other light oil
- 1 teaspoon vanilla extract
- 1 tablespoon flax meal mixed with 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
To Add Later
- ½ cup blueberries fresh or frozen is fine
Instructions
- Preheat the oven to 350° F.
- Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients until the sugar dissolves completely. Pour the wet mixture into the dry, and mix well. Fold in the blueberries. If the dough is too sticky at this point, mix in another tablespoon or so of flour. It should be slightly sticky but not stick all over your hands when you touch it. Then, chill the dough in the freezer for 15 to 20 minutes.
- Form the dough into 14 to 16 balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies.
- Bake for 12 to 16 minutes, then cool for 10 minutes before moving them off of the baking sheet. Your cookies are done baking when they are a little bit golden around the edges. Baking time depends on how crispy you want the cookies as well as your oven, your pan, and the moisture in your blueberries. Frozen blueberries may need a couple of extra minutes, as well.
Peter
Thank you for this recipe Becky! I made these yesterday and my wife absolutely loved them. She asked if I could make some more today, too. My oven is already preheating for the next batch. I also added a tablespoon of chia seeds for that fun tiny crunch.
Becky Striepe
Ooh I love the idea of chia seeds for additional crunch! Thank you for sharing your experience, Peter.
Peter
It's been one week and my wife already asked for another batch! They are in the oven as I'm writing this. You have a real winner here. I'm quite sure this recipe will be on repeat quite often. We might have a problem, though, she likes them so much she has trouble sharing them! ;D