Made with simple, easy-to-find ingredients and only 20 minutes of active prep time, these chewy-on-the-outside, soft-on-the-inside Vegan Lemon Blueberry Cookies are the perfect way to summon smiles from your nearest and dearest.
Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour baking soda, baking powder, and salt, and set aside.
Add the sugar and lemon zest to a separate large mixing bowl and use your fingertips to rub the zest into the sugar.
Add the butter to the sugar mixture and use an electric whisk or stand mixer to whisk for 2-3 minutes until light and airy. Add the vegan yogurt, lemon juice, vanilla, and almond extract and whisk again until combined.
Add the dry ingredients to the bowl and use a spatula to bring the mixture together until about half-mixed. Halfway through mixing, while there are still visible lumps of flour, add in the blueberries. Continue to mix the ingredients until there are no visible clumps of flour.
Separate the dough into approx 60g balls (this will make 11 cookies) and place them on the baking sheets, leaving at least 2 inches between each cookie.
Bake the cookies for 10 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important if you want to get a nice round shape as pictured, otherwise the cookies will be large and flat). Place them back in the oven to continue baking for another 2-4 minutes, until lightly golden. Allow the cookies to sit on the baking tray to cool for about 5 minutes.
Carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.
Storage: While these cookies are great at room temperature for up to 3 days in an airtight container, they will last up to a week in the fridge as they contain fresh blueberries.
Notes
Use a cookie scoop or a kitchen scale for even portioning.
Freeze cookie dough balls for future “cookies on demand.” Once you’ve portioned out the cookie dough balls, freeze them until solid, then pop them into a freezer-safe container for up to 2 months. Bake from the freezer as directed, adding a few extra minutes to the bake time as needed.
Be gentle with the berries as you fold them in. I try my best to not break any, which helps create a more professional-looking result.