Vegan lemon-blueberry cookies
Vegan cookies are cookies too
Not too long ago, Mr. Hobbies so Fancy and I had the pleasure of going on a lunch date together (without kids). Of course, he ordered a cookie for himself and I drooled over it. It was loaded with butter, milk and sugar, the usual suspects. I was so jealous of this lemon blueberry cookie that I actually went home afterward and set about making a vegan recipe. Amazingly, my vegan lemon-blueberry cookies recipe came out perfectly on the very first try! I was in shock, and even more shocked at the alarming rate with which they were snatched up. Not one cookie made it to the light of another day. None of us were embarrassed about it either, we were in cookie heaven.
Sometimes you have to take a break from the typical chocolate chip cookie and branch out a little. These vegan lemon-blueberry cookies sort of remind me of oatmeal cookies, even though there is no oatmeal in them. They are chewy, light and completely delicious. The lemon zest and chia seeds look so pretty in these cookies and really make them pop. I love to enjoy these alongside a cup of tea or coffee as a midday treat. These cookies would be perfect for a potluck or a morning meeting. They remind me of a lemon poppy seed muffin and totally hit the spot.
Vegan lemon-blueberry cookies
My boys suggested that next time I make these, I might try turning them into sandwich cookies with a yummy, vegan cream in the middle. Genius! It really didn’t take too much convincing for me to agree to this idea. Easter seems like a great occasion to put this plan into action. I will, of course, let you know how it goes. Hopefully, I will be able to snap some pictures before small hands (and big hands) dive in to grab them. I can’t hide my baking from the small ones in this household. They have well-trained, highly sensitive noses that can detect me eating a chocolate chip two rooms away.
Try making these cookies next time you are in the mood to mix things up. These vegan lemon-blueberry cookies will not leave you sluggish and sugar-buzzed and they certainly won’t disappoint either. These cookies are versatile and forgiving, allowing you to combine different flours, while still tasting delicious. Depending on the flour combos you choose they may appear different than mine. My batches always look a little different when I change things up, but they are always yummy!
|Cook Time:||7 min|
|Prep Time:||5 min|
|Total Time:||14 min|
* 1/3 cup avocado oil ( may sub oil of your choice)
* 1/3 cup raw sugar or coconut sugar
* 1 Tablespoon lemon juice
* 1 teaspoon vanilla or almond or lemon extract ( or combination)
* 2 teaspoons lemon zest
* 1 Tablespoon Chia Seeds
* 1 cup Spelt flour ( may sub quinoa flour, almond flour, whole wheat flour, gluten-free flour, etc)
* 1 cup Almond Flour ( may sub any of the above flours, including brown rice flour)
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup dried blueberries
2. In a large bowl or mixer, cream together the maple syrup, oil, sugar, lemon juice, extract(s), and lemon zest.
3. Mix the dry ingredients in a separate bowl.
4. Add the dry ingredients to the wet ingredients and fold/stir until combined.
5. Add the dried blueberries.
6. Try not to over stir.
7. Drop dough onto cookie sheets lined with parchment paper by rounded teaspoons or tablespoons based on your cookie size preference.
8. The dough will be sticky.
9. Bake 7 minutes for a chewy cookie and 8-9 for a more crisp cookie.
10. Do not overbake.
11. Storage: Depending on the flour that you chose to use, they might become sticky when stored at room temp. You may store in airtight container at room temp, in the fridge or freeze some for later. They are best eaten within 48 hours.