These chewy, buttery, PERFECT Vegan Lemon Blueberry Sugar Cookies are ready to make your summer so sweet and delicious!
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:12-13 cookies
Category:Dessert
Method:Bake
Cuisine:American
Diet:Vegan
Ingredients
1/2 tablespoon ground flaxseed
1 and 1/4 tablespoons water
1/2 cup vegan butter, softened
1/2 cup granulated sugar (plus more for rolling)
splash vanilla extract
zest of 1 large lemon
1 and 1/3 cups Bob’s Red Mill Organic All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt
1/2 cup freeze-dried blueberries
Instructions
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine your ground flax and water. Mix to combine and set aside.
In the bowl of your stand mixer (or in a large bowl with a hand mixer), beat your butter and sugar together well until light and fluffy, for 1-2 minutes.
Add vanilla and lemon zest, and beat again until combined, scraping down the sides of the bowl if necessary.
Add your flax mixture, and beat again until combined.
In a smaller bowl, add your flour, baking soda, baking powder, and salt. Whisk to combine.
With the motor running on low, add your dry ingredients to your wet ingredients and mix until just combined. Scrape the sides and bottom of the bowl if necessary.
With a rubber spatula or wooden spoon, carefully mix in your freeze-dried blueberries, taking care to not crush them too much.
Roll dough into 12-13 golf ball-sized balls, and place each on the prepared baking sheet.
Bake for 12-14 minutes, or until lightly golden brown around the edges of each cookie.
Cool cookies on the baking sheet for 2 minutes before moving them to a cooling rack to cool completely. YUM. Summer!
