Vegan Lemon Blueberry Sugar Cookies
These Vegan Lemon Blueberry are light are refreshing and perfect as a summer treat! These cookies are bursting with lemon and blueberry flavors and are soft and chewy to taste.
Servings: 20 cookies
Ingredients
- 2½ c all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine kosher salt
- 1 c vegan margarine, softened
- 1¼ c granulated sugar
- 1 tsp vanilla
- 2 tbsp lemon juice
- ⅓ c applesauce
- 1 tbsp lemon zest
- 1 c fresh blueberries
Instructions
- Preheat oven to 350° and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Using a stand or handheld mixer, combine the brown sugar and sugar with the softened margarine. Cream on medium speed until light and fluffy. Add applesauce, vanilla, lemon juice and zest and mix until combined.
- Slowly add the dry ingredients to the bowl and mix on medium until all ingredients are thoroughly combined. Fold in the blueberries.
- Use a 3-tablespoon cookie dough scoop and place a couple of inches apart so they can spread. Be gentle to keep the blueberries whole before baking. Place in the oven and bake for 18-20 minutes until the edges are brown but the middle is soft.
Notes
Notes: One large egg or 1 egg replacer equivalent can be used to replace the applesauce.
For a fudgier cookie, add melted margarine instead of softened or decrease the baking powder and increase the baking soda.
Cookies will soften so they are best eaten right away but can be kept in an airtight container for 2-3 days and in the freezer for up to 3 months.
Use regular sized cookie scoops for smaller cookies.