Description
Craving a sweet treat without the guilt? These Vegan Lemon Blueberry Cookies combine zesty lemon and juicy blueberries in a light, plant-based dessert. Soft, flavorful, and easy to bake, they’re proof that healthy indulgence can be delicious—and ready in less time than traditional cookies!
Ingredients
- 1 cup almond flour: Adds a delicate nuttiness, acting as a superb gluten-free alternative.
- 1/2 cup coconut sugar: A great low-glycemic replacement for regular sugar, offering a caramel-like sweetness.
- 1/3 cup coconut oil: Make sure it’s melted for that luscious moisture.
- 1/4 cup lemon juice and zest of 1 lemon: The heart of the zesty flavor.
- 1 tsp vanilla extract: Enhances overall aroma.
- 1/2 tsp baking soda: For that perfect rise.
- 1/4 tsp salt: Balances and brings out flavors.
- 1/2 cup fresh blueberries: Bursting with vitamins, they provide a lovely pop in every bite.
Instructions
Start by preheating your oven to 350°F (175°C). Meanwhile, line a baking sheet with non-stick paper.
In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt. This ensures your cookies have a smooth texture and even flavor distribution.
In a separate bowl, blend the coconut oil, lemon juice, lemon zest, and vanilla extract until well combined. Tip: Warm the coconut oil if it’s solid, but ensure it isn’t hot enough to cook the other ingredients.
Gradually add the wet mixture to the dry ingredients, stirring until you achieve a smooth dough. Gently fold in the blueberries, trying not to burst them to maintain their shape and juiciness.
Scoop tablespoons of dough onto the lined baking sheet, leaving some room for spreading. Bake for about 10 minutes or until edges are light golden brown.
Allow the cookies to cool on a wire rack. This final touch lets the flavors deepen and merge beautifully, offering a delightful tasting experience.
Nutrition
- Calories: 80
- Fat: 6g
- Trans Fat: 7g
- Fiber: 1g
- Protein: 1g