These light and refreshing Blueberry Lemon cookies are a springtime delight, infused with bright fresh lemon flavor, sweet blueberries and tangy cream cheese filling.
Blueberry Lemon Cookies are simply delightful, bursting with bright flavors and exactly what I needed!
I am so done with this weather! One day it’s in the 80’s, the next day we’re under a freeze watch and somewhere in-between there’s a tornado warning. Yep, welcome to Oklahoma my friends. In all reality, I’ve grown to love living here but on days when it’s cold, rainy & windy, all I really want is to be somewhere warm and tropical and since that wasn’t happening, I decided to make these sunshine inspired cookies to cheer me up.
You need to make these blueberry lemon cookies at least once this spring or summer, especially while all the fresh blueberries are in season. Itβs so bright and refreshing and it just screams happiness, even when the weather outside is yucky. The cookies are so soft and moist, kind of like a lemony cookie-cake that’s loaded with sweet blueberries. And just to kick it up a notch, tucked away inside each cookie is a tangy bit of vegan cream cheese heaven which complements the sweetness perfectly. There’s just so much deliciousness tucked into every bite!
Blueberry Lemon Cookies are free from:
- dairy
- eggs
- wheat and gluten
- peanut-nut & tree-nut free (no coconut either)
- animal products (everything is Vegan)
- corn products
- can also be soy-free if using Daiya cream cheese
And do you know what that means? It means there’s room for extra blueberries and lemons….YAY!!!
Get Baking!
Try making these Blueberry Lemon Cookies next time you need a little sunshine in your life! Or even better, make these for someone special (Mother’s Day is around the corner!) and brighten up their day as well.
More lemon-y recipes for you!
Blueberry Lemon Snack Cake {with coconut}
Strawberry Lemonade Sheet Cake
Lemon Blueberry Cookie Recipe Below
Lemon Blueberry Cookies with Cream Cheese
Lemon Blueberry Cookies with a cream cheese filling - these cream cheese filled cookies are bursting with fresh blueberries creating a delightfully soft cookie with bright citrus flavor of lemon. Delicious!
Ingredients
- 1 cup vegan butter, unsalted
- 1 cup granulated cane sugar
- zest of 1 lemon
- 3 tablespoon lemon juice
- 2 vegan "eggs" *
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cup Gluten-free (1 to 1) flour OR All-purpose flour
- 1 cup fresh blueberries
- 4 oz vegan cream cheese, cut into tiny cubes (optional)
Instructions
- Preheat oven to 350°. Line baking sheet with parchment paper and set aside.
- In a large mixer bowl, cream together vegan butter and sugar until light and fluffy. Add lemon zest, juice and egg replacer, scraping down the sides as needed.
- In a medium bowl, whisk together baking soda, baking powder, salt and flour then while the mixer is on low speed, add this dry mix to the wet ingredients. Carefully fold in blueberries.
- Refrigerate dough 15-20 minutes, so it's easier to handle.
- Roll 1 heaping tablespoon of dough into a ball. If using vegan cream cheese, place 1 teaspoon of cream cheese in the center then fold dough edges back up to cover it, creating a ball again.
- Bake 10-14 minutes, or until edges are slightly brown. Transfer to cooling rack and refrigerate until ready to serve.
Notes
*Egg replacer options
- Ener-G eggs: 3 teaspoons powder + 6 tablespoon water, mixed and set aside to thicken
- Neat Egg:Β 2 tablespoons powder + 4 tablespoon water
- Bob's Egg Replacer: 2 tablespoons powder + 4 tablespoon water
**Can omit the cream cheese step and simply just bake as is.Β
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Nicole Those cookies sound so good. Thank you for sharing the recipe π
Of course Jasmin. I hope you get to try these soon.
These look amazing! They also scream SPRING!
That’s one of the reasons why I just love this recipe, especially when its cold and rainy outside (like today).
I saw these on Instagram the other day and it got me sooo excited for berry season. They look so soft and moist – just the way I like my cookies. π
Then these will be your new favorite! Enjoy
Those look so good!
Thanks Stacey! They are quite good π
I wonder if a flax egg would work in this recipe? I loooove all things lemony π
Yes Stephanie, flax egg also works great with this recipe.
At least you’re getting some warm weather mixed in with those chilly days. Chicago has some 70 degree temps in the forecast for next week. I’m praying that doesn’t change, I’m so ready for warm breezes.
Lemon and blueberry is one of my favorite combinations. I’ve made muffins with this combo, but never cookies. I can’t wait to try these, Nicole! They look delicious!!
I hope you enjoy them just as much as your muffins Linda! Our weather is so crazy in Tulsa, I think this week is calling for Tornados….eeek
Springtime makes me want to make all the lemony things and these look lovely!
Thanks Holly. I get in the mood for those foods as well.
I have some Meyer lemons that need to be used. Thanks so much for sharing this recipe. I’m sure these will be a big hit with my family.
I made these cookies last week and LOVED them! My family, who doesnβt eat or really even LIKE my new allergen-free diet, liked them quite a bit. (I had some friends try them and they thought they had great flavor and consistency.). They were one of the first allergen-free cookies I have that were actually all-around good! Thank you, Thank you, Thank you for such a yummy cookie that I will DEFINITELY be making again (soon).
Oh Chloe, I just love hearing this! So glad that you’ll keep making these!
These cookies are delicious! I made half with all purpose flour and half with bobs red mill 1-1 gluten free baking flour and both versions were scrumptious! I did find the enerG egg replacer to be too watery with the recommended 6 T of water so I added a tsp of ground flax to the mixture which really helped to thicken it up. I also didnβt have enough Earth Balance butter so I did half butter half coconut oil which worked perfectly. This recipe is going in my βcrowd pleaserβ recipe collection because they are THAT good! Thank you!!
Awesome Shelly. Ener-G needs to sit a bit but if it’s watery, you did the right thing by adding flax meal. So glad you love these and thrilled that you tried them with both AP & GF flour.
Hello! Can I make the dough and keep it in the fridge overnight? And do they keep well in a glass or plastic container?
The dough will keep overnight in the fridge and either container will work but after baking, the plastic container does keep it a little more soft.
Can I freeze these cookies, either baked or unbaked? Thank you β‘
I haven’t tried freezing them but I would wouldn’t know why you couldn’t. I’d recommend setting them in the fridge the night before you want to put them out so they have time to de-freeze without changing the cream cheese part.