Chewy Lemon Blueberry Cookies (Dairy Free)
Lemon blueberry cookies have a fresh lemon flavor and chewy texture with crispy edges. These delicious cookies are dairy free and can easily be made gluten free.
Ingredients
- ½ cup partially melted dairy free butter or unsalted butter if not dairy free
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- zest of 1 small lemon
- 2 tablespoons lemon juice 1 small lemon
- 1 ½ cups all purpose flour use GF if needed
- ½ teaspoon baking soda
- pinch of kosher salt
- ½ cup fresh or frozen blueberries if frozen, do not thaw
Instructions
- Preheat your oven to 350°F/175°C and line two baking sheets with parchment paper.
- In a large bowl, whisk the partially melted butter, cane sugar, brown sugar, egg, vanilla extract, lemon zest, and lemon juice until smooth.
- In another bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet, mixing until just combined.
- Use a rubber spatula to fold in the blueberries, being careful not to overmix.
- Freeze the dough in the bowl for 5 minutes then use a 1.5-tablespoon cookie scoop to scoop the dough into round cookie dough balls. Place them 2 inches apart on your prepared cookie sheet.
- Lightly press down on the cookie dough balls until they’re about 1/4 inch thick. Bake one baking sheet at a time for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.