I am on a bit of a blueberry kick lately. I think it is because the taste of them remind me of summer, and with all the snow that we still have here (it’s mid-March!), I need something to help me get through it! Adding the lemon with this just makes it all that more summery in my opinion.
The first thing is to cream together the vegan butter and the sugar. I used organic coconut sugar, but you can use any sugar, or sugar substitute, that you wish. Add in the lemon juice and lemon oil. You don’t have to add the lemon oil, but it gives it such a nice lemon taste if you do.
Sift the dry ingredients together. Usually I don’t sift things, but with gluten free flours, I find that it is a necessity. At my local health food store, they make and sell pre-mixed gluten-free flours, so if you can find that, this recipe is super easy. IMPORTANT: You need to let the dough rest before adding the blueberries, or it will fall apart. I find that this is necessary if you are using gluten free flours. If you are using regular all purpose flour, you can skip this step.
Scoop or roll the dough into balls, and place onto the baking sheet. Slightly flatten, and then bake 9 – 10 minutes. Enjoy with your favorite tea!
Blueberry & Lemon Cookies (Vegan & Gluten Free)
A perfect combo
- 1/2 Cup Vegan Butter (softened)
- 1 Cup Organic Coconut Sugar
- 1 Chia Egg (1 Tblsp Chia Seeds + 3 Tblsp Water)
- 1/4 Cup Lemon Juice (add more if needed)
- 1 tsp Pure Lemon Oil (optional)
- 1 1/2 Cups Gluten Free All Purpose Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 Cup Fresh Blueberries
Preheat oven to 375F/190C.
Make the chia egg, and let it sit for 5 minutes.
Cream together the butter and sugar.
Mix the chia egg, lemon oil and lemon juice in until smooth.
In a seperate bowl, sift together the flour, baking powder, baking soda and salt.
Mix dry into the wet and let it rest for 10 minutes.
Carefully add in the blueberries.
Scoop the dough onto parchment paper lined baking sheets and bake for 9 minutes.