These Vegan Lemon Blueberry Crinkle Cookies check all the boxes! Powdered sugar that just melts in your mouth, a satisfyingly crispy golden bottom that provides a slight crunch when you first bite into it, and finally a perfectly chewy center you can really sink your teeth into! The creamy cashew butter keeps the centers unbelievably soft, adds natural richness without any oil or butter, and helps the cookies stay moist while giving them that irresistible chewy texture.
This recipe uses Cashew Butter instead of oil to help achieve that slightly crisp exterior as well as the perfect amount of chewiness in every bite! The dried blueberries give this crinkle cookie that little something different that will wow your cookie tasters!
Want more cookie recipes? Be sure to try out these Vegan Oatmeal Raisin Cookies, they are super soft and delightfully chewy! Or for when you're feeling those chocolatey cravings these no-bake Chewy Chocolate Oatmeal Refrigerator Cookies will win you over, you'll be licking the bowl!
Jump to:
❤️Why you'll love these lemony treats
- Perfect for an afternoon tea. Sweet, but not too sweet.
- These cookies are the ideal size for baby or wedding showers, or even brunch buffets.
- If you're a lemon fan, the lemony flavor really shines through with every bite.
🥄Equipment
- Medium mixing bowl
- Large spoon
- Lemon Squeezer
- Cutting Board
- Knife
- Liquid Measuring cups
- Dry Measuring Cups & Spoons
- Whisk
- Lemon Zester
- Cookie Scoop ( a spoon will work if you don't have one)
- Parchment Paper
- Baking Sheet
🍋Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Almond Flour (not Almond Meal), this helps with the fact we're not using any oil so no subbing here.
- Cornstarch This helps create that classic soft-chewy crinkle texture. It slightly tenderizes the dough and encourages those pretty crackles as the cookies expand. You can also sub with Arrowroot Powder.
- Cashew Butter (I use Artisana brand). Creamy cashew butter acts as your fat source, giving the cookies a rich melt-in-your-mouth texture while keeping them oil-free. You could use Almond Butter, however the texture will change since Almond Butter is not smooth and creamy.
- Maple Syrup Gives natural sweetness, moisture, and softness. Because it’s a liquid sweetener, it helps keep the cookies chewy instead of cakey. I would recommend not subbing this as it lends the perfect flavor.
- Lemon Juice I was short on lemons once and subbed with a mix of bottled lemon juice. I wouldn't sub all of it but if you find yourself a lemon short they will still turn out great if you supplement the shortage with bottled. Don't worry, I tested it and everyone still gobbled them up!
- Lemon Zest (about 1 large lemon). Lemon zest is where the magic happens. It carries the fragrant lemon oils that give your cookies their bright, sunny flavor so be sure not to skip this.
- Vanilla and Almond Extracts Subtle but transformative. Try to use both but can sub all vanilla if needed and your cookies will still turn out great!
- Dried Blueberries These add a little punch of flavor and chewiness. I did test this recipe with and without blueberries and they were still super yummy as a stand alone lemon cookie.
- Powdered Sugar (for rolling) This is important for two reasons, the pretty crackly tops and it also adds just the right amount of sweetness since the cookie itself is not super sweet. It balances it perfectly.
📋Instructions
Step 1.) Gather your ingredients, preheat your oven to 350 F (175 C), and line a cookie sheet with parchment paper.
Step 2.) Combine dry ingredients. In a medium mixing bowl, add the almond flour, cornstarch, baking soda, and salt. Stir to combine.
Step 3.) Whisk wet ingredients. In a separate bowl, add the cashew butter, lemon juice, lemon zest (about 1 large lemon), and extracts. Whisk until smooth and well-combined. (Tip: Remember to zest your lemon before cutting it!)
Step 4.) Combine wet & dry ingredients. Add the wet ingredients to the dry ingredients and stir until fully combined.
The dough should look like this.
Time to add in the blueberries!
Step 5.) Gently fold the dried blueberries into the dough. The dough should be slightly sticky.
Use a cookie scoop to form cookies and drop individually into the powdered sugar.
Roll the cookie around to coat evenly. I used a 1 ¾ inch cookie scoop, if you don't have a cookie scoop simply use a spoon to portion the dough.
Step 6.) Place the dough balls about 2 inches apart on a parchment lined baking sheet. Bake at 350°F (175°C) for 16-18 minutes, or until the edges are golden and the tops have cracked open.
Makes about 10-12 cookies, depending on the size of the scoop used.
You can see the beautiful crinkly crackly tops!
The bottoms will be golden in color when they're done.
The texture will be slightly crisp on the outside and moist and chewy on the inside!
💭Pro Tip
Zesting the Lemon: Always zest your lemon before you cut it. This ensures you get the full, vibrant flavor from the zest. Also, be sure to zest only the yellow part, as the white pith underneath can be bitter. Fresh zest will really make the lemon flavor pop in your cookies and give you all those flavorful lemony essential oils that reside in the skin.
Achieving the Perfect Crinkle: No need to chill the dough! Some recipes recommend chilling. I did not chill the dough for this recipe. You can still get those beautiful cracks just by rolling the dough in powdered sugar before baking. The sugar coating helps create that lovely crinkle effect, giving your cookies their signature look.
🧊Storage & Meal Prep
Refrigeration: Once these lemon blueberry crinkle cookies are baked, they can be stored in an airtight container at room temperature for up to 5 days. They’ll stay chewy and delicious!
Freezing: If you want to make a batch ahead of time or save some for later, freeze the cookies after they’ve cooled. Store them in a freezer-safe bag or container for up to 2 months. Simply thaw at room temperature.
Make Ahead: You can make the dough ahead of time and refrigerate it for up to 2 days. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to bake, roll the dough in powdered sugar and bake as directed.
❓FAQ's
No, I do not recommend using fresh or frozen blueberries. The dough will become too watery, and the color may turn. Dried blueberries are the way to go for a perfectly chewy texture.
The cashew butter and almond flour are what help create that dense, soft center. Plus, rolling the dough in powdered sugar before baking helps the edges crisp up while keeping the inside wonderfully chewy!
Yes! You can make the dough ahead of time and refrigerate it for up to 2 days. Simply wrap it tightly in plastic wrap and chill. When you’re ready to bake, roll in powdered sugar, pop them in the oven and bake as directed.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
Print
Vegan Lemon Blueberry Crinkle Cookies (Gluten Free)
- Total Time: 27 minutes
- Yield: 10-12 Cookies 1x
- Diet: Vegan
Description
These Vegan Lemon Blueberry Crinkle Cookies check all the boxes! Powdered sugar that just melts in your mouth, a satisfyingly crispy golden bottom that provides a slight crunch when you first bite into it, and finally a perfectly chewy center you can really sink your teeth into!
Ingredients
1 ½ cups Almond Flour (6 oz or 170 grams)
½ Tablespoon Cornstarch
½ teaspoon Baking Soda
¼ teaspoon Salt
3 Tablespoons Cashew Butter
2 Tablespoons Maple Syrup
2 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest (about 1 large lemon)
½ teaspoon Vanilla Extract
½ teaspoon Almond Extract
3 ounces Dried Blueberries (about a heaping ½ cup)
½ cup Powdered Sugar (for rolling)
Instructions
- Gather your ingredients, preheat your oven to 350 F (175 C), and line a cookie sheet with parchment paper.
- Combine dry ingredients. In a medium mixing bowl, add the almond flour, cornstarch, baking soda, and salt. Stir to combine.
- Whisk wet ingredients. In a separate bowl, add the cashew butter, lemon juice, lemon zest (about 1 large lemon), and extracts. Whisk until smooth and well-combined. (Tip: Remember to zest your lemon before cutting it!)
- Combine wet & dry ingredients: Add the wet ingredients to the dry ingredients and stir until fully combined.
-
Gently fold the dried blueberries into the dough. The dough should be slightly sticky.
- Use a cookie scoop to form cookies and drop individually into the powdered sugar. Roll the cookie around to coat evenly. I used a 1 ¾ inch cookie scoop, if you don't have a cookie scoop simply use a spoon to portion the dough.
- Place the dough balls about 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 16-18 minutes, or until the edges are golden and the tops have cracked open. Makes about 10-12 cookies, depending on the size of the scoop used.
Makes approximately 10-12 cookies about 2 inches in size.
Notes
Zesting the Lemon: Zest the lemon before cutting it to get the full flavor. Only zest the yellow part, avoid the bitter white pith. Fresh zest makes the lemon flavor pop!
Achieving the Perfect Crinkle: No chilling required! Roll the dough in powdered sugar before baking for that classic crinkle effect and crispy, golden bottom.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Cookies, Desserts
- Method: Baked
- Cuisine: Plant Based
⭐Did you enjoy this Lemon Blueberry Crinkle Cookie recipe?
If you give these Lemony Cookies a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the shot: A behind the scenes look
Shooting on the floor means I always have a supervisor at ground level.
What really happened
Charlie was testing me by placing a paw onto my scene to see if he could get away with a lick of the floor treats. This tactic did not prove successful for him.
He received a crunchy cat treat instead and he said it tasted noting like a chewy lemon blueberry crinkle cookie.
Disclaimer: The nutritional information for Vegan Lemon Blueberry Crinkle Cookies is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Traci says
These are really great! I love the texture of slightly crisp outside and the chewy center. They are just sweet enough without being overdone. I also could not tell the flour was a nut flour - they are delicious.
Rhonda Jones @ Fresh Fun Flavor says
Traci, so glad you enjoyed the Lemon Blueberry Crinkle cookies, they are a favorite around here too! Thank you so much for your feedback, your review truly means the world to me! You really made my day 🙂 -Rhonda
Traci McGrath says
Yea! I’m already making a second and third batch for college care packages and neighbors 🙂
Rhonda Jones @ Fresh Fun Flavor says
I love that Traci, that is so thoughtful of you! I hope they enjoy their treats. And, if you have a lemon fanatic that isn't fond of blueberries (like my dear ole Dad) know that these cookies are still rave worthy and delightfully chewy even if you leave them out!