These delightful vegan lemon blueberry oat cookies are a perfect blend of tangy lemon zest, sweet blueberries, and hearty oats, offering a burst of fresh flavors and a satisfying texture. Ideal for a summer treat or a wholesome snack, these cookies are not only delicious but also simple to make. The use of vegan ingredients ensures that they cater to a wide range of dietary preferences, making them a fantastic choice for everyone to enjoy.
Ingredients
- Granulated Sugar and Lemon Zest: Begin by taking ¼ cup (53g) of granulated sugar and 2 tablespoons of lemon zest. These will form the base flavor, combining sweet and citrusy notes.
- Vegan Butter and Brown Sugar: Use ½ cup of melted vegan butter along with ½ cup (108g) of packed dark brown sugar. This will add richness and moisture to your dough.
- Non-Dairy Milk and Vanilla Extract: Incorporate 3 tablespoons of unsweetened, non-dairy milk and 2 teaspoons of vanilla extract to add depth and enhance the flavors.
- All-Purpose Flour and Rolled Oats: Measure out 1 cup (145g) of all-purpose flour and 1 cup (105g) of old-fashioned rolled oats. These dry ingredients will provide structure and texture to your cookies.
- Corn Starch, Baking Soda, and Kosher Salt: Add 1 tablespoon of corn starch, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. The corn starch will help achieve a soft texture, while the baking soda and salt will aid in leavening and flavor balance.
- Blueberry Jam and Fresh Blueberries: Finally, prepare 2½ tablespoons of blueberry jam and 1 cup of fresh blueberries. These will infuse the cookies with fruity bursts and a beautiful color.
Directions
- Prepare the Sugar Mixture:
- In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to massage the zest into the sugar until they are well combined and the sugar is fragrant.
- Incorporate Wet Ingredients:
- Whisk in the melted vegan butter, followed by the dark brown sugar. Ensure these ingredients are thoroughly mixed.
- Add the non-dairy milk and vanilla extract, whisking until the mixture is smooth and cohesive.
- Mix Dry Ingredients:
- In a separate bowl, combine the all-purpose flour, old-fashioned rolled oats, corn starch, baking soda, and kosher salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until a soft dough forms.
- Add Blueberries and Jam:
- Gently fold in the fresh blueberries. Be careful not to overmix to prevent the berries from bursting.
- Drop dollops of blueberry jam into the dough and lightly fold, creating streaks without fully blending the jam into the dough.
- Chill the Dough:
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will help the dough firm up and enhance the flavors.
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Using a cookie scoop or spoon, portion out approximately 1.5 tablespoons of dough per cookie, placing them on the prepared baking sheet with some space between each dough ball.
- Bake the Cookies:
- Bake the cookies for 10-12 minutes, or until the edges are light golden brown and crisp. The centers may appear slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire cooling rack to cool completely.
These cookies are now ready to be enjoyed, offering a delightful combination of sweetness, citrus, and berry goodness in every bite!
