Name: Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
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)

Nothing brightens up a baking session like the delightful burst of flavor from the Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe. These cookies perfectly balance zesty lemon and sweet blueberries in tender, gluten-free almond flour dough, finishing with a charming crinkle effect dusted in powdered sugar. Whether you’re gluten-sensitive, vegan, or simply chasing a refreshingly fruity treat, this recipe is your new go-to for sharing smiles and sunshine on any occasion.

Ingredients You’ll Need

The image shows nine white bowls arranged on a soft pink tiled surface with a white marbled texture. The largest bowl near the top center contains a coarse beige powder. Below it and to the right are smaller bowls with yellow zest, small white powder, and tiny pink granules side by side. Below them and slightly to the left, there are bowls with a clear pale yellow liquid, a light tan creamy mixture, and a cluster of dark blue berries. Near the bottom, there is a bowl with a dark reddish-brown liquid on the left and a large bowl with white powder on the right. A small bowl with a light yellow liquid is placed to the right of the white powder bowl. The image is brightly lit with soft shadows. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of simple, wholesome ingredients that each play an essential role in crafting the perfect cookie. From the rich almond flour base to the zingy lemon zest and juicy dried blueberries, every component contributes to the cookie’s irresistible taste, texture, and vibrant appearance.

Almond Flour: Provides a naturally gluten-free, nutty base with a moist, tender crumb.
Cornstarch: Helps give the cookies a delicate, soft texture and perfect crinkle.
Baking Soda: The leavening agent that ensures just enough rise for light, airy bites.
Salt: Balances and enhances the sweetness and citrus flavors.
Cashew Butter: Adds creaminess and a subtle nutty richness that ties everything together.
Maple Syrup: Natural sweetness that complements lemon and blueberry without overpowering.
Lemon Juice: Infuses bright acidity for that unmistakable fresh lemon zing.
Lemon Zest: Intensifies the lemon fragrance and flavor, making each bite lively.
Vanilla Extract: Adds warm, sweet depth to the overall flavor profile.
Almond Extract: Enhances the almond flour’s natural notes, boosting complexity.
Dried Blueberries: Chewy pockets of sweet-tart goodness that pop with every bite.
Powdered Sugar: For that classic crinkle cookie look and an extra touch of sweetness on the outside.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe

Step 1: Prep and Preheat

Start by gathering all your ingredients because having everything ready makes baking so much smoother and more enjoyable. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking while baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together almond flour, cornstarch, baking soda, and salt. This dry mix is the foundation that shapes your cookie’s texture and ensures even flavor throughout.

Step 3: Whisk Wet Ingredients

In a separate bowl, combine the cashew butter, maple syrup, freshly squeezed lemon juice, lemon zest, vanilla extract, and almond extract. Whisk these ingredients until smooth and creamy. Pro tip: zest your lemon before cutting it, so you don’t miss out on that fragrant zest.

Step 4: Combine Wet & Dry

Pour the wet ingredients into the bowl with the dry ingredients, stirring until you form a slightly sticky dough. This is where the magic begins to take shape as flavors meld and textures start to come alive.

Step 5: Fold in Dried Blueberries

Gently fold the dried blueberries into your dough, distributing them evenly without breaking them apart. These blueberries add that lovely chewy texture and sweet-tart flavor that sets these cookies apart.

Step 6: Shape and Coat

Use a cookie scoop (around 1 ¾ inch) or a spoon to portion your dough into balls. Roll each ball generously in powdered sugar until evenly coated. This step is key to achieving the classic crinkle cookie look and an extra sugary touch.

Step 7: Bake to Perfection

Arrange the coated dough balls on your parchment-lined baking sheet, leaving about 2 inches between each to allow for spreading. Bake at 350°F (175°C) for 16-18 minutes, or until the edges turn golden and the cookie tops show those signature cracks. You’ll end up with 10-12 beautiful cookies, depending on your scoop size.

How to Serve Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe

A baking tray holds eleven round cookies with a cracked surface, dusted with white powdered sugar, which highlights the cracks and uneven texture on top. The cookies are light brown with some darker spots, suggesting chocolate chips inside. The tray has a brown baking paper lining and is resting on a white marbled surface with a pink tiled background visible on the right side. The edges of the tray show signs of use with darkened and uneven texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of extra powdered sugar right before serving can brighten the presentation and enhance the sweet-tart flavor. For a fun twist, add a thin slice of lemon or a few fresh blueberries on the side for a colorful, edible accent.

Side Dishes

These cookies pair wonderfully with a warm cup of herbal tea or a glass of cold almond milk. Their refreshing lemon notes complement light beverages perfectly, making snack time something to truly savor.

Creative Ways to Present

For special occasions, arrange your Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe on a pretty platter lined with lemon leaves or edible flowers to elevate the experience. You can also stack them in a clear jar or gift box tied with a ribbon for a heartfelt homemade gift.

Make Ahead and Storage

Storing Leftovers

Store your leftover cookies in an airtight container at room temperature, where they will stay fresh and chewy for up to 4 days. Avoid refrigeration to keep their perfect cookie texture intact.

Freezing

If you want to enjoy these cookies later, freeze them individually on a baking sheet, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months — just thaw at room temperature before serving.

Reheating

To refresh your cookies’ soft texture after storage, warm them briefly in a toaster oven or regular oven at 300°F for about 5 minutes. This gentle heat brings back that freshly baked feel to every bite.

FAQs

Can I substitute cashew butter with another nut butter?

Absolutely! Almond or sunflower seed butter works well, though it can slightly change the flavor and texture. Just choose a creamy version for the best dough consistency.

Are fresh blueberries okay instead of dried?

Fresh blueberries have more moisture, which can affect the dough. If you want to use fresh, reduce the lemon juice slightly and maybe add a bit more almond flour to maintain the dough’s firmness.

Is it possible to make these cookies soy-free?

This recipe is naturally soy-free as it uses almond flour and nut butters. Just double-check your extracts and dried blueberries to ensure no hidden soy ingredients.

Can I use regular flour instead of almond flour?

You can, but it will no longer be gluten free. Using all-purpose flour will produce a different texture—chewier and less tender. For true Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe results, almond flour is best.

How do I get the signature crinkle effect on these cookies?

Rolling the slightly sticky dough balls generously in powdered sugar before baking creates that iconic cracked surface as the cookies expand and bake.

Final Thoughts

If you’ve been looking for a cookie that’s vibrant, delicious, and friendly to a variety of diets, the Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe is a must-try. The combination of bright lemon, juicy blueberries, and tender almond flour dough makes for an unforgettable treat that’s easy to whip up and impossible not to love. Give this recipe a whirl and let these cookies add a zingy touch of joy to your day!