Vegan Lemon Blueberry Crinkle Cookies (Gluten Free) Recipe
These Vegan Lemon Blueberry Crinkle Cookies are a delightful gluten-free treat bursting with fresh lemon zest and tangy dried blueberries. Made with almond flour and naturally sweetened with maple syrup, these cookies are perfectly soft with a crackled powdered sugar exterior, ideal for a light, refreshing snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 10-12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Dry Ingredients
- 1 ½ cups Almond Flour (6 oz or 170 grams)
- ½ Tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Wet Ingredients
- 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
Add-ins and Coating
- 3 ounces Dried Blueberries (about a heaping ½ cup)
- ½ cup Powdered Sugar (for rolling)
Instructions
- Prepare and preheat: Gather all your ingredients, preheat your oven to 350°F (175°C), and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium mixing bowl, whisk together the almond flour, cornstarch, baking soda, and salt until evenly combined to create a smooth base for the dough.
- Whisk wet ingredients: In a separate bowl, blend the cashew butter, maple syrup, lemon juice, lemon zest, vanilla extract, and almond extract until smooth and well incorporated. This step helps distribute flavors evenly throughout the dough.
- Mix wet and dry: Pour the wet mixture into the dry bowl and stir gently until a uniform, slightly sticky dough forms, ensuring all ingredients are thoroughly combined.
- Incorporate dried blueberries: Fold the dried blueberries carefully into the dough to distribute them evenly without breaking them, adding delightful bursts of fruity flavor in every bite.
- Shape and coat cookies: Using a cookie scoop (about 1 ¾ inch) or spoon, portion the dough into individual balls. Roll each ball in powdered sugar until fully coated to create the signature crinkle effect after baking.
- Bake: Place the coated dough balls about 2 inches apart on the parchment-lined baking sheet. Bake for 16-18 minutes or until edges turn golden and the cookie surfaces crack. Let cool before serving for best texture.
Notes
- Ensure to zest the lemon before juicing for maximum flavor without waste.
- If you don’t have cashew butter, almond butter or another nut butter can be substituted, keeping the same quantity.
- For a sweeter cookie, adjust maple syrup slightly upward but be cautious as too much can affect texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Be gentle when folding in dried blueberries to prevent crushing and discoloring the dough.