Lemon Blueberry Cookies

    Light & sweet. Unlike me.

    GF. V. SF. NF.


    1 cup vegan butter (I use soy free Earth Balance)

    3/4 cup sugar

    3/4 cup brown sugar

    Juice of 1 lemon

    Zest of 1 lemon

    1 tsp vanilla extract

    1 tsp ground chia seeds

    1 cup GF AP flour (I use Pamela's Artisan Blend)

    1/2 cup garbanzo flour (chickpea flour)

    2 tsp cream of tartar

    1 tsp baking soda

    1/2 tsp salt

    1/2 cup dried blueberries


    Preheat oven to 350°

    Line 2 cookie sheets with parchment

    Mix butter, sugars, lemon juice, lemon zest, vanilla, and chia seeds until fluffy

    Add in the flours, cream of tartar, baking soda, and salt and mix until combined

    (if your dough is too dry, add in an extra splash of lemon juice, if it's too wet, add in a little extra AP flour)

    Fold in dried blueberries

    Scoop dough balls onto parchment lined cookie sheets

    Press each cookie down lightly

    Pop your pans in the refrigerator for 15 minutes so the cookies don't spread out too much when they bake

    Bake 10-12 minutes

    These will look under-baked but will end up being the perfect thin and crunchy cookie with a soft center

    Let cool for a few minutes on the pan

    Using a spatula, move cookies to a paper bag to cool

    Try not to eat all of them immediately

    Makes about 2 dozen big cookies, or 3 dozen lil guys

    Vicious Variations:

    So many combos of this cookie!

    Swap the lemon for lime or orange

    Try dried cranberries or goji berries instead of bluebs

    Sound Mate:

    Rainbow - Long Live Rock & Roll

    It's chilly outside. Let these bright lemony cookies be your L.A. connection.

    copyright © 2019 Filthy Batch

    Killer Recipes. Scratch Made. Real Food. Gluten Free. Vegan. Soy Free. Filthy Batch.