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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.

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