Vegan Blackberry Lemonade Cookies (Print Version)

Soft, zesty cookies with fresh blackberries and bright lemon flavor. A refreshing vegan treat perfect for summer.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup coconut oil, melted and cooled
06 - 3/4 cup organic cane sugar
07 - 1/4 cup unsweetened applesauce
08 - 2 tbsp fresh lemon juice
09 - 2 tsp finely grated lemon zest
10 - 1 tsp pure vanilla extract

→ Add-ins

11 - 1 cup fresh or frozen blackberries, halved if large

→ Optional Topping

12 - 2 tbsp coarse sugar, for sprinkling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk together melted coconut oil and sugar. Add applesauce, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and creamy.
04 - Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Gently fold in the blackberries, being careful not to crush them excessively. The dough will be soft and slightly sticky.
06 - Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
07 - Sprinkle each cookie with coarse sugar if desired for extra texture and sweetness.
08 - Bake for 11-13 minutes, or until the edges are set and lightly golden.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They taste like lemonade stand nostalgia meets bakery warmth
  • The texture impossibly soft while staying chewy for days
  • Blackberries burst with juice in every other bite creating little pockets of tart sweetness
02 -
  • The dough will feel soft and slightly sticky which is exactly right so do not add more flour
  • Frozen blackberries work beautifully but do not thaw them first or they will bleed too much into the dough
  • These cookies look underbaked when you take them out but they firm up perfectly while cooling
03 -
  • Zest your lemons before juicing them much easier to handle while the fruit is whole
  • Room temperature blackberries fold in more gently without breaking down the dough
  • If your coconut oil solidifies while mixing pop the bowl in the microwave for 15 seconds

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