Vegan Blackberry Lemonade Cookies (Print Version)

Soft vegan cookies with fresh blackberries and bright lemon flavors, offering a perfect sweet-tart balance for summer snacking.

# List of Ingredients:

→ Wet Ingredients

01 - 1/2 cup coconut oil, melted and cooled
02 - 3/4 cup granulated sugar
03 - 1/4 cup unsweetened almond milk
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 tablespoon lemon zest (about 1 large lemon)
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon fine sea salt

→ Add-ins

11 - 3/4 cup fresh blackberries, roughly chopped

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons freshly squeezed lemon juice

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together melted coconut oil and sugar until smooth. Add almond milk, lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
03 - In a separate bowl, mix together flour, baking powder, baking soda, and salt until evenly blended.
04 - Gradually add dry ingredients to wet ingredients, stirring just until a dough forms. Be careful not to overmix.
05 - Gently fold in chopped blackberries, being careful not to crush them excessively.
06 - Scoop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 12-14 minutes, or until edges are set and lightly golden.
08 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - If desired, whisk together powdered sugar and lemon juice to make glaze. Drizzle over cooled cookies and allow to set before serving.

# Expert Advice:

01 -
  • These cookies are soft and pillowy with the most gorgeous purple streaks running through them
  • The balance of tangy lemon and sweet blackberry feels like eating sunshine
  • Nobody ever guesses they are completely plant-based
02 -
  • Coconut oil must be completely cooled before mixing or it will seize up when combined with cold ingredients
  • These cookies continue baking on the hot sheet, so remove them when edges are just barely set
  • The glaze sets quickly, so work fast once you start drizzling
03 -
  • Zest your lemon before squeezing to make the most of every part of the fruit
  • Pat frozen blackberries completely dry with paper towels before adding to dough

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