| | |

Gluten-Free Blueberry Lemon Cookies (Vegan)

Blueberry and lemon. Lemon and blueberry. Name me another flavor combo more perfect for summer. I’ll wait. It’s the most magical mixture of sweet and tart, fresh and zingy. And these easy gluten-free blueberry lemon cookies are truly everything magical. Not to mention beautiful, look at that beautiful color!

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

Bright purple blueberry lemon cookies full of dark blue wild blueberries and topped with fresh lemon zest.

The Best Gluten-Free Blueberry Lemon Cookies

A soft and slightly chewy blueberry lemon cookie filled with sweet notes of blueberry and bursts of tart lemon. With a crisp edge, these gluten-free and vegan blueberry cookies take just 20 minutes to make and are 100% naturally colored by blueberries. 

Why You’ll Love These Blueberry Cookies

No chill time is needed with these berrylicious blueberry lemon cookies. Simply mix them, bake them, and devour them! Cookies don’t get much easier than that. Better yet, the dough freezes like an absolute dream. Mix up a double, heck, even triple batch and pop any extra straight into the freezer for those last-minute cookie needs.

Bright purple blueberry lemon cookies full of dark blue wild blueberries and topped with fresh lemon zest.

Blueberry Lemon Cookie Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these cookies but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

Gluten-Free Flour: I made these cookies with Kinnikinnick gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.

Vegan ButterI enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Granulated Sugar: This is what I typically have in my pantry but you could also use cane sugar or coconut sugar.

Lemon Juice/Zest: Fresh is best. Bottled lemon juice would work but I advise against dried lemon zest as it’s quite bitter.

Blueberries: I adore using wild blueberries. They are smaller than regular blueberries and have a sweeter more intense flavor but regular blueberries will work as well. This recipe calls for frozen blueberries as I find them juicier but fresh will also work.

** Note: You’ll notice on the bottom recipe card that there are no eggs in these cookies. This is not an error. These cookies are egg-free.

Bright purple blueberry lemon cookies full of dark blue wild blueberries and topped with fresh lemon zest.

How To Ensure Vegan Blueberry Cookie Success

Let’s double-check all our cookie bases to ensure we have the most incredible life-changing gluten-free and vegan blueberry lemon cookies.

Room temperature ingredients: For a smooth and fully incorporated cookie dough, room temperature ingredients are needed. 

Cream the butter & sugar: To create these wondrously chewy cookies, creaming the butter, sugar, and blueberries together until light and fluffy is key. Tiny little microscopic air pockets are being formed, which creates the delicious melt-in-your-mouth texture. This step also creates the beautiful blueberry color these cookies have.

Don’t overbake the cookies: These gluten-free and vegan blueberry lemon cookies are gloriously chewy because they are slightly underbaked when removed from the oven. The heat from the cookie pan will continue to bake these cookies after they come out so don’t worry about them being raw.

Fancy them up: Want a picture-perfect cookie? Garnish each cookie with a little sprinkling of lemon zest after freshly baked. Gorgeous!

Bright purple blueberry lemon cookies full of dark blue wild blueberries and topped with fresh lemon zest.

Can I Freeze The Cookie Dough?

Yes! Woohoo! You can absolutely freeze this cookie dough for when that cookie craving hits. I recommend scooping each cookie dough ball, freezing them on a tray, and then placing the dough into a large Ziploc freezer bag. This will allow you to pull out however many cookies you desire to bake at any time.

And no need to thaw, simply preheat the oven, pop them in, and bake for approximately 1 minute longer than the time listed below on the recipe card.

How To Store Blueberry Lemon Cookies

Store these wow-worthy blueberry cookies in an airtight container at room temperature for up to 5 days. Likewise, they can be frozen in an airtight container for up to 6 months.

Bright purple blueberry lemon cookies full of dark blue wild blueberries and topped with fresh lemon zest.

Fresh Berry Cookie FAQs

Can I add in chocolate chips or nuts?

Absolutely! Instead of using the entire ⅔ cup of wild blueberries for the cookie dough, you could swap in some chocolate chips, chopped almonds, or even some seeds if you desire. Go crazy!

My cookies aren’t perfectly round.

Sometimes an errant blueberry or cookie edge will come out slightly wonky. Don’t sweat it. Use a butter knife or overturned glass to gently re-shape the edges as soon as they come out of the oven.

How do I know they are baked?

The edges will be set and the center will still appear to be slightly underbaked.

The Easiest Gluten-Free Vegan Blueberry Lemon Cookies

Soft, slightly chewy, and loaded with blueberry and lemon goodness, these easy wild berry cookies will become a weekend baking staple. Gluten-free and vegan, blueberry lemon cookies are an absolute delight in every beautiful bite.

I would love to know if you make these easy egg-free blueberry lemon cookies. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Bright purple blueberry lemon cookies full of dark blue wild blueberries and topped with fresh lemon zest.


Other Cookies Recipes To Try

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bright purple blueberry lemon cookies full of dark blue wild blueberries and topped with fresh lemon zest.

Gluten-Free Blueberry Lemon Cookies (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Katie Stymiest
  • Total Time: 25 Minutes
  • Yield: 2.5 Dozen 1x
  • Diet: Gluten Free


Full of fresh summer berry flavor, these amazing gluten-free and vegan blueberry lemon cookies are soft, slightly chewy, and super easy to make.



Blueberry Lemon Cookies

  • 1 ⅓ cups (320g) frozen wild blueberries, divided (⅔ c & ⅔ c)
  • 1 cup (200g) granulated sugar
  • ⅔ cup (151g) vegan salted butter, room temperature
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 2 cups (320g) gluten-free flour 1:1 baking blend
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • optional: lemon zest for garnish


Blueberry Lemon Cookies

  1. Thaw half of the frozen blueberries (⅔ cup) in the microwave. This should only take 30 seconds or so. Set aside.
  2. Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
  3. In the bowl of a stand mixer with the flat beater attachment or a large mixing bowl with an electric mixer, combine the sugar and lemon zest and mix on high for 1 minute.
  4. Add in the butter and thawed blueberries and cream together until light and fluffy. This should take approximately 2 minutes.
  5. Pour in the lemon juice and mix until fully combined.
  6. Add the flour, cornstarch, baking powder, and salt and mix on low until a dough forms. Scrape down the sides of the bowl with a spatula when needed.
  7. With a spatula, combine the remaining frozen blueberries (⅔ cup), into the dough until just combined.
  8. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared cookie sheets approximately 2 inches apart and bake for 13-15 minutes or until the edges are set and the center appears slightly underbaked.
  9. Remove from the oven and allow the cookies to cool for 10 minutes on the tray before removing to a rack to fully cool. Enjoy!
  10. Store leftover cookies in an airtight container at room temperature for up to 5 days and frozen for up to 6 months.
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Similar Posts


    1. The texture will definitely be different and you’ll need to add either guar gum or xanthan gum.

    1. In theory, stevia should work but I have not personally tested it. I’d love to hear if you do.

  1. Would almond flour work well. Its the only g.f. flour i have on hand and these do sound amazing. Very eager to try out this recipe.

  2. Love these. I think I did something wrong though. They came out super soft like a muffin texture. I did use normal butter because i struggle to find vegan butter that isnt just margerine and therefore soft straight out of the fridge. Super tasty and will try again.

  3. I used all purpose flour and dairy butter and they did not come out as vibrant purple/pink as yours and they are not as thick. I used a 2tablespoon scoop / 1.6 oz cookies. Why do you think it wasn’t as thick?

    1. Something as small as kitchen temerpature can affect a cookie. If you desire them thicker, give the dough a chill for a minimum of 1 hour up to 3 days.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star