These vegan thumbprint cookies are a delicious vegan dessert that combines the sweet taste of blueberries with the slightly sour and acidic taste of lemon. The result is a mouthwatering vegan cookie that will be loved by all.
I love pairing these lemon and blueberry vegan thumbprint cookies with these strawberry almond thumbprint cookies. Thumbprint cookies are a favorite in my household, so I always make as many as I can in as many different flavors as possible.
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What You’ll Need For These Vegan Thumbprint Cookies
How To Make Lemon Blueberry Vegan Thumbprint Cookies
1. Preheat oven to 350°F/175 C. Line a baking tray with parchment.
2. In a large bowl, combine flour, powdered sugar, salt, and cornstarch.
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3. Stir to distribute everything evenly and break up any lumps of powdered sugar.
4. Add in the lemon zest and stir.
5. Drizzle in 10 tbsp/150ml of coconut oil. Stir to combine. If the dough is too crumbly, add an additional 1 tbsp/15ml coconut oil.
6. Allow to sit for 5 minutes for the oil to cool slightly if it was very warm otherwise the mixture won’t hold its shape.
7. Scoop barely heaping tablespoons of mixture. Roll into balls and place on the lined baking sheet with 2”/5cm between them.
8. Press your thumb or the back of a teaspoon measure into each ball to create a deep well. Reform any cracks that are formed.
9. Fill each well with a scant 1 tsp/5ml of blueberry jam (or just enough to fill the well and not be heaping (it will leak when baked if over filled).
10. Bake for 13-15 minutes until the bottom edge is just barely golden brown.
11. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
Important Recipe Notes
These vegan cookies are best eaten the same day or they can be stored in an airtight container at room temperature for up to 3 days.
Don’t overfill the middle of the cookies with jam. It will leak out while baking and can make the cookie too wet and mushy.
Vegan Lemon Blueberry Thumbprints
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Ingredients
- 1 ½ cups + 2 tbsp/195g all-purpose flour
- ¾ cup/90g powdered sugar
- ½ tsp/3g salt
- 3 tbsp/24g cornstarch
- 1 tbsp/6g lemon zest
- 10-11 tbsp/150-165ml coconut oil melted
- ¼ cup/90g blueberry jam
Method
- Preheat oven to 350°F/175 C. Line a baking tray with parchment.
- In a large bowl, combine flour, powdered sugar, salt, and cornstarch.
- Stir to distribute everything evenly and break up any lumps of powdered sugar.
- Add in the lemon zest and stir.
- Drizzle in 10 tbsp/150ml of coconut oil. Stir to combine. If the dough is too crumbly, add an additional 1 tbsp/15ml coconut oil.
- Allow to sit for 5 minutes for the oil to cool slightly if it was very warm otherwise the mixture won’t hold its shape.
- Scoop barely heaping tablespoons of mixture. Roll into balls and place on the lined baking sheet with 2”/5cm between them.
- Press your thumb or the back of a teaspoon measure into each ball to create a deep well. Reform any cracks that are formed.
- Fill each well with a scant 1 tsp/5ml of blueberry jam (or just enough to fill the well and not be heaping (it will leak when baked if over filled).
- Bake for 13-15 minutes until the bottom edge is just barely golden brown.
- Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
