Vegan and Gluten Free Lemon Blueberry Bliss Cookies (Sugar-Free!)
Servings 10 servings
Calories 300kcal
Ingredients
- 1/3 cup melted butter 1/4 cup dairy-free milk 1/2 cup lakanto 1:1 sugar sub 1/4 cup fresh lemon juice 1 tbsp lemon zest 1/2 tbsp vanilla extract 1 bob's red mill egg replacer (flax egg should work too) 1 cup 1:1 gluten-free flour 1 cup almond flour 1/4 cup cornstarch, arrowroot or tapioca flour 1 tsp baking powder 1 tsp baking soda 3/4 cup fresh blueberries (lightly coat with flour)
- topping
- lakanto powdered sugar
Instructions
- preheat your oven to 350 degrees fahrenheit.
- in a mixing bowl, combine melted butter, dairy-free milk, lakanto, lemon juice, lemon zest, vanilla extract, and egg replacer. mix well.
- add gluten-free flour, almond flour, cornstarch, baking powder, and baking soda to the wet mixture. stir until a smooth and thick dough forms.
- very gently fold in blueberries until evenly distributed throughout the dough.
- form the dough into large and thick cookies using your hands. place them on a lined baking sheet, leaving space between each cookie.
- bake in the preheated oven for 17-20 minutes, depending on the size of your cookies. check them at the 17 minute mark to prevent overbaking. mine baked for just under 20!
- once the cookies are golden brown and set, remove them from the oven and let them cool on the baking sheet for a few minutes.
- transfer the cookies to a wire rack to cool completely. you can dust with lakanto powdered sugar if you would like!
- enjoy your vegan and gluten-free lemon blueberry bliss cookies, sugar-free!