Lemon Blueberry Thumbprint Cookies
These Vegan Lemon Blueberry Thumbprint Cookies are zesty, buttery, and jam-filled. Easy to make and perfect for a fruity, dairy-free treat!
Servings 18 serves
Calories 84kcal
Ingredients
- 1 ½ cups All-purpose flour plus 2 tablespoons; approx. 195g total
- ¾ cup Powdered sugar (90g)
- ½ teaspoon Salt (3g)
- 3 tablespoon Cornstarch (24g)
- 1 tablespoon Lemon zest (6g)
- 10-11 tablespoon Coconut oil (150-165ml) melted
- ¼ cup Blueberry jam 90g
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, powdered sugar, salt, and cornstarch until well combined and no lumps remain.
- Add lemon zest and stir to distribute evenly.
- Drizzle in 10 tablespoons of melted coconut oil and stir until a soft dough forms. If the dough is too crumbly, add 1 more tablespoon of coconut oil and stir again.
- Let the dough rest for 5 minutes to allow the coconut oil to cool slightly. This helps the dough hold its shape when rolling.
- Scoop out heaping tablespoons of dough and roll them into balls. Arrange on the prepared baking sheet with 2 inches of space between each.
- Use your thumb or the back of a teaspoon to gently press a deep well into each cookie. If the edges crack, press them back together gently with your fingers.
- Spoon about 1 teaspoon of blueberry jam into each well. Avoid overfilling, or the jam may leak while baking.
- Bake for 13–15 minutes, or until the bottom edges are just turning golden brown.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 84kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 67mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg