These Vegan Blueberry Pie Cookies combine sweet lemon cookie dough with a homemade blueberry pie filling for a truly decadent cookie. They are soft, chewy, gooey, & taste just like a blueberry lemon pie!
These vegan blueberry cookies are the newest addition to my stuffed cookie series! So far we have made apple pie cookies, pecan pie cookies, pumpkin pie cookies, and even coffee cake cookies!
These new blueberry cookies take the same base cookie dough recipe as those cookies but swap out the spice for lots of lemon flavor. Then, we're making a gooey and absolutely delicious blueberry filling to bake into these berry pie cookies.
Ingredients:
Ingredient notes:
- Cornstarch: Is necessary to thicken the blueberry pie filling! You could try replacing cornstarch with arrowroot powder or potato starch, but I haven't personally tried either so do not know how it will turn out.
- Vegan butter: My two favorite vegan butter brands to bake with are country crock plant-butter sticks and Earth Balance buttery sticks.
- Lemon extract: I used Watkins Lemon Extract in this recipe which gives the cookies lots of lemon flavor!
- Flax Egg: To make a flax egg you'll need a mix of ground flaxseed and water. Ground flaxseed can be substituted 1:1 with chia seeds.
How to make vegan blueberry cookies
Make & chill the lemon cookie dough
First, cream together the vegan butter, sugar, and lemon zest. Creaming the zest into the fat (aka the butter) helps to make these cookies extra lemony!
Then, mix in the flax egg and lemon extract.
As a final step add in the all-purpose flour, baking powder, and salt and mix into a thick lemon cookie dough. Then, cover with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour or up to 24 hours.
P.Ss.- while these cookies definitely have lemon flavor, if you're looking for a truly lemon-packed cookie made with real lemon juice, you have to try my Vegan Lemon Sugar Cookies next!
Make the blueberry pie filling
First, mix the cornstarch and water together in a container to create the cornstarch slurry. This helps dissolve the cornstarch so it doesn't clump up once heated.
Then, add the blueberries, sugar, lemon juice, and cornstarch slurry to a pot.
Mix together and bring to a simmer. Once simmering, cook for 2-3 minutes or until the mixture begins to thicken and turn a deep purple color. Then, remove from the heat and set aside to cool and continue to thicken.
Shape & fill the cookies
Remove the cookie dough from the fridge and roll it into 10-11 cookie dough balls. Roll the cookie dough balls in a bowl of sugar, then add to a baking tray.
Next, use your thumb to press into the center of each cookie and use your fingers to make a larger indent in the center of each cookie dough ball.
Add about 1 Tablespoon of the cooked blueberry pie filling to the cookies. You want to make sure the filling isn't overflowing, but that there is enough in each cookie as pictured below.
Bake & enjoy!
Finally, bake the vegan blueberry cookies at 350F for 13-15 minutes until they are baked through. They will initially be pretty soft but will firm up as they cool.
This is also the perfect time to use a spoon or round biscuit cutter to form the cookies into perfect circles.
Then, move the cookies to a baking rack to continue cooling. Once cooled, serve & enjoy!
FAQ & Tips:
Can I make blueberry cookies gluten-free?
Yes! Just make sure to substitute the all-purpose flour for a gluten-free all-purpose flour like Bob's Red Mill GF flour. Other flour alternatives like coconut flour or almond flour will NOT work in this recipe.
Can I make these cookies with other fresh berries?
Definitely! Raspberries, blackberries, or strawberries would all work well in this recipe.
You can also use frozen blueberries to make the filling. Just keep in mind you may not need quite as much water as the original recipe calls for in the blueberry pie filling.
How do I store blueberry pie cookies?
Cookies can be stored in a closed container in the fridge for 48 hours or in the freezer for up to 1 month. After 48 hours in the fridge, the cookie bottoms can get soggy so storing them in the freezer is definitely best.
I also highly recommend storing these pie filling cookies between layers of parchment paper as they are relatively sticky and will stick together when stored on top of each other.
Cookie troubleshooting:
Cookies spread too much: This is usually due to adding an incorrect amount of flour, which is why I always recommend measuring cookies in grams. The other causes could be not chilling your dough long enough, old/expired baking powder, using vegan butter from a tub as it contains more moisture, using more sugar than the recipe calls for, or using the incorrect oven temperature (if it's too low, cookies spread more).
Cookies didn't spread enough: This is almost always due to using too much flour- another reason I recommend measuring flour in grams and using a digital scale! Other reasons could be not using the correct amount of water in your flax egg or reducing the sugar/butter that is called for in this recipe as both of those add moisture to the dough.
These soft & gooey Vegan Blueberry Pie Cookies taste just like a blueberry pie in cookie form. With a gooey blueberry filling and a chewy lemon cookie base, they are truly amazing. Enjoy!
-TSG
More lemon & blueberry desserts you will love:
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Vegan Blueberry Pie Cookies
Ingredients
Lemon Cookies:
- ½ cup vegan butter room temperature
- ½ cup + 2 Tablespoons sugar ( ½ cup for dough, 2 Tbsp for rolling before baking)
- ¼ cup brown sugar
- 2 teaspoons lemon zest zest from 1 lemon
- 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp water
- 1 teaspoon lemon extract
- 1 ½ cups+ 3 Tablespoons all-purpose flour
- ½ teaspoons baking powder
- ¼ teaspoon salt
Blueberry Pie Filling:
- 3 Tablespoons water
- ½ Tablespoon cornstarch
- 1 cup fresh blueberries
- 3 Tablespoons sugar
- 1 Tablespoon lemon juice
Instructions
Make the cookie dough:
- First, add the room-temperature vegan butter, ½ cup of white sugar, brown sugar, and lemon zest to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
- Next, add the flax egg and lemon extract to the bowl and mix together for about 30 seconds.
- Add in the all-purpose flour, baking powder, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms.
- Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.
Make the Blueberry Pie Filling:
- First, make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.
- Next, add the blueberries, sugar, lemon juice, and cornstarch slurry to a saucepan. Stir together and bring to a simmer over medium heat.
- Once simmering, continue cooking until the mixture becomes thick, glossy, and turns a deep blue/purple color (about 2-3 minutes). Then, remove from the heat and set aside to cool.
Assemble & Bake the Cookies:
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
- Remove the dough from the fridge and use a cookie scoop to scoop out 10-11 evenly-sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the 2 Tbsp of sugar that was set aside so that each dough ball is coated in sugar.
- Place the lemon cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.
- Use your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger. Then, spoon about 1 Tablespoon of the cooled blueberry pie filling into the center of each cookie.
- Once filled, make sure the cookies are at least 2 inches apart on the baking tray as they will spread while baking. Then, add the tray to the oven and bake the cookies for 13-15 minutes until the edges are crisp and the centers are set but still gooey.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While the cookies are on the tray and still warm, use a spoon or a large biscuit cutter to shape the cookies into perfectly round circles.
- Then, move the cookies to a wire rack to continue cooling.
- Once cooled, enjoy blueberry pie cookies!
Notes
- Please see the blog post for substitution notes & cookie troubleshooting tips or leave any questions in the comments!
- Cookies can be stored in a closed container in the fridge for 48 hours or in the freezer for up to 1 month. After 48 hours in the fridge, the cookie bottoms can get soggy so storing them in the freezer is definitely best.
- I also highly recommend storing cookies between layers of parchment paper as they are relatively sticky and will stick together when stored on top of each other.
Alt says
Could I use dairy butter and regular egg for this recipe?
Megan says
I haven't tested it with either, but it may work!