Welcome to your new favorite springtime treat—Vegan Blackberry Lemon Crumbl Cookies! This recipe is perfect for any occasion, whether it’s a sunny baby shower, a charming Mother’s Day brunch, or just a quiet afternoon at home.
The Perfect Spring Cookie
These cookies bring together the zesty brightness of lemon and the sweet, lush taste of blackberries. Using only plant-based ingredients, they’re a thoughtful choice for gatherings, ensuring that all guests can indulge regardless of dietary preferences.
Ingredients
– Vegan butter
– Granulated sugar
– Powdered sugar
– Lemon zest
– Chia seeds (as an egg replacement)
– Lemon juice
– All-purpose flour
– Salt
– Baking powder
– Vegan cream cheese
– Coconut whipping cream (chilled overnight)
– Sweetened condensed coconut milk
– Vanilla extract
– Blackberry jam
– Fresh blackberries
Easy to Make
Begin by preheating your oven and preparing your baking sheet. Mix your chia seeds with water to create a gel-like consistency, setting the stage for your cookie dough. In a mixing bowl, cream together the vegan butter and sugars until smooth, then stir in the chia mixture along with lemon juice and zest.
Add your dry ingredients—flour, baking powder, and a pinch of salt—into the wet ingredients, mixing just until the dough comes together. Scoop onto your baking sheet, flatten slightly, and bake until just golden.
Crafting the Frosting
While the cookies bake, blend vegan cream cheese with coconut whipping cream, condensed coconut milk, vanilla, and blackberry jam until fluffy. Chill the frosting to thicken it before spreading on the cooled cookies. Top each cookie with a spoonful of jam and a fresh blackberry.
These cookies are not just delicious—they’re a celebration of what vegan baking can be: simple, inclusive, and utterly delightful. Grab your apron and let the baking begin!
For more delicious vegan treats perfect for Spring, try my Vegan Pink Velvet Crumbl Cookies or my Vegan Carrot Cake!
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- Lemon Cookies
- 1/2 cup vegan butter softened
- ⅓ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
- 4 tsp chia seeds + 4 tbsp water
- 3 tbsp lemon juice
- 1¾ all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Blackberry frosting
- 8 oz cream cheese softened
- 3 tbsp coconut whipping cream, chilled overnight
- ½ cup sweetened condensed coconut milk
- ¼ teaspoon vanilla extract
- ¼ cup blackberry jam
- 6 blackberries fresh
- Preheat the oven to 350F then line a baking sheet with parchment paper and set it aside. In a small bowl, mix the chia seeds and water. Set aside.
- Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
- Whisk in the aquafaba, lemon juice, lemon zest, and the lemon extract and mix until combined.
- Mix in the flour, baking powder, and salt (mix in the poppy seeds now if you’re adding them) until the flour mixture disappears. Don't overmix your dough. Use a large cookie scooper (4tbsp/1/4cup) scoop out 6 equally sized cookie dough balls, and place them on the prepared baking sheet and gently flatten them to about ½ inch in thickness.
- Bake the cookies in the oven for 11 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring them to a cooling rack to cool down fully.
- Once fully cooled, frost with the blackberry frosting and add a dollop of blackberry jam on top.
- Make the blackberry frosting
- Cream the cream cheese, coconut whipping cream, condensed coconut milk, vanilla, and jam together until combined. Mix until fluffy, then chill until thick (about 1 hour.)
- Frost the cookies, top with a blackberry, and enjoy!
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