Vegan Blackberry Lemon Crumbl Cookies
Prep time
Cook time
Total time
Author: Carrots and Flowers
Recipe type: Vegan
Cuisine: Dessert
Serves: 6 cookies
Ingredients
- 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
Instructions
- 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!
Notes
Save the leftover blackberry frosting as a pancake topper for the weekend.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-blackberry-lemon-crumbl-cookies/