Jessica in the Kitchen · by Jessica Hylton
Blueberry Cookies with Lemon Glaze
NUTRITION · PER SERVING29M COOK
CAL 13%·PRO 4%
CARBS 46G72% OF CAL
1G FIBER0G ADDED0G INTRINSIC17G OTHER28G TOTAL SUGAR
FAT 8G27% OF CAL
5G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan cookies bursting with fresh blueberries and topped with a bright lemon glaze. Tender and jammy pockets of berry paired with tart citrus, perfect for summer.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup vegan butter (softened, 112g)
- 1 cup brown sugar (200g)
- 2 tablespoons unsweetened vegan milk (30ml)
- 1 teaspoon vanilla extract (5ml)
- 1 teaspoon lemon zest (2g)
- 2 tablespoons fresh lemon juice (30ml)
- 2 cups all-purpose flour (sifted, 240g)
- 1 tablespoon cornstarch (8g)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon sea salt (3g)
- 1 3/4 cups fresh blueberries (260g)
- 1 cup powdered sugar (120g)
- 2-3 tablespoons fresh lemon juice (30ml-45ml)
- 1/2 teaspoon lemon zest (1g)
At a glance
PER SERVING · TIME 29M
CAL 13%·PRO 4%
CARBS 46G72% OF CAL
1G FIBER0G ADDED0G INTRINSIC17G OTHER28G TOTAL SUGAR
FAT 8G27% OF CAL
5G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 14m
- Sodium
- 49mg
- Total sugar
- 28g
- Added sugar
- ≥26g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 19mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 49MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.