These Lemon Blueberry Shortbread Cookies are a delicious vegan twist on a classic favorite. Made with homemade Lemon Blueberry Granola butter and bursting with bright lemon and blueberry flavors, they're the perfect sweet treat for spring and summer.
Where traditional shortbread cookies use butter, we used a blend of creamy, flavorful granola butter and coconut oil for the base of this recipe. Organic cane sugar (or coconut sugar, if you like!), lemon zest, and vanilla extract give these cookies their sweet, summery flavor, and this recipe can be made with either all-purpose flour or a gluten-free all-purpose flour mix.
How to Make Granola Butter
To make the granola butter, simply blend one bag of Lark Ellen Farm Lemon Blueberry Granola in a food processor or high-powered blender for about 10 minutes until a smooth butter forms. You may need to add one or two teaspoons of coconut oil to help thin out the mixture.
How to Make Vegan Lemon Blueberry Shortbread Cookies
Combine the granola butter and coconut oil, then add the sugar, lemon zest, vanilla, and oat milk, followed by the flour, and mix until a dough forms.
If your dough is too dry and crumbly, add a little more oat milk one tablespoon at a time until it sticks together. If it’s too wet, add another sprinkle of flour. Shape the dough into a ball and roll out, then cut into shapes with a cookie cutter.
Then, bake at 325 F for 8-10 minutes and remove from the oven.
If you’d like to decorate your cookies with edible flowers, gently press the flowers into the warm cookies, sprinkle with extra sugar, and let cool completely.
Substitutions & Modifications
Feel free to use coconut sugar in place of cane sugar for this recipe, or a gluten-free, all-purpose flour mix instead of flour.
To give these cookies a slight blue hue, we mixed in a tablespoon of blueberry juice to the dough, but this step is completely optional. If you skip the blueberry juice, you may need to add a little more oat milk to your dough.
Vegan Lemon Blueberry Shortbread Cookies
For the granola butter:
1 bag (2 cups) Lark Ellen Farm Lemon Blueberry Granola Butter
1-2 tsp coconut oil for blending the nut butter (if needed)
Other ingredients:
1/2 cup coconut oil, room temperature
1/2 cup organic cane sugar (or coconut sugar)
1/4 tsp kosher salt
1 tbsp lemon zest
1/2 tsp vanilla extract
2 tbsp oat milk
1 tbsp blueberry juice for color (optional)
1 3/4 cups all purpose flour or gluten-free all-purpose flour mix
Edible flowers (optional)
- Make the nut butter. To a food processor or high powered blender, add one bag of Lark Ellen Farm Lemon Blueberry granola. Blend on high, scraping down the sides frequently, for about 10 minutes or until a smooth granola butter forms. Add 1-2 tsp coconut oil if needed to help thin out the mixture. Once the granola butter is creamy and smooth, set aside.
- To a large mixing bowl or stand mixer, add the nut butter and coconut oil and mix together until completely combined, with no chunks of coconut oil remaining.
- Add the sugar, salt, lemon zest, vanilla extract, oat milk, and blueberry juice (if using) and mix until completely combined.
- Add the flour and mix until a dough forms. The dough should be firm and sticky, but not crumbly. If it isn’t sticking together, add a little bit more oat milk. If the dough is too wet, add another sprinkle of flour.
- Shape into a ball, then roll out onto a floured surface until the dough is about 1/4 inch thick and cut into shapes with a cookie cutter.
- Bake at 325 F for 8-10 minutes.
- Remove the cookies from the oven. If decorating with edible flowers, gently press the flowers into the cookies while they’re still hot—the heat will help them stick. Sprinkle with extra sugar and transfer to a wire rack to cool.