Whipped Feta

Feta cheese is delicious, I love adding it to my salads, eggs, vegetables, and more. It is such a good cheese. I always have it in my fridge. But have you tried Whipped Feta? It is the BEST. Whipping feta in a food processor or blender, takes the chees…

Feta cheese is delicious, I love adding it to my salads, eggs, vegetables, and more. It is such a good cheese. I always have it in my fridge. But have you tried Whipped Feta? It is the BEST. Whipping feta in a food processor or blender, takes the cheese to a whole new level. In…

Blueberry Cookies with Crumble Topping

stack of blueberry cookies on cooling rack with gray backgroundThese soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form! Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here! Enjoy these blueberry muffin cookies in the spring or any…

stack of blueberry cookies on cooling rack with gray background

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!

Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here!

a stack of vegan blueberry cookies on a wire rack.

Enjoy these blueberry muffin cookies in the spring or any time of year using fresh, frozen or even dried blueberries. They’re soft, chewy and loaded with plump blueberries, just like my Vegan Blueberry Muffins. The streusel sprinkled on top is the perfect finishing touch!

They can be made gluten free and even customized with flavor boosters, like lemon zest, lavender, or extra berries! A little lemon glaze drizzled on top couldn’t hurt, either.

Why you’ll love these blueberry muffin cookies

  • Just like blueberry muffins – What makes these blueberry muffin-esque cookies so special is their soft and fluffy interior and slightly crisp exterior. It’s what you’d get in a bakery-style muffin but in a cookie!
  • The sweet crumble topping – The 3-ingredient crumble sprinkled on top of the cookies is a lovely and charming finishing touch. It takes this simple cookie recipe over the top!
  • Packed with juicy blueberries – I’m always picking up cases of blueberries as soon as they’re in season so I can use them in blueberry pancakes, lemon blueberry bread, blueberry cake, and, now, these delicious blueberry cookies.
vegan blueberry cookies on a wire rack.

How to make blueberry cookies

Find the complete recipe with measurements in the recipe card below.

Cream the butter and sugars together in the bowl of a stand mixer until creamy and smooth. Next, beat in the milk and vanilla. Stop the mixer and add in the flour, baking soda, cornstarch, and salt. Mix on low speed until just combined.

Lastly, use a spatula to gently fold in the blueberries.

Tip: Be very gentle when folding in the berries. Some will burst but that’s okay! However, if too many burst, the cookie dough will turn green.

cookie dough and fresh blueberries in a large white bowl.

Use a cookie scoop or spoon to scoop the cookie dough from the bowl onto a baking sheet. 

Sprinkle a generous amount of the crumble topping on each cookie dough mound, then gently press it into the dough.

Bake the cookies until they’re golden around the edges. Let them cool slightly, then enjoy!

For extra decoration, add a drizzle of vanilla glaze, lemon glaze, or cream cheese frosting over the cookies when they’re done cooling.

vegan blueberry cookies on a wire rack.

Frequently asked questions

Should I use fresh blueberries or frozen blueberries in these cookies?

Both work well! I like to use fresh blueberries because they don’t bleed as much as frozen blueberries. If you do use frozen berries, do not thaw them ahead of time. You can also use dried blueberries if you’d like.

Can these cookies be made gluten-free?

Yes! Substitute the all-purpose flour for a quality gluten-free flour blend, like Better Batter or Bob’s Red Mill.

What else can I add to the cookie dough?

You can customize the cookies with a 50-50 mix of blueberries and another berry or chocolate chips. You can also add a little lemon zest and/or lemon extract for lemon blueberry cookies, or culinary lavender for blueberry lavender cookies.

Do I have to use blueberries?

Not if you don’t want to! Experiment with chopped strawberries, raspberries, blackberries, peaches, or apples instead of blueberries.

How long do they last?

Vegan blueberry cookies will stay soft and chewy for 2 to 3 days when stored in an airtight container at room temperature. You can also keep them in the fridge for about 5 days or in the freezer for up to 3 months.

close up on a blueberry cookie with a bite taken out of it.
stack of blueberry cookies on cooling rack with gray background
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Blueberry Cookies

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 163kcal

Ingredients

Crumble Topping

Blueberry Cookies

Instructions

  • Make the crumble topping – In a small bowl, stir the flour and sugar together, then add the melted butter and stir until crumbs form. Place in the refrigerator while you prepare the cookie dough.
  • Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
  • In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
  • Beat in the milk and vanilla until fluffy and combined.
  • Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
  • Gently fold in the blueberries until incorporated. If some of them break a little, that's fine, just try to be gentle.
  • Use a cookie scoop or spoon (about 1 1/2 tablespoons) to scoop the dough and place on the prepared baking sheet. Flatten them just slightly (so you can stick the crumble on better).
  • Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
  • Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!

Notes

  1. Gluten free – Use a quality gluten free flour mix. I like Better Batter and Bob’s Red Mill 1:1 flour.
  2. You can swap the blueberries for strawberries, peaches, apples or other fruits.
  3. They will keep at room temperature for 2-3 days, 5 days in the refrigerator or frozen for longer.

Nutrition

Serving: 1of 20 cookies | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 142mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

French Toast Casserole

This French toast casserole recipe is the easiest way to make French toast for a crowd. Instead of standing at the stove, flipping slices to order, you pile cubed bread into a casserole dish, douse it in a rich, cinnamon-spiced custard, and bake it wit…


This French toast casserole recipe is the easiest way to make French toast for a crowd. Instead of standing at the stove, flipping slices to order, you pile cubed bread into a casserole dish, douse it in a rich, cinnamon-spiced custard, and bake it with pecans and brown sugar on top. It’s a breeze to assemble on the morning you plan to serve it, but if you want to streamline this French toast casserole recipe even more, you can put it together the day before and let it sit overnight in the fridge. The next morning, all you have to […]

Mother’s Day Brunch Ideas

A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life! With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making…

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The post Mother’s Day Brunch Ideas appeared first on Spoon Fork Bacon.

A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life!

A collage of our best Mothers Day recipes.

With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making with kids!

Brunch Basics

Whether you’re having a simple Mother’s Day spread or need some tips on how to make your regular breakfast options extra special for Mom’s special day, these simple recipes are sure to impress!

  • Make Perfect Scrambled Eggs to serve with breakfast. The simple technique used for these scrambled eggs will give you soft, fluffy, and flavorful eggs each and every time.
  • Skip the messy grease splatter by making a batch of our Oven Baked Bacon. It’s crispy and delicious with minimal effort and will keep your stovetop clean and available for the other brunch goodies you have cooking up!
Scrambled eggs in a skillet with toast on the side.
Cooked bacon on a platter ready to be served.
  • Homemade Bagels are a staple at the brunch table. Slather them with your favorite sweet or savory cream cheese. Not your thing? Then just pile on eggs and bacon for an easy breakfast bagel sandwich!
  • Honey Butter is the perfect condiment to use for toast, bagels, french toast, pancakes, or anything else that needs a sweet and creamy final touch.
Everything bagels, some sliced and topped with cream cheese and veggies.
Honey butter smeared on toast.

Egg Dishes for Mother’s Day Brunch

No Mother’s Day brunch is complete without eggs. Whether scrambled, baked into a casserole or strata, or sunny side up over potatoes or toast, these high-protein, high-flavor recipes are perfect for your Mother’s Day celebration.

  • This simple Breakfast Casserole is easy to make ahead, cutting down on Sunday morning prep time! It’s the perfect addition to any brunch, especially if you’re planning more of a potluck or buffet-style spread! Make sure to check out our tips and tricks for this recipe to ensure success!
  • Baked Egg Boats – This is probably the most popular breakfast and brunch recipe on our site! It is essential to your Mother’s Day brunch menu! It’s super delicious, easily customizable, and perfect for Mom’s special day.
Breakfast casserole with a scoop out and some in a bowl next to it.
Baked egg boats with a knife.
  • While this Hash Brown Crust Bacon and Cheddar Quiche is a little time-consuming, you can easily make it ahead of time. But don’t worry — the extra effort is 100% worth it! It fits all of your breakfast favorites into one delicious quiche and is sure to be a crowd-pleaser.
  • Sausage Strata is bread pudding’s craveable savory cousin. We loaded this casserole up with sausage, cheese, cream, and eggs — perfect for a crowd!
  • Prep for these Twice Baked Breakfast Potatoes the day before to assemble and bake on Mother’s Day morning. With dippy eggs, crispy bacon, and plenty of melty cheese nestled inside tender potatoes, you can’t go wrong with this recipe!
A sliced bacon, cheddar, and chive quiche with hash brown crust.
Sausage strata recipe in a dish with a scoop out.
A close up of twice baked breakfast potatoes.
  • This savory Herb and Cheese Dutch Baby is part soufflé, part pancake, and 100% beautiful straight out of the oven. We top ours with lots of gruyere cheese and serve it alongside crispy bacon and a fresh green salad, perfect for any brunch!
  • Need a healthier brunch recipe for Mother’s Day? This Green Shakshuka is packed with spinach and some spice for a big flavor punch that will not disappoint! It’s gluten-free, low-carb, and packed with protein. It’s a really beautiful dish that’s also one of our favorite Mother’s Day brunch recipes!
Herb and cheese dutch baby in a skillet with a towel around the handle.
  • Nothing is as customizable as a classic Breakfast Burrito. We stuff ours with eggs, hashbrowns, bacon, and plenty of cheese. We’ve also included several variations to make a breakfast burrito that will satisfy anyone’s tastebuds.
  • This savory, Simple Cheesy Skillet Hash Browns and Eggs takes less than 30 minutes to whip up! The hash browns get crispy on the bottom, while the the yolks stay nice and runny. Add some bacon and buttery toast on the side, and you have the perfect brunch dish!
  • Breakfast Scramble Stuffed Avocado is a quick and easy brunch recipe. It can be easily altered to suit mom’s taste (like subbing the ham for bacon or sautéed diced mushrooms). Also, if your mom is an avocado fan, this recipe is perfect! Pro tip: Buy your avocados in advance! Then they can be perfectly ripe when it’s time to whip up this recipe!
Breakfast Burrito cut in half to show all the ingredients.
Simple cheesy skillet hash browns and eggs with bread and a wooden spoon.
A close up of breakfast scramble stuffed avocados on a white plate.

Egg-Free Savory Mother’s Day Brunch Ideas

Savory brunch food doesn’t always have to include eggs. These savory options are sure to hit the spot of everyone around the table on Sunday.

  • If you’re looking for something on the lighter side, our Beet-Cured Salmon Brunch Platter is exactly what you need. Make it ahead and serve with your favorite local bagels and toppings to make this a stress-free breakfast or brunch celebration!
  • BBQ Chicken Salad – This classic salad is one of our go-to entree salads. Filled with chopped greens, corn, bacon, tomatoes, chicken, and more! Everyone, especially mom, will go nuts over this hearty and delicious salad!
A platter of beet cured salmon, bagels and veggies with wooden serving utensils.
Loaded BBQ chicken salad on a plate with dressing on the side.
  • Our Italian Chopped Salad is an explosion of flavor and texture in the best way possible! Tangy pepperoncini, olives, and radishes shredded romaine and radicchio, and plenty of beans, salami, and provolone cheese. Serve a big bowl on the Mother’s Day brunch table and watch it quickly disappear!
  • Who said waffles have to be sweet? Try these incredible savory Gruyere Green Onion Waffles slathered with butter on your next Mother’s Day menu.
  • No brunch is complete without a big batch of Biscuits and Gravy on the table. The biscuits are perfectly crispy on the outside and fluffy on the inside. They swim in an addictive creamy seasoned sausage gravy.
The best Italian Chopped Salad recipe on a platter.
Gruyere and Green Onion Waffles
Biscuits and gravy in a bowl.
  • Need a savory finger food for your Mother’s Day brunch spread? Try these Roasted Cherry Tomato and Feta Toast Points for a crowd-pleasing snack. Dreamy whipped feta topped with roasted garlic-infused cherry tomatoes, all on crispy toast points, make this recipe a true fan-favorite!
  • A little savory, a little sweet — we weren’t sure exactly where to put the Chicken and Waffles, but they deserve a spot at brunch. Crispy oven-baked chicken over pillowy waffles slathered in maple syrup — yum!
A platter of roasted cherry tomato and whipped feta toast.
Fried chicken and waffles with syrup on a plate.

Pancakes, Waffles, and French Toast for Mother’s Day

It isn’t brunch without a waffle, french toast, or pancake being served up! These recipes take ordinary breakfast foods to the next level with extra flavor and decadent ingredients – perfect for any special occasion.

  • Meyer Lemon and Ricotta Stuffed Crepes – I love this recipe. It’s such a perfect treat to make for Mother’s Day! Delicious crepes are filled with ricotta and lemon zest. Then they’re drizzled with honey, but maple syrup can be used instead. Also, if you can’t get your hands on Meyer lemons, use whatever citrus you have on hand or prefer. They will be delicious regardless of the citrus used!
Meyer lemon and ricotta stuffed crepes on a plate.
A plate of brown sugar, coconut, blueberry pancakes with a bite on a fork.
  • These tasty Strawberry and Cinnamon French Toast Roll Ups are so fun! They use slices of bread that are stuffed and rolled like cinnamon rolls! It makes for such a delicious breakfast or brunch recipe. You can also switch up the berries in this recipe – we love subbing in blueberries!
  • If you’re not in the mood for sweets, try these Savory French Toast Roll Ups, instead! With cheese and bacon stuffed in each roll, you can enjoy them slathered in butter! Change it up with a drizzle of maple syrup for an addicting sweet and savory combo.
  • These delicious and fluffy Coconut Banana Pancakes are a classic Mother’s Day food. Adding coconut to basic banana pancakes makes them over-the-top delicious. You can also make them extra indulgent by slathering warm peanut butter over the top for a special treat!
Strawberry and cinnamon French toast rollups with a serving spoon.
A square pan of savory french toast roll ups with some served on a small plate.
A close up of coconut banana pancakes with fresh bananas and coconut flakes.
  • If you’ve never had our Salted Chocolate Dipped Liege Waffles, an occasion like Mother’s Day is the perfect time to give them a try! They take a little more time and effort to make, but it’s so worth it! The Swedish pearl sugar adds lovely caramelized bits throughout the waffles and gives them a delightfully chewy texture!
  • Make a double batch of our banana bread and whip up a perfect batch of our Banana Bread French Toast! Lucious banana bread coated in crushed sweet and crunchy cornflakes for a sweet and fluffy on the inside, crispy on the outside decadent French toast — the perfect Mother’s Day treat!
Salted chocolate dipped liege waffles.
Two pieces of banana bread french toast with caramelized bananas and maple syrup on a plate.

Cakes and Other Brunch-Worthy Desserts

Special occasions call for extra special desserts. If Mom has a sweet tooth, serve any of these brunch desserts along with some of the savory options above.

  • This ridiculously delicious Carrot Cake with Cream Cheese Frosting is just what mom deserves! Not only is the cake moist, flavorful, and tender, but the cream cheese frosting might be the best thing ever! It’s incredibly creamy, rich and decadent – the perfect paring!
  • A beautifully bright and fresh Strawberry Shortcake is just what your brunch table needs. Big Cornmeal biscuits topped with sweet strawberries and a massive dollop of whipped cream! It’s the perfect spring dessert mom will love!
Carrot cake recipe on a cake stand with a slice out.
Cornmeal drop biscuit strawberry shortcakes.
Brown butter braided cinnamon roll cake topped with shredded coconut on a plate.
An baking dish of strawberry cinnamon rolls with chamomile and vanilla glaze with one removed.
Blood orange and beet salad over honeyed yogurt in a bowl.
  • Try these Sweet Potato Donuts, which swap some of the flour for mashed sweet potatoes. The cloud-like texture is unbeatable. Dipped in butter and rolled in cinnamon sugar, everyone at the table will be asking for more!
  • A true 30-minute dessert, this Strawberry and Pistachio Tart is a simple, beautiful, and tasty dessert for Mother’s Day. Ripe strawberries, honey, cream cheese, and pistachios are spread on top of puff pastry. No one will believe how easy this stunning dessert is!
A close up of a plate of sweet potato spudnuts coated with sugar and cinnamon.
Strawberry Tart with pistachios on a parchment sheet.

Easy Recipes for Mom to Make With the Kids!

With small kiddos, Mother’s Day can be the perfect time to get them involved, making something special for mom! Whether mom is getting in the kitchen with them or they’re helping make mom a meal to remember, these simple recipes will do the trick.

  • Strawberry Muffins are the perfect Mother’s Day brunch treats to make with the kiddos! It’s a super simple, absolutely delicious recipe. Kids can help with combining the wet and dry ingredients and stirring the batter. They can also help with folding in strawberries, and filling the muffin tins.
  • This Fresh Summer Appetizer Platter is not only gorgeous but super tasty! There’s no cooking or baking involved, and kids LOVE making all those cute little melon balls. Kids can get their creative juices flowing by assembling the platter, making it a beautiful spread for mom!
Freshly baked strawberry muffins on a counter.
Fresh summer appetizer platter with napkins and a drink.
  • Triple Berry Bread Pudding is a decadent and rich dish that’s so simple to toss together and tastes incredible. Have the kids help rip apart the croissants, or pour ingredients into the custard mixture! They can also help to drizzle the salted vanilla glaze on top!
  • For super simple finger food, have the kids help put together Egg Salad Sandwiches! Make hard-boiled eggs, peel them, and stir in a few flavor-packed ingredients. Then spread it all on slices of Mom’s favorite bread!
  • Blueberry Cobbler is a recipe kids love helping to make! They love stirring up the simple blueberry filling and pouring it into the skillet. They also love to scoop big dollops of the thick batter over the filling and sprinkle the sugar over everything! We highly recommend serving this dessert with big scoops of vanilla ice cream!
Triple berry bread pudding in a baking dish with a scoop out.
Egg salad sandwich recipe on a surface.
Blueberry cobbler recipe in a skillet with ice cream on top.
  • Our Egg McMuffins allow kids to work on their egg-cracking skills while providing mom with a decadently delicious dish to enjoy on her special day! You can also make homemade English muffins, which would make these extra memorable.
  • Simple Charcuterie Flatbreads is another no-cook, no-bake recipe that (depending on their age) kids can do all by themselves! The flatbreads come together quickly; plus, they can be taken on the go, making them perfect picnic food. Simply add the drizzle of honey just before serving!
A close up of several egg mcmuffins.
Simple charcuterie flatbreads with honey on the side.
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Lemon Brownies

close up on a stack of yellow vegan lemon brownies topped with a lemon glaze.These gooey and fudgy Lemon Brownies feel like classic brownies but have the same bright and zesty flavors as lemon bars. A simple lemon glaze on top adds a burst of sweet lemon flavor to every bite! If you love lemon desserts as much as I do, then you’ll definitely want to check out my…

close up on a stack of yellow vegan lemon brownies topped with a lemon glaze.

These gooey and fudgy Lemon Brownies feel like classic brownies but have the same bright and zesty flavors as lemon bars. A simple lemon glaze on top adds a burst of sweet lemon flavor to every bite!

If you love lemon desserts as much as I do, then you’ll definitely want to check out my Lemon Cupcakes, Lemon Blueberry Bread, Lemon Crinkle Cookies, and Lavender Lemon Bars!

a stack of yellow vegan lemon brownies topped with a lemon glaze.

Gooey vegan brownies + zesty lemon bars + chewy blondies = these irresistible vegan lemon brownies!

This easy vegan lemon brownie recipe is perfect for spring. Just like classic brownies and blondies, they’re rich and chewy but are bursting with bright and refreshing lemon flavors! A simple lemon glaze on top is the perfect finishing touch, adding just the right amount of sweetness to every bite. 

If you can’t stand the thought of brownies without chocolate, then fine, call them lemon cookie bars. 😉

Why you’ll love these lemon brownies

  • A brownie-lemon bar hybrid – With a moist, gooey, and fudgy texture and a fresh lemon flavor, these brownie-lemon bar hybrids are a unique and delicious dessert!
  • Bright and zesty – Fresh lemon juice, lemon zest, lemon extract, and a 2-ingredient lemon glaze fill these glazed lemon brownies with bright and refreshing flavors.
  • A treat for spring – While I love gooey eggless brownies year-round, these lemon blondies are a perfectly refreshing treat for spring!
side view of a stack of yellow vegan lemon brownies topped with a lemon glaze.

Frequently asked questions

What can you add to lemon brownies?

It hasn’t been tested, but you can experiment with this recipe by folding ½ cup to ¾ cup of vegan white chocolate chips or fresh blueberries, 1 to 2 teaspoons of dried culinary lavender, or up to 2 tablespoons of poppy seeds into the batter.

Can you replace the lemon glaze?

Instead of the lemon glaze, decorate the brownies with a dusting of powdered sugar, spread a layer of my Whipped Lemon Buttercream or Vegan Cream Cheese Frosting on top, replace it with a simple vanilla glaze instead (replace the lemon extract with vanilla extract), or add a few dollops of my Vegan Lemon Curd on top for double the lemon goodness!

Can these brownies be made gluten-free?

Yes! Just replace the all-purpose flour with a quality gluten-free flour blend.

How long do they last?

The brownies keep well for up to 3 days when stored in an airtight container at room temperature. They can also be stored for up to 1 week in the refrigerator.

Can you freeze lemon brownies?

I haven’t tried it, but the brownies should freeze well for about 2 to 3 months in an airtight container.

a stack of yellow vegan lemon brownies topped with a lemon glaze.
close up on a stack of yellow vegan lemon brownies topped with a lemon glaze.
Print

Lemon Brownies

These gooey and fudgy Lemon Brownies feel like classic brownies but have the same bright and zesty flavors as lemon bars. A simple lemon glaze on top adds a burst of sweet lemon flavor to every bite!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 bars
Calories 172kcal

Ingredients

  • 1/2 cup vegan butter softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • 3 teaspoons fresh grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 drops yellow food coloring optional
  • 1 3/4 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Glaze

Instructions

  • Preheat the oven to 350 degrees F and lightly grease a 9×9 (or 8×8) inch baking pan. Or line it with parchment paper for easy removal.
  • In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugar until creamy.
  • Add the vanilla, lemon extract, lemon zest, juice and optional yellow food coloring. Mix until combined, scraping the sides and bottom of the bowl as needed.
  • Stop the mixer and add the flour, followed by the cornstarch, baking soda and salt. Turn the mixer on low speed and mix until just combined.
  • Spread in the prepared pan, using an offset spatula. The dough is thick, like cookie dough, so be patient and get it as even as possible with either your hands or the spatula.
  • Bake for 25 minutes, until just set in the center. Don't over bake, or they will be dry.
  • Let them cool in the pan for about 15 minutes, then lift out using the parchment paper (if using) and let cool completely on a wire rack.
  • In a small bowl, mix the powdered sugar and lemon juice until thick but pourable. Add additional powdered sugar if needed. Spread over the cooled brownies.
  • Let the glaze harden before slicing and serving. Enjoy! You can sprinkle a little extra lemon zest on top, if you want.

Notes

  1. Leftover lemon brownies will keep for up to a week in the refrigerator, or about 3 days on the countertop in a covered container.
  2. Gluten free? Substitute a gluten free flour.

Nutrition

Serving: 1of 16 | Calories: 172kcal | Carbohydrates: 31g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 117mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg

15 Minute Lemon Pasta

close up on creamy lemon pasta in a white bowl.Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein! Looking for more creamy vegan pasta recipes? Check out my One Pot Vegan Pasta, Pumpkin Pasta Bake, Vegan Manicotti, and Vegan Spinach…

close up on creamy lemon pasta in a white bowl.

Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!

Looking for more creamy vegan pasta recipes? Check out my One Pot Vegan Pasta, Pumpkin Pasta Bake, Vegan Manicotti, and Vegan Spinach Artichoke Pasta.

close up on creamy lemon pasta in a white bowl.

This easy, dreamy, and creamy Lemon Pasta recipe is ready to eat in 15 minutes! It’s bursting with refreshing lemon flavors but is still comforting enough for chilly spring days.

Despite being a really simple spring or summer meal, vegan lemon pasta has a surprising amount of plant-based protein to keep you fuller longer. I blended silken tofu with lemon juice and lemon zest to make a zesty and creamy yet filling pasta sauce, then folded white beans and spinach into the finished dish. Once it’s ready, the pasta packs a whopping 20 grams of plant-based protein per serving!

Why this is the perfect pasta dinner for spring

  • Lovely lemon flavors – Fresh lemon juice and lemon zest in the pasta sauce fill this dish with light lemon flavors, making it a refreshing meal for spring.
  • Rich and creamy – Blending silken tofu in the pasta sauce makes it surprisingly indulgent without having to use cream or milk.
  • High in protein – There’s some sneaky protein in this lemon pasta recipe thanks to silken tofu and white beans! For even more protein, swap the regular pasta for your favorite protein pasta or bean-based pasta.
ingredients for lemon pasta in a blender.

How to make lemon pasta

Find the complete recipe with measurements in the recipe card below.

Boil the pasta according to the package instructions, then drain and set aside.

Blend the silken tofu, lemon juice, lemon zest, salt, and red chili flakes until smooth and creamy. Set aside.

Heat the olive oil in a skillet over low-medium heat. Once hot, add the garlic and cook until fragrant.

Pour the lemon pasta sauce into the pan with the garlic. Add the cooked pasta to the pan, then toss to coat. Turn down the heat.

cooked pasta on top of a white, creamy sauce in a large pot.

Stir the white beans*, baby spinach leaves, and parmesan cheese (optional) into the lemon pasta until the spinach wilts and the cheese melts.

*Blend the white beans directly into the lemon cream sauce if you’d like. You still get a creamy pasta dinner, but you won’t miss out on the extra protein.

Serve the lemon pasta in bowls with lemon zest and parmesan sprinkled on top, then enjoy!

creamy lemon pasta in a large pot.

Frequently asked questions

What should I serve with vegan lemon pasta?

Lemon pasta is filling enough to be served on its own for spring and summer dinners. To make it extra hearty, you can top it with vegan chicken, lemon tofu, vegan salmon, or cooked vegetables, like asparagus, peas, or broccoli.

A few simple sides will round out the meal really nicely. I recommend sticking with a light arugula or kale salad, crusty bread, focaccia, or garlic bread, and cooked veggies, like asparagus or summer squash. These Lavender Lemon Bars or Lemon Crinkle Cookies would be great for dessert, too!

What can I substitute for the tofu?

Feel free to swap the silken tofu for ½ to ¾ cup unsweetened vegan cream (or coconut milk) instead. Pour it into the pan when you would normally add the sauce, then stir in the rest of the sauce ingredients (there’s no need to blend the sauce for this option).

Can I make the sauce ahead of time?

Sure! You can blend the sauce as normal, transfer it to an airtight container, and store it in the fridge for up to 3 days before serving.

How do you store the leftovers?

Once cooled, transfer the leftover lemon pasta to an airtight container and store it in the fridge for 2 to 3 days. Reheat the leftovers in a saucepan over medium heat until warmed through. Feel free to add a splash of milk to make the pasta creamy again.

a fork scooping up lemon pasta from a white bowl.
close up on creamy lemon pasta in a white bowl.
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15 Minute Lemon Pasta

Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!
Course Main Dish
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 423kcal

Ingredients

  • 12 ounces linguine or other pasta
  • 12 ounces silken tofu
  • 1/2 cup fresh lemon juice + zest from 1 large lemon
  • 1 teaspoon salt
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 15 ounce can white beans drained and rinsed, optional
  • 2 cups baby spinach optional
  • 1/2 cup shredded vegan parmesan optional

Instructions

  • Boil the pasta according to package instructions, then drain and set aside.
  • While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, salt and red chili flakes. Blend until smooth. Set aside.
  • In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
  • Pour the creamy sauce from the blender into the pan with the garlic and stir.
  • Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.
  • If desired, stir in the white beans and baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.
  • Serve.

Notes

  1. Leftovers will keep for around 3 days in the refrigerator. I don’t recommend freezing this dish.
  2. To increase the protein even more, use chickpea, edamame or lentil pasta.
  3. If you don’t want to use silken tofu, simply add 1/2-3/4 cup of vegan cream (unsweetened) or coconut milk. No need to blend the sauce, just add to the pan after you sauté the garlic.

Nutrition

Serving: 1of 5 servings | Calories: 423kcal | Carbohydrates: 74g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 489mg | Potassium: 762mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 4mg

Vegan Almond Croissant Cookies

close up on Vegan Almond Croissant Cookies topped with sliced almonds and dusted with powdered sugar.These Vegan Almond Croissant Cookies seriously taste like an almond croissant in cookie form! The cookies are stuffed with a rich almond filling, topped with sliced almonds and then dusted with powdered sugar. Want more melt-in-your-mouth vegan cookies? Try my Lemon Crinkle Cookies, Vegan Lofthouse Cookies, and Raspberry Almond Vegan Thumbprint Cookies. When vegan almond…

close up on Vegan Almond Croissant Cookies topped with sliced almonds and dusted with powdered sugar.

These Vegan Almond Croissant Cookies seriously taste like an almond croissant in cookie form! The cookies are stuffed with a rich almond filling, topped with sliced almonds and then dusted with powdered sugar.

Want more melt-in-your-mouth vegan cookies? Try my Lemon Crinkle Cookies, Vegan Lofthouse Cookies, and Raspberry Almond Vegan Thumbprint Cookies.

close up on Vegan Almond Croissant Cookies topped with sliced almonds and dusted with powdered sugar.

When vegan almond croissants and buttery soft cookies get together, you end up with these decadent Vegan Almond Croissant Cookies. 

These cookies have been going viral on social media thanks to creator, baker, and blogger, Ryan Nordheimer. To make them, a simple almond-flavored cookie dough is stuffed with a soft and buttery almond filling. The cookies are decorated with sliced almonds and a dusting of powdered sugar for that classic almond croissant look.

I created a recipe quite similar but without the use of dairy or eggs. The result? The most amazing cookies I’ve ever tasted.

Why I’m in love with these almond croissant cookies

  • Rich and decadent – These are some truly fancy cookies that taste rich and decadent, even though they don’t have many complicated steps or ingredients.
  • Easier to make than croissants – Craving a vegan croissant but not the work that comes with making them? These vegan almond croissant cookies are the perfect alternative!
close up of a Vegan Almond Croissant Cookie cut in half.

How to make them

Find the complete recipe with measurements in the recipe card below.

Add the vegan almond frangipane ingredients to a food processor and process until it’s creamy and smooth. Place it in the fridge until it’s time to stuff the cookies.

The viral almond croissant cookie recipe uses rum in the frangipane to compliment the almond flavor. If that sounds good to you, make the almond filling with 1 1/2 teaspoons of dark rum and 1/2 teaspoon of almond extract instead.

smooth almond filling in a food processor.

Next, cream the softened vegan butter and sugar in the bowl of a stand mixer until smooth. Gently mix in the vegan yogurt and almond extract. To finish, mix in the flour, cornstarch, baking soda, and salt until just combined.

Scoop out about 3 tablespoons worth of cookie dough from the bowl and flatten it with your hands. Add a small scoop of the almond filling to the center of the flattened cookie dough, then fold the dough over top and form it into a ball. Repeat until you run out of cookie dough/almond filling.

Stuffing flattened Vegan Almond Croissant Cookie dough with a scoop of almond filling.

Place the stuffed cookie dough balls onto a prepared baking sheet and push a few sliced almonds on top of each one.

Chill the cookie dough before baking: This will prevent the cookies from spreading too much in the oven! You can skip this skep if you’re in a rush, but I don’t recommend it. You might end up with flat cookies.

unbaked Vegan Almond Croissant Cookies topped with sliced almonds on a baking sheet.

Bake the cookies until they’re just barely golden brown around the edges. Set them aside to cool before dusting them with powdered sugar. Enjoy!

close up on baked Vegan Almond Croissant Cookies on a baking sheet.

Frequently asked questions

What is almond frangipane?

Frangipane, or almond cream, is a soft and sweet French baking staple. It’s traditionally made from almond flour or ground almonds, eggs, sugar, and butter and used as a filling for tarts, croissants, and other pastries.

Do you have to chill the cookie dough?

Technically, chilling the cookie dough is optional. Popping the dough in the fridge for 30 minutes will cool the butter and prevent the dough from spreading in the oven; however, if you’re short on time, you can bake the cookies as soon as they’re assembled.

Can they be made gluten-free?

I haven’t tested it, but you should be okay to replace the all-purpose flour in the almond cookies with a quality gluten-free flour blend instead. I usually have great results with King Arthur Measure for Measure Flour.

How long do they last?

The cooled cookies will last for about 4 or 5 days when stored in an airtight container at room temperature.

Can you freeze almond cookies?

Yes, the baked cookies freeze well for about 3 months. Store them in an airtight container or ziplock bag to keep them fresh.

close up on a pile of Vegan Almond Croissant Cookies topped with sliced almonds and dusted with powdered sugar.
close up on Vegan Almond Croissant Cookies topped with sliced almonds and dusted with powdered sugar.
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Vegan Almond Croissant Cookies

These Vegan Almond Croissant Cookies seriously taste like an almond croissant in cookie form! The cookies are stuffed with a rich almond filling, topped with sliced almonds and then dusted with powdered sugar.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 16 minutes
Dough chilling time 30 minutes
Total Time 1 hour 6 minutes
Servings 15 cookies
Calories 375kcal

Ingredients

Almond Filling (Vegan Frangipane)

Cookie Dough

The Rest

Instructions

  • Prepare: Line a large baking sheet with parchment paper, or lightly grease with nonstick spray. Preheat the oven to 350 degrees F.
  • Make the almond filling: Add all almond filling ingredients to a food processor and process on high until creamy and smooth, about 2 minutes. Scrape the sides as needed. Do not over process. Refrigerate until ready to use.
  • Make the cookie dough: Add the softened vegan butter and sugar to a large bowl. With a stand mixer (paddle attachment) or handheld mixer, mix until creamy and smooth. Now add the yogurt and almond extract and mix until well combined. Add the flour, then sprinkle the cornstarch, baking soda and salt on top of the flour. Mix until just combined.
  • Fill and roll the cookies: Using a large cookie scoop (about 3 tablespoons), scoop out a portion of cookie dough. Flatten the dough, then scoop about 1 tablespoon of the almond filling and place in the center of the flattened cookie dough. Bring the dough around the filling and form into a ball. Place on the prepared baking sheet (the cleanest side up) and push several sliced almonds on top of each cookie. Continue until you have formed all the cookies.
  • Chill: If you can, chill the cookies on the baking sheet in the refrigerator for 30 minutes. This will prevent them from spreading too much in the oven. If you don't have time, it will still work to bake them immediately.
  • Bake: Bake the cookies in the oven for 16-18 minutes, until they are just barely golden on the edges and you don't see any wet dough on top. Let them cool for about 10 minutes on the pan, then transfer to a cooling rack. Dust with powdered sugar and enjoy!

Notes

  1. Instead of yogurt, you can use applesauce or 1 flax egg (1 tbs ground flaxseeds mixed with 2.5 tablespoons water).
  2. For gluten free, you can try a quality gluten free flour mix. Don’t just use almond flour, it won’t work here.
  3. Instead of cornstarch, you can use tapioca starch or arrowroot. 
  4. The cookies stay fresh for up to 4-5 days in a covered container, or a few more days in the refrigerator. You can also freeze the cookies.

Nutrition

Serving: 1of 15 large cookies | Calories: 375kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 250mg | Potassium: 78mg | Fiber: 2g | Sugar: 27g | Vitamin A: 647IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 2mg

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