Vegan Lemon & Blueberry Cake Cookies

In recent weeks, my life has been taken over by lemons.

For my Advanced Higher Chemistry project, I’ve been extracting limonene (an essential oil found in citrus fruits) from the zest of 9 oranges and 12 lemons. Using up the leftover orange juice was easy (I just drank it!), but finding a use for the lemon juice was more difficult.

Most baking recipes prefer to use zest over the juice of lemons as it has a stronger flavour - unfortunately not the most helpful in my scenario! So I came up with my own recipe for lemon and blueberry cookies, using up four of my pre-zested lemons in the process…

Ingredients (makes 21 cookies):

For the cookies:

  • 1 tbsp flaxseed + 3 tbsp water

  • 100g caster sugar

  • 100g vegan spread

  • 200g plain flour

  • 1 tsp bicarbonate of soda

  • 1/2 tsp baking powder

  • 1 tsp vanilla extract

  • 3 lemons, juiced

  • 100g blueberries (fresh or frozen)

For the drizzle:

  • 100g icing sugar

  • 1/2 lemon, juiced


  1. Preheat the oven to 160C.

  2. Combine the flaxseed and water in a small bowl and set aside to thicken to form a flax “egg”.

  3. Meanwhile, cream together the vegan spread and sugar. Add the lemon juice along with the vanilla extract and flax “egg” and beat again.

  4. Add the flour, bicarbonate of soda and baking powder. Stir to combine, then add the blueberries.

  5. Divide the mixture into small scoops on baking trays and bake for 15-18 minutes.

  6. Meanwhile, make the lemon icing. Sieve the icing sugar and combine with the juice of half a lemon. Add additional lemon juice or icing sugar until you achieve the consistency that you desire.

  7. Once the cookies have cooled, drizzle over the icing and allow to set. Enjoy!


Although I set out intending to bake cookies, I actually ended up with some sort of cake and cookies fusion - they’re shaped like a cookie but with the texture of a cake?! I personally love the result - the soft, light and fluffy texture works really well with the fresh and fruity flavours. It’s almost like a first taste of Spring!

I hope you find this a useful recipe if you’re ever struggling to know what to do with leftover lemon juice - it’s a great way to prevent unnecessary food waste. Enjoy baking!