The Nard Dog Cooks' Vegan Lemon Blueberry Cookies

Make the compote: In a small saucepan over medium heat, combine 1 cup blueberries, 1 tbsp sugar, and 1 tsp lemon juice. Cook for 3 to 4 minutes, gently crushing some berries to release juices.

Whisk 1 tsp cornstarch and 1 tsp water until smooth, pour into blueberry sauce, and cook 1 to 2 minutes stirring constantly until thick and glossy. Let cool completely.

Line a plate with parchment, drop 8 two-teaspoon dollops of cooled compote, and freeze for 35 to 45 minutes until firm to handle.

Prepare lemon sugar: In a small bowl, rub ¼ cup granulated sugar and lemon zest together with your fingertips for 30 seconds until fragrant and damp. Set aside.

Make the dough: In a large bowl, beat the cool softened vegan butter, brown sugar, and granulated sugar for 1 to 2 minutes just until creamy (do not over-whip).

Add vegan yogurt, lemon zest, lemon juice, vanilla extract, and almond extract; mix until evenly incorporated.

Add flour, cornstarch, baking powder, baking soda, and salt. Mix on low just until a thick dough forms with no flour pockets. Gently fold in ¾ cup fresh blueberries.

Divide dough into 8 equal portions (~120g each). Flatten each portion in your palm, place a frozen blueberry puck in the center, and fold dough over to completely seal the seam.

Roll each dough ball generously in the lemon sugar coating. Place on a tray and refrigerate for 1 to 2 hours until chilled and firm.

Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper. Place 4 cookies per sheet with plenty of space.

Bake for 14 to 17 minutes until edges are light golden and tops crackle while centers remain soft.

Cool on sheets for 10 minutes before transferring to a wire rack to finish setting.