Vegan Blueberry Cookies
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5.0
3 reviews
Excellent
Vegan Blueberry Cookies
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These vegan blueberry cookies are perfectly chewy on the outside with a burst of blueberries on the inside. To top it all off, we have a drizzle of vegan white chocolate on top. The best part is that it can all be done in just 20 minutes!
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Ingredients
- 1 cup flour
- 3.5 oz vegan white chocolate
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup vegan butter
- 3.5 oz frozen blueberries
- 1 teaspoon vanilla extract
- ¼ cup cane sugar
- 2 tablespoon brown sugar
Instructions
- Preheat your oven to 400F.
- In a bowl, whisk together the flour, baking powder and salt.
- Using a microwave or stovetop, thaw the blueberries until they are soft and jammy.
- Let the blueberries cool down for a few minutes.
- While the blueberries are cooling, add the butter, white sugar, and brown sugar to another bowl and cream them together until the mixture is light and fluffy.
- Next, add the blueberries to the sugar and butter mixture and cream together. You want the blueberries to be completely mashed into the mixture, and it should become a deep purple color.
- Gradually add dry ingredients to the wet ingredients and fold to form a dough.
- This cookie dough is a bit soft so you will need to chill it in the fridge for at least 30 minutes before baking.
- Scoop out the cookie dough using a cookie scoop and place it over a baking tray lined with baking paper. Make sure to leave enough space between the cookies.
- Bake the cookies at 400F for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes before serving!
Notes
- White chocolate: If you're not following a vegan diet, use regular white chocolate in this recipe. The cookies will still be delicious and full of blueberry and white chocolate flavors.
- Choose the right vegan butter: When making these vegan blueberry cookies, it's important to choose a vegan butter that you enjoy the flavor of, as it will heavily influence the overall flavor of your cookies. I like Miyoko's vegan butter.
- Gluten-Free: If you're following a gluten-free diet, you can still enjoy these vegan blueberry cookies. Simply swap out the regular flour for a gluten-free flour blend. Make sure also to use certified gluten-free, vegan white chocolate to keep the cookies entirely gluten-free.
- Don't skip the cooling: After thawing and mashing the blueberries into the butter and sugar mixture, let it cool for a few minutes. This will prevent the heat from affecting the texture of the cookie dough.
- Storing: After enjoying these delicious cookies, you may have some leftovers. Don't worry; you can store these vegan blueberry cookies in an airtight container in the fridge for up to 5-7 days.
- Freezing: Scoop the dough into individual cookies and place them on a baking sheet. Freeze until solid, then transfer to a sealed container or bag. They can be frozen for up to 3 months.
- Reheating: When ready to enjoy them, let the cookies thaw in the fridge overnight. You can then reheat them in the oven at a low temperature until they are warmed through.
Nutrition Information
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Calories
185kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
2mg
(1%)
Sodium
140mg
(6%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 140mg | 6% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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