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5.0 from 3 votes

Vegan Blueberry Cookies

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Servings: 10
Calories: 185 kcal
Course: Dessert , Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 400F.
  2. In a bowl, whisk together the flour, baking powder and salt.
  3. Using a microwave or stovetop, thaw the blueberries until they are soft and jammy.
  4. Let the blueberries cool down for a few minutes.
  5. 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.
  6. 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.
  7. Gradually add dry ingredients to the wet ingredients and fold to form a dough.
  8. This cookie dough is a bit soft so you will need to chill it in the fridge for at least 30 minutes before baking.
  9. 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.
  10. 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

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

% 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.