Easy Vegan Blueberry Cookies
These easy vegan blueberry cookies are soft and chewy on the inside, perfectly crunchy on the outside, and loaded with blueberry flavor in every bite!
Servings 20 cookies
Calories 182kcal
Equipment
- Scale
- Wooden spatula from Forest Decor
- Ice cream scooper with trigger
- Simple hand mixer
Ingredients
- ½ cup Vegetable oil I used sunflower
- ¾ cup Dark brown sugar
- ½ cup Granulated sugar
- ⅓ cup Blueberries frozen, thaw, without liquid
- 1 tsp Vanilla extract
- 2+½ cups All-purpose flour or GF flour blend
- 1 Tbsp Lemon zest (grated)
- 1 tsp Baking soda
- ½ tsp Salt
- 1 +½ cups White chocolate chips
Instructions
- In a large bowl, combine oil, sugars, frozen but thawed blueberries, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the flour, lemon zest, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
- Fold in the white chocolate chips.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop 2 Tbsp amounts of dough. Roll into balls and place 2-3 inches apart on a lined baking sheet.
- If you want pillowy, soft cookies, don't flatten them. If you want chewy, thinner ones, flatten them with a small glass, at most 1 inch thick.
- Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
- Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
Video
[adthrive-in-post-video-player video-id="RPCuDPay" upload-date="2023-11-13T13:06:37.000Z" name="Blueberry Cookies.mov" description="These delicious vegan blueberry cookies are soft and chewy on the inside, crunchy on the outside, and loaded with refreshing blueberry lemon flavor! They are the perfect sweet treat whether you enjoy them as an after-dinner dessert, mid-day snack, or breakfast cookies. With just ten ingredients and less than ten steps to make, they will be hot and ready to devour in no time!" player-type="default" override-embed="default"]
Notes
- IMPORTANT: I used frozen, thawed blueberries and only measured the berry part and not the liquid part.
- Add 1-2 tbsp/15-30ml blueberry liquid to thin the consistency if it is too stiff. Reasons for that could be that you use homemade apple sauce or the measurements are off.