Introducing Vegan Blueberry Cookies that are naturally blue thanks to juicy frozen blueberries baked right into the dough. These delightful treats come together in less than an hour, making them perfect for any upcoming Spring gathering.
Here are some helpful tips and tricks:
- Opt for frozen blueberries for the best results; they tend to release more juice and give a better color to the cookies, but fresh ones will work too.
- Using an electric mixer ensures that the butter gets thoroughly mixed with the blueberries, resulting in a smooth dough.
- Refrigerating the dough for at least 30 minutes prevents the cookies from spreading too much while baking.
- Feel free to use your favorite type of chocolate chips, whether it’s white, regular, or dark!
Now, let’s answer some common questions:
- Can I use fresh blueberries instead of frozen?
Absolutely! You can follow the same method as outlined in the recipe. - Can I use a different berry instead of blueberries?
Of course! Raspberries, blackberries, and even strawberries would all make delicious alternatives. - How can I make this recipe gluten-free?
Simply swap out the all-purpose flour for a gluten-free flour blend like Bob’s Red Mill or King Arthur’s.
Now, onto the ingredients:
Vegan Blueberry Cookies
Ingredients
- ¾ cup frozen blueberries fresh works too
- ⅓ cup plant-based butter such as Country Crock plant cream, softened (grass-fed butter is also an option)
- 1 tsp vanilla extract
- ½ cup cane sugar coconut sugar can be used but will change the cookie color
- 1.5 cups all-purpose flour or gluten-free flour blend
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free mini chocolate chips
Instructions
- Start by simmering the frozen blueberries in a saucepan over medium heat for 2-3 minutes until soft. Let them cool for 10 minutes.
- In an electric mixer, beat the plant cream until fluffy. Then, add the blueberries and beat until well incorporated.
- Mix in the vanilla extract and sugar until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients and mix until combined.
- Fold in the chocolate chips, cover the dough, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Scoop the dough onto the sheet and bake for 10-12 minutes.
- Let the cookies cool for 5 minutes before enjoying your delightful Vegan Blueberry Cookies!