Vegan Blueberry Cookies
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Category: Dessert
Ingredients
Scale
- ¾ cup frozen blueberries (fresh works too)
- â…“ 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!
