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!