Description
Delightful vegan blueberry cookies bursting with natural berry flavor and studded with creamy white chocolate chips. These cookies are soft, moist, and perfectly balanced with a subtle sweetness and tang from fresh blueberries, making them a naturally blue and guilt-free treat.
Ingredients
Units
Scale
Dry Ingredients
- 135 grams all-purpose flour (about 1 cup)
- 1/2 tsp baking powder
- 1/8 tsp salt
Wet Ingredients
- 76 grams unsalted vegan butter, softened (about 1/3 cup) - recommended: Country Crock plant-based olive oil butter
- 90 grams granulated sugar (about 1/3 cup + 1 tbsp)
- 80 grams frozen blueberries (about 1/3 cup)
- 70 grams white chocolate chips, chopped (about 1/2 cup)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the correct temperature by the time the dough is ready.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Thaw Blueberries: Thaw the frozen blueberries either in the microwave for about 30 seconds on high or on the stovetop over medium heat for 2-3 minutes until they become soft and jammy. Allow them to cool for 2-3 minutes.
- Cream Butter and Sugar: Using an electric mixer or stand mixer, cream the softened vegan butter and granulated sugar together until the mixture is lighter in color and fluffy, which helps incorporate air for a tender cookie texture.
- Incorporate Blueberries: Add the cooled blueberries into the creamed butter and sugar mixture. Beat at high speed to mash and puree the berries fully into the mixture, producing a deep purple, uniform batter.
- Combine Dry and Wet Ingredients: Gradually fold the whisked dry ingredients into the wet blueberry mixture, mixing gently to form a dough. Stir in the chopped white chocolate chips evenly throughout the dough.
- Chill Dough: Because the dough will be very slack, place it in the freezer for 30 minutes to firm up, which makes it easier to shape.
- Shape Cookies: After chilling, shape the dough into 12 equal-sized balls and place them on a baking sheet lined with parchment paper or a silicone mat.
- Bake: Bake in the preheated oven at 400°F (204°C) for 10-13 minutes or until the edges are lightly browned.
- Cool and Serve: Allow the cookies to cool on a wire rack for 5-10 minutes before serving to let them set and enhance the flavor.
Notes
- For best results, use chilled dough to prevent spreading.
- Make sure to thaw blueberries completely to avoid excess moisture in the dough.
- You can substitute white chocolate chips with vegan dark or milk chocolate chips if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
