Blueberry Cookies: the mouthwatering recipe for a tasty, sweet vegan treat

Soft, moist, and with a beautiful eye-catching color, these easy-to-make vegan blueberry cookies are a treat everyone will want to sink their teeth into. Bursting with sweet-tart blueberry flavor and studded with vegan white chocolate chips, these incredible cookies are a wonderful snack you can make for any occasion.

They're soft and fluffy like a muffin, but with that irresistible crispy edge that makes cookies so moreish. Blueberry cookies are excellent as part of a packed lunch, enjoyed with a cup of tea or coffee, or as a light dessert when you don't want anything too heavy.

You can easily customize these cookies to put your spin on them. Whether you mix in a few extra ingredients or whip up a batch of the original version, these blueberry cookies will definitely put a smile on your face.

Blueberry Cookie Ingredients

Use frozen blueberries to make your cookies. They will help give your treats that ultra-moist, tender, muffin-like texture and jammy flavor.

Plant-based butter substitute and flour will form the bulk of the cookie, while baking powder will help leaven them and make them soft and fluffy.

For extra sweetness, you'll need sugar and vegan white chocolate chips.

Pro Tips for Making the Best Blueberry Cookies

Make your blueberry cookies up to 3 days in advance.

To make gluten-free vegan blueberry cookies, use your favorite gluten-free flour.

For healthier cookies, use a sweetener such as stevia or erythritol and swap out the flour for almond flour.

If you don't need to accommodate a vegan diet, you can add cream cheese to these cookies to make them richer and more decadent.

There are some seriously tasty vegan blueberry cookie variations to try. Add a squeeze of lemon juice or some vanilla extract. Use dark or milk chocolate chips instead of white. Add some chopped nuts to the batter. Pecans, almonds, and walnuts would all be fantastic. Mix in some baking spices like nutmeg, cinnamon, or allspice. Try a mixture of blueberries, raspberries, and blackberries for a mixed berry cookie people will go crazy for.

Serve these for dessert with a glass of wine for the ultimate indulgence. Opt for a red dessert wine like late harvest Zinfandel or Port.

How to Store Blueberry Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate them for up to two weeks, or freeze them for up to 3 months.

How to Make Blueberry Cookies

Preheat the oven to 400F.

Whisk flour, baking powder, and salt in a bowl.

Place the frozen blueberries into a microwave-safe bowl. Defrost them in the microwave for 30 seconds, until soft. Set aside to cool for 2 to 3 minutes.

Cream vegan butter until light and fluffy.

Beat in the blueberries, plus juices.

Mix until the mixture is completely combined.

Fold the flour mixture into the blueberry mixture.

Mix.

Add the sugar.

Fold in the chocolate chips. Place the dough in the freezer for 30 minutes. It'll help prevent them from spreading too much.

Divide the dough into 12 balls.

Place on a baking sheet lined with parchment paper.

Bake for 10 to 12 minutes, until lightly browned at the edges.

Remove the tray from the oven and set it on a wire rack to cool for 10 to 15 minutes.

Notes

Make sure to soften your vegan butter before making the cookie dough.