I’m not kidding when I say these vegan blueberry cookies taste like blueberry muffins. And I mean that in the best way. They’re highly addicting and super easy to make! They start out with a sugar cookie dough, white chocolate chips get folded in, then finally the blueberries. They are the perfect summertime cookies.
Blueberries
For these vegan blueberry cookies, I used frozen wild blueberries. The reason why I used wild blueberries vs regular ones are because on average these blueberries are smaller. They yield a better cookie that won’t end up soggy. Regular blueberries vary in size wildly and you can end up with some big ones! As for frozen vs fresh, you can use either kind! I just used frozen as wild blueberries are only available fresh for a few weeks where I live, the frozen ones are just as good! If you are using frozen, don’t defrost them. They will hold their shape better in the cookie dough when they are frozen.
When mixing your blueberries into these vegan white chocolate blueberry cookies, do not over-mix the dough! You will lose the swirl and end up smooshing too many blueberries. Your cookies will come out one color. Another tip would be to add the white chocolate first, mix those in, then add your blueberries last. I added the blueberries in first in a test batch and that was a mistake. My cookies didn’t swirl!
Vegan White Chocolate
White chocolate is not vegan, there is milk in it. So you will need to find vegan white chocolate chips (you can use vegan white chocolate bars, you will just need to chop them up). Oddly enough, Walmart has a store brand of white chocolate chips that are vegan. If you cannot find any vegan ones in store, you can buy them here. These are the kind I usually buy, they melt well and taste great! You can even make caramelized white chocolate with them. If you are curious about that, check out my vegan brown butter miso cookies. I make caramelized white chocolate there!
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Vegan Blueberry Cookies
- V
- VG
- DF
Nutrition per portion
Ingredients
- ½ cup (113g) Unsalted Vegan Butter, Room Temperature
- ½ cup (100g) Granulated Sugar
- ¼ cup (55g) Brown Sugar
- 2 ½ tbsp Oat Milk, or Any Other Non-Dairy Milk
- 1 tsp Vanilla Extract
- 1 ¾ cups (231g) All Purpose Flour
- ½ tbsp Cornstarch
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- ½ cup (75g) Vegan White Chocolate Chips
- ¾ cup (85g) Frozen Wild Blueberries
Method
- Preheat your oven to 350°F.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, add the room temperature vegan butter, granulated sugar, and brown sugar. Mix with a hand mixer on medium/high until the butter is light and fluffy, about 2-3 minutes.
- Add in the oat milk, vanilla extract, and mix until combined for about 1 minute.
- Add in about half of the flour mixture into the butter sugar mixture. Mix with a hand mixer on low until combined. Add the remaining flour and mix until just combined.
- Add in vegan white chocolate chips and fold into the cookie dough using a rubber spatula.Then add in the frozen wild blueberries, and mix just until combined being careful not to over-mix.
- Scoop the dough out with an ice cream disher (approximately 2 ¾ ounces per scoop) onto a baking sheet lined with parchment paper.
- Bake in the oven for 16-18 minutes until lightly brown around the edges. Remove from the oven and let cool on the baking sheet for 10 minutes to set up. After you can remove the cookies to further cool on a cooling rack.
I made these and they were absolutely delicious! I plan to make another batch sometime soon, maybe with raspberries next time. Just out of curiosity though, any idea how many calories are in one cookie?