Vegan Blueberry Cookies
Soft and chewy vegan cookies bursting with fresh blueberries, perfect for a sweet yet light treat.
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup vegan butter, softened (or refined coconut oil, softened)
- 0.75 cup light brown sugar (packed)
- 0.25 cup white sugar
- 1 piece flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- 2 teaspoons vanilla extract
- 2-3 tablespoons plant milk (as needed)
Add-ins
- 1 cup blueberries (fresh) (or 3/4 cup frozen, do not thaw)
- 0.5 cup white chocolate style vegan chips or chopped nuts (optional)
Instructions
Preparation
- Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the flaxseed and warm water in a small bowl and let it sit for 5 minutes until gel-like.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, cream the softened vegan butter with both sugars until fluffy.
- Mix in the flax egg and vanilla until combined.
- Add the dry ingredients to the wet mixture and stir until a thick dough forms. If it feels too dry, add plant milk 1 tablespoon at a time.
- Gently fold in the blueberries, being careful not to smash them.
Baking
- Scoop the dough onto the prepared baking sheet, about 1 and 1/2 tablespoons per cookie.
- Bake for 10 to 12 minutes, until the edges look set but the centers are still soft.
- Cool on the baking sheet for 10 minutes before transferring to a rack.
Notes
Let the cookies cool completely for better texture. Store in an airtight container for 2-3 days at room temperature or up to a week in the fridge.