These delicious vegan blueberry cookies are soft and chewy on the inside, crunchy on the outside, and loaded with refreshing blueberry lemon flavor! They are the perfect sweet treat whether you enjoy them as an after-dinner dessert, mid-day snack, or breakfast cookies. With just ten ingredients and less than ten steps to make, they will be hot and ready to devour in no time!
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Blueberries are one of my favorite fruits to include in baked goods because of how light, sweet, and versatile they are. Check out my other blueberry recipes, including my vegan blueberry crisp, vegan blueberry muffins, and vegan lemon blueberry crumble pie.
Jump to:
❤️ Why you’ll love it
This easy vegan blueberry cookie recipe is by far one of the simplest and most delicious cookie recipes you will ever sink your teeth into! In just one bowl, you will combine juicy frozen blueberries, zesty lemon, and white chocolate chips to create chewy yet crunchy vegan cookies that will knock your socks off.
There are absolutely no fancy ingredients required to make this recipe. All ten ingredients are pantry staples, which you likely already have at home. These cookies are also very easy to store and freeze, so you can make them ahead and continue enjoying them in the days to come.
And as if the delicious taste of these cookies was not enough, the frozen blueberries release their juices into the batter to give them a fun, blue color. Trust me – This is the cookie I bring for the annual cookie sale and they are gone in a matter of minutes.
🧾 Key ingredients
Blueberries – This recipe uses frozen blueberries, which are then thawed before being blended into the batter. The juices from the berries give the cookies their blue color. Do not use fresh blueberries if you want the same result as shown in my photos!
White chocolate chips – Since not all chocolate chips are vegan, it is crucial to ensure you have a vegan-friendly brand. I recommend using Pascha for vegan white chocolate chips.
Vanilla extract and lemon zest – The vanilla extract gives a light, natural taste to the cookies. At the same time, the grated lemon zest adds a delicious, zesty kick that pairs perfectly with the blueberries.
Sugar – This recipe uses a combination of white granulated sugar and brown sugar. I have also tested it using white cane sugar and turbinado sugar and found that the cookies were just as delicious!
Flour – I use all-purpose flour in this recipe. However, I have also tested it using a gluten-free flour blend and found it an acceptable substitute for a gluten-free option.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
Electric hand mixer – This will help mix the ingredients faster and more evenly. You really need to emulsify the wet ingredients which you cannot do by hand.
Silicone baking sheet – It helps to distribute the heat more evenly. They also make cleaning up a breeze. You can use parchment paper if you do not have silicone baking mats.
Ice cream scoop – For perfect, even-sized cookies, use an ice cream or cookie scoop for the dough.
Wooden spatula – A spatula helps gently fold the white chocolate chips without overmixing the dough. I like to use this hand-crafted olive wooden spatula from Forest Decor.
👩🍳 Instructions
Making vegan blueberry cookies
STEP 1
In a large bowl, add the oil, white and brown sugar, thawed blueberries (without the liquid), and vanilla extract.
STEP 2
Using an electric hand mixer, beat the ingredients on low speed for approximately two minutes or until well-emulsified.
STEP 3
Stir in the flour, lemon zest, salt, and baking soda. Mix well until completely incorporated. The mixture will be very thick yet soft. If it is too stiff to stir, add 1-2 tablespoons of dairy-free milk.
STEP 4
Using a spatula, evenly fold in the white chocolate chips. Cover the bowl and let it chill in the fridge for at least 30 minutes to prevent the dough from spreading.
STEP 5
Preheat the oven to 375°F/190C and line a baking tray with a silicone baking mat or parchment paper. Scoop the dough in two-tablespoon increments. Roll the dough into balls and place them 2-3 inches apart on the baking tray.
If you prefer soft, pillowy cookies, leave the cookie dough balls as-is. If you want chewy, thin cookies, use a small glass to flatten the cookies to at most one inch thick.
STEP 6
Bake the cookies for 8-12 minutes until they are barely golden brown around the edges. The baking time can vary depending on the oven. In my oven (no fan), they take 12 minutes to bake to perfection.
STEP 7
Remove the tray from the oven and let the cookies cool for at least 10 minutes. Then, move them to a cooling rack. The cookies will slightly collapse as they cool.
💡 Expert tip
For consistently delicious results, I highly recommend using a digital scale to weigh the ingredients. A scale provides more accurate measurements versus estimating by eye with a scoop. Even the slightest variation in the ingredient quantities can change the texture and flavor of the cookies.
🔄 Variations
There are several ways that you can customize and enhance the flavor of these delicious vegan lemon blueberry cookies!
Add chopped nuts (such as walnuts, almonds, or pistachios), rolled oats, coconut, or poppy seeds to enhance the texture and flavor.
You can also add a dash of dried ginger or culinary lavender for a different kick of flavor.
Swap out the blueberries for other frozen fruits, such as strawberries, raspberries, or cherries. If you use unsweetened applesauce instead you get my classic chocolate chip cookies.
❄️ Storing tips
To store: To keep the cookies fresh and soft, store them in an airtight container or a sealable plastic bag. You can keep them at room temperature for up to two days before moving them to the refrigerator. I recommend storing the cookies in the fridge since they contain fruit.
To freeze: Wait until the cookies cool completely to room temperature. Then, place them in an airtight container or sealable freezer-safe bag and move them to the freezer. Thaw them at room temperature, or enjoy them frozen!
🤔 FAQs
Chilling the dough is not necessary. However, it does help prevent the dough from spreading. I have tested this recipe with non-chilled dough, refrigerated dough, and dough that has been chilled for an extended period and did not notice a significant difference between the three methods.
The bleeding of the juices from the frozen blueberries gives the cookies their blue color. If you prefer not to have the blue color, use fresh blueberries instead but add unsweetened applesauce to keep the cookies moist.
In this recipe, the pureed blueberry binds the ingredients together and acts as an egg substitute. Other good option is unsweetened applesauce.
More vegan cookie recipes
More colorful cookies for you to choose from:
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
Easy Vegan Blueberry Cookies
Ingredients
- ½ cup Vegetable oil I used sunflower
- ¾ cup Dark brown sugar
- ½ cup Granulated sugar
- ⅓ cup Blueberries frozen, thaw, without liquid
- 1 tsp Vanilla extract
- 2+½ cups All-purpose flour or GF flour blend
- 1 Tbsp Lemon zest (grated)
- 1 tsp Baking soda
- ½ tsp Salt
- 1 +½ cups White chocolate chips
Instructions
- In a large bowl, combine oil, sugars, frozen but thawed blueberries, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the flour, lemon zest, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
- Fold in the white chocolate chips.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop 2 Tbsp amounts of dough. Roll into balls and place 2-3 inches apart on a lined baking sheet.
- If you want pillowy, soft cookies, don’t flatten them. If you want chewy, thinner ones, flatten them with a small glass, at most 1 inch thick.
- Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
- Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
Notes
- IMPORTANT: I used frozen, thawed blueberries and only measured the berry part and not the liquid part.
- Add 1-2 tbsp/15-30ml blueberry liquid to thin the consistency if it is too stiff. Reasons for that could be that you use homemade apple sauce or the measurements are off.
Leave a comment