These easy vegan blueberry cookies are soft and chewy on the inside, perfectly crunchy on the outside, and loaded with blueberry flavor in every bite!
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Just because these cookies are vegan, does not mean they compromise on flavor. In fact, they taste even better than traditional blueberry cookies. It combines the flavors of blueberry muffins and chocolate chip cookies!
I am a huge fan of vegan desserts, and if you are too, you should try my vegan brownies, vegan blueberry lemon muffins, and vegan blueberry crisp.
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❤️ Why you’ll love it
This vegan blueberry cookie recipe is not only delicious but also a great way to show that classic baked goods can be made vegan without compromising on flavor or texture.
The best part is how simple it is to make it. Stir all the ingredients in one bowl and the cookie dough is ready! You also do not need any fancy ingredients to make it.
I also love how easy they are to store and freeze. I make an extra batch of them every time to freeze and bring out when my kids are craving a treat.
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🧾 Key ingredients
This vegan blueberry cookie recipe calls for simple ingredients that are easy to find at your local grocery store. You probably already have most of these in your pantry!
Vegetable oil is the unsung hero of this recipe. It provides the necessary fat for the cookies to achieve the perfect texture. I used sunflower oil, which has a mild flavor, letting the blueberries and lemon zest shine.
Dark brown sugar and granulated sugar not only sweeten the cookies but also contribute to their chewy texture.
Blueberries add a burst of fruity flavor and a touch of natural sweetness to these cookies. Make sure to use frozen blueberries, thaw them, and drain the liquid before adding them to the dough to prevent it from becoming too wet.
Lemon zest is the secret to achieving the perfect balance of flavors in these cookies. It adds a refreshing, citrusy note that complements the sweet blueberries and white chocolate chips.
White chocolate chips add a creamy, sweet element to these cookies. They pair beautifully with the tart blueberries and bright lemon zest.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan blueberry cookie recipe, the most important piece of equipment you will need is a good quality hand mixer. It will help mix the ingredients faster and more evenly. You really need to emulsify the wet ingredients which you cannot do by hand.
👩🍳 Instructions
Preparing the ingredients
Gather your ingredients for the vegan blueberry cookies. Make sure to use frozen blueberries, thaw them, and drain the liquid before adding them to the dough to prevent it from becoming too wet.
Making vegan blueberry cookies
STEP 1
In a large bowl, combine the oil, sugars, thawed and drained blueberries, and vanilla extract.
STEP 2
Use a hand mixer to beat these ingredients together on low speed for about two minutes until they are well emulsified.
STEP 3
Next, add the dry ingredients to the bowl. Stir these into the wet ingredients until they are completely incorporated. The dough should be very thick but still soft. If it is too stiff, you can add one to two tablespoons of non-dairy milk to soften it.
STEP 4
Now, it is time to add the white chocolate chips to the dough. Fold these into the dough until they are evenly distributed. This will add a delicious sweetness to the cookies.
STEP 5
Cover the cookie dough and allow it to chill in the refrigerator for at least 30 minutes. After chilling, scoop about two tablespoons of the dough, roll it into a ball, and place it on a lined baking sheet, about two to three inches apart.
STEP 6
Place the cookies in a preheated oven at 375°F/190C and bake them for eight to twelve minutes. Keep an eye on them as they bake. They are ready when they are just barely golden brown around the edges.
STEP 7
Remove the cookies from the oven and let them cool on the baking sheet for at least ten minutes. During this time, the cookies will puff up more and then collapse slightly as they cool. This is normal and will give you the desired texture for your vegan blueberry cookies.
💡 Expert tip
When making these vegan blueberry cookies, it is crucial to remember that the consistency of the dough is key. If your dough is too stiff, your cookies may turn out dry and crumbly. To adjust the consistency, consider adding a tablespoon or two of blueberry liquid. This will help make sure that your cookies are moist and soft.
🔄 Variations
Add chopped nuts such as walnuts or pecans to these vegan blueberry cookies. The crunch of the nuts provides a nice contrast to the softness of the blueberries and the sweetness of the white chocolate.
Swap out the blueberries for other frozen fruits, such as strawberries, raspberries, or cherries. This cookie recipe is very versatile and you can mix and match the frozen fruit according to your preferences.
Feel free to use other chocolate chips such as milk chocolate chips or even dark chocolate chips. Just make sure they are vegan before using them.
🥣 Serving ideas
These vegan blueberry cookies are so versatile and can be enjoyed in many ways. They are perfect for dessert, but also for coffee or tea time.
Kids also love them since they go wonderfully with a cold glass of non-dairy milk. I like to have mine with a glass of oat milk, which complements the sweetness of the cookies.
If you want to make a more elaborate dessert, you can crumble them up and sprinkle them over a scoop of your favorite non-dairy ice cream. I recommend a vanilla or berry flavor, which goes perfectly with the blueberries and white chocolate. I also like to sprinkle some fresh berries on top, especially extra blueberries.
These cookies are a great snack to take with you on the go. I love to enjoy them when I am hiking or spending a day in the city. They are easy to pack and will give you a sweet energy boost when you need it most.
❄️ Storing tips
The best thing about these vegan cookies is that they store exceptionally well.
To store, place them in an airtight container or resealable 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 your cookies, place them in a single layer on a tray and put them in the freezer. Once frozen, they can be transferred to a Ziplock bag. They will last up to three months this way. Thaw them at room temperature, or enjoy them frozen!
🤔 FAQs
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.
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.
If your dough is too stiff, and it can happen, add a tablespoon or two of non-dairy milk until you reach the right consistency. This is very important for the final result.
No, you do not. Pureed blueberry bings the ingredients together and acts as an egg substitute. Another good option is using unsweetened applesauce, especially if you want to skip the blueberries for any reason.
More vegan cookie recipes
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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.
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