These vegan blueberry cookies are sweet, thick, and chewy with crispy edges. They’re easy to make and delicious.
What to serve with these vegan blueberry cookies
If you’re adding these cookies to a dessert table and would like another option to offer your guests, try these vegan almond butter cookies. They’re quick and easy to make.
Ingredients and substitutions
Fresh blueberries work best in this recipe. You could use frozen blueberries if necessary, in which case add a little extra flour if the dough seems too wet.
I sweetened these cookies with coconut sugar. I like using coconut sugar in baked goods because it has a lower glycemic index than regular white table sugar.
This recipe calls for coconut oil. You can substitute any type of unsweetened nut butter or seed butter.
I used whole wheat flour in these cookies. You can substitute all purpose flour if you prefer.
How to make them
Start by preheating the oven to 400 degrees Fahrenheit. Next you’ll add the whole wheat flour and baking powder to a large mixing bowl, then mix well.
Add the fresh blueberries, coconut sugar, coconut oil, pure vanilla extract, and salt to a blender or food processor.
Blend until smooth.
Transfer the blended blueberry mixture to the mixing bowl with the flour and baking powder, then mix until a sticky dough is formed and the ingredients are thoroughly combined.
Scoop out one heaping tablespoon of cookie dough, then use a second spoon to drop the dough onto a baking sheet lined with parchment paper. Repeat with the rest of the dough (you should end up with 12 cookies).
Bake at 400 degrees Fahrenheit for 16 minutes. Be sure to allow the cookies to cool to room temperature before removing from the baking sheet and serving.
Storage
Store the cookies in an airtight container for up to three days or freeze them for up to six months.
Optional additions
To add an extra layer of flavor to these vegan blueberry cookies, stir half a cup of vegan white chocolate chips into the cookie dough. Or you could also add one teaspoon of fresh lemon zest to the cookie dough.
More vegan cookie recipes to try
- These maple syrup chocolate chip cookies are egg free and dairy free.
- These vegan oat flour cookies are sweet and chewy with crispy edges.
- These coconut flour peanut butter cookies have the perfect balance of sweet and salty flavors.
- These vegan kale cookies are perfect for picky kids who don’t like undisguised vegetables.
Vegan Blueberry Cookies
Equipment
- Parchment paper
- Blender or food processor
- Sheet pan
Ingredients
- 1 cup fresh blueberries
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1/2 cup coconut sugar
- 1/4 cup coconut oil (solid, at room temperature. Or substitute any type of unsweetened nut butter or seed butter)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the whole wheat flour and baking powder to a large mixing bowl, then mix well.
- Add the fresh blueberries, coconut sugar, coconut oil, pure vanilla extract, and salt to a blender or food processor, then blend until smooth.
- Transfer the blended blueberry mixture to the mixing bowl with the flour and baking powder, then mix until a sticky dough is formed and the ingredients are thoroughly combined.
- Scoop out one heaping tablespoon of cookie dough, then use a second spoon to drop the dough onto a baking sheet lined with parchment paper.
- Repeat with the rest of the dough (you should end up with 12 cookies).
- Bake at 400 degrees Fahrenheit for 16 minutes.
- Allow the cookies to cool to room temperature before removing them from the baking sheet and serving.
Notes
- Optional additions include half a cup of vegan white chocolate chips or one teaspoon of fresh lemon zest.
- Store these vegan blueberry cookies in an airtight container for up to three days or freeze them for up to six months.
Nutrition
I’m Jennifer, the author at A Sweet Alternative. I create simple recipes made with nutrient-dense ingredients.