Vegan Blueberry Cookies Recipe
These vegan blueberry cookies are thick and chewy with crispy edges. They're easy to make and perfect when you're in the mood for something a little different.
Prep Time15 minutes mins
Cook Time16 minutes mins
Total Time31 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 101.7kcal
- 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
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.
- 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.
Serving: 1Cookie | Calories: 101.7kcal | Carbohydrates: 15g | Protein: 1.4g | Fat: 4.8g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 97.2mg | Potassium: 46.4mg | Fiber: 1.4g | Sugar: 5.7g | Vitamin A: 7.6IU | Vitamin C: 1.2mg | Calcium: 23.8mg | Iron: 0.4mg