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.
Servings: 12
Calories: 101.7kcal
Equipment
- Parchment paper
- Blender or food processor
- Sheet pan
Ingredients
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 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
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add 1 cup whole wheat flour and 1 teaspoon baking powder to a large mixing bowl, then mix well.
- Add 1 cup fresh blueberries, 1/2 cup coconut sugar, 1/4 cup coconut oil, 1 teaspoon pure vanilla extract, and 1/4 teaspoon 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 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 cookies in an airtight container for up to three days or freeze them for up to three months.
Nutrition
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