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Blueberry Cookies Recipe

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3.8 from 1 review

Delight in these soft and tender blueberry cookies topped with a sweet, buttery crumble. This vegan-friendly treat combines fresh blueberries with a perfectly balanced blend of sugars and vegan butter, offering a deliciously moist cookie that's ideal for snack time or dessert.

  • Total Time: 30 minutes
  • Yield: 20 cookies

Ingredients

Crumble Topping

  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup vegan butter, melted

Cookie Dough

  • 1/2 cup vegan butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons soy milk (or other plant milk)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups fresh blueberries

Instructions

  1. Make the crumble topping: In a small bowl, stir together the flour and sugar. Add the melted vegan butter and stir until crumbs form. Place the bowl in the refrigerator to chill while you prepare the cookie dough.
  2. Preheat the oven: Set your oven to 350°F (175°C) and line one or two cookie sheets with parchment paper or lightly grease them to prevent sticking.
  3. Cream the butter and sugars: In a large bowl, use a handheld mixer or stand mixer with the paddle attachment to cream together the softened vegan butter, packed light brown sugar, and granulated sugar until the mixture is smooth and creamy.
  4. Add milk and vanilla: Beat in the soy milk (or other plant milk) and pure vanilla extract until the batter is fluffy and well combined.
  5. Mix in dry ingredients: Stop the mixer and sprinkle the all-purpose flour, baking soda, cornstarch, and salt on top of the wet mixture. Turn the mixer on low speed and mix just until everything is combined, being careful not to overmix.
  6. Fold in blueberries: Gently fold the fresh blueberries into the batter to avoid breaking too many. A few broken berries are acceptable.
  7. Shape cookies: Using a cookie scoop or tablespoon (about 1 1/2 tablespoons), scoop out portions of dough onto the prepared baking sheets. Slightly flatten each cookie to help the crumble topping adhere.
  8. Add crumble topping: Generously sprinkle the chilled crumble topping over each cookie dough mound, pressing it lightly into the dough to ensure it sticks during baking.
  9. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes until the edges are just starting to turn golden brown.
  10. Cool and serve: Remove the cookies from the oven and let them cool completely on the baking sheet before transferring to a wire rack or serving. Enjoy your delightful blueberry cookies!

Notes

  • Use fresh blueberries for the best texture and flavor; frozen blueberries may make the dough too wet.
  • Be gentle when folding in blueberries to prevent the dough from turning purple and overly wet.
  • This recipe is vegan-friendly, using vegan butter and plant-based milk.
  • Ensure the crumble topping is well chilled to retain its crumble shape on the cookies during baking.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/blueberry-cookies-recipe/