Blueberry Cookies Recipe
These blueberry cookies are based on Justine Snacks’ fabulous, viral recipe of the same name. We simplified the recipe even more and adjusted ingredients for maximum cookie chew.
- Serves: 12 persons
- ½cup frozen blueberries, thawed
- ½cup vegan butter
- ½cup light brown sugar
- 1teaspoon baking powder
- ¼teaspoon kosher salt
- ⅔cup vegan white chocolate chips
- 1cup all-purpose flour
Step 1Gather the ingredients.
Step 2Position a rack in the center of the oven and pre heat to 350 degrees F. Microwave the blueberries in a small microwave-safe bowl on high for 2 minutes, stirring and mashing the berries with a fork every 30 seconds. The berries are ready when they have collapsed and released a fair amount of juice. Let cool while you start the dough.
Step 3Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed until the mixture is fluffy, at least 3 minutes, scraping down the bowl with a silicone spatula as needed.
Step 4Add the blueberries, baking powder, and salt and beat on high for 5 minutes, scraping down the bowl as needed.
Step 5Add the vegan white chocolate chips and flour, beating on low until only a few streaks of flour remain. Fold in the remaining flour with a silicone spatula until combined.
Step 6Scoop the cookie dough into 12 (2-tablespoon-sized) balls using a portion scoop or measuring spoons. Divide the balls between 2 parchment-lined baking sheets, about 1 inch apart.
Step 7Bake one baking sheet of cookies at a time until the cookies look dry on top and are just slightly browning around the edges, about 9 minutes, rotating the baking sheet halfway through. Careful to not overbake. Repeat with the remaining dough on the second prepared baking sheet. Serve the cookies warm or at room temperature.