🫐 Vegan Blueberry Cookies
Soft, chewy, buttery, and bursting with juicy blueberries, these easy vegan blueberry cookies have lightly crisp edges and a tender center. Fresh lemon zest gives them a bright flavor that pairs beautifully with the berries.
Makes: 16–18 cookies
Prep: 15 minutes
Chill: 20–30 minutes
Bake: 10–12 minutes
Total: ~1 hour
Ingredients
- ½ cup (115 g) vegan butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 1½ cups (190 g) all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup (100 g) fresh blueberries
- ½ cup vegan white chocolate chips, optional
👩🍳 Instructions
- Prepare the oven: Heat oven to 175°C / 350°F. Line two baking sheets with parchment paper.
- Cream the butter and sugar: Beat the vegan butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.
- Add flavor: Mix in vanilla, lemon juice, and lemon zest.
- Combine dry ingredients: In another bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Make the dough: Gradually add the dry ingredients to the wet mixture. Mix just until a soft dough forms. Don’t overmix.
- Add blueberries: Gently fold in the blueberries and vegan white chocolate chips if using. Be careful not to crush the berries too much.
- Chill: Refrigerate the dough for 20–30 minutes. This helps prevent the cookies from spreading too much.
- Shape: Scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheets, leaving about 2 inches between each.
- Bake: Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
