To make these viral blueberry cookies, I started with a recipe from Justine Snacks. This cookie recipe uses blueberries as the star, replacing the egg. They’re fluffy with the slightest crunch and great flavor—and you’d never know they’re vegan. Just be sure to use vegan butter, sugar, and white chocolate morsels! (You can also use regular butter and white chocolate morsels if you aren’t vegan.)
Ingredients
- 1 cup all-purpose flour, lightly packed (135 grams)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup vegan butter, softened (76 grams)
- 1/3 cup plus 1 tablespoon granulated sugar (90 grams)
- 1/3 cup fresh or frozen blueberries (80 grams)
- ½ cup vegan white chocolate morsels (70 grams)
Instructions
Step 1: Prep the dry ingredients and blueberries: Start by preheating your oven to 400°F. In a small bowl, mix together the flour, baking powder, and salt. Defrost the frozen blueberries by microwaving them for 30 to 45 seconds. Mash with a fork, and allow them to cool.
Step 2: Cream the butter and sugar: In the bowl of a stand mixer with the paddle attachment, cream the softened vegan butter and sugar. Cream until fluffy, and then add in the blueberries. Turn the speed on your mixer up to high, and mix the butter and sugar with the blueberries until fully incorporated about five minutes. Scrape down the sides of the bowl as you go.
Step 3: Make the dough: Gradually add in the flour mixture, and mix until a soft dough forms. Mix in the white chocolate chips.
Step 4: Chill the dough, then bake the cookies: Transfer the dough to the freezer to cool for 30 minutes. Once the dough is chilled, prepare a baking sheet with parchment paper. Shape the dough into 12 balls and bake the cookies for 10 minutes until the edges are lightly brown. Set aside to cool before serving.