These Vegan Blueberry Cookies are soft, chewy, and packed with sweet bursts of blueberry goodness. They’re perfect for a snack or a light dessert. Here’s a simple recipe to try:
Ingredients:
- 1 1/4 cups all-purpose flour (you can substitute with whole wheat or gluten-free flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for extra flavor)
- 1/2 cup coconut oil (melted) or vegan butter
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup maple syrup or agave nectar
- 1 tablespoon ground flaxseed (mixed with 3 tablespoons water, let it sit for 5 minutes to form a “flax egg”)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw them)
- 1/4 cup rolled oats (optional, for added texture)
- 1/4 cup chopped nuts (optional, such as walnuts or almonds)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Flax Egg:
- In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir and let it sit for about 5 minutes to thicken.
3. Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
4. Mix the Wet Ingredients:
- In a separate large bowl, combine the melted coconut oil (or vegan butter), coconut sugar (or brown sugar), maple syrup (or agave nectar), flax egg, and vanilla extract. Mix until smooth and creamy.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients and mix until combined. If the dough seems a little too dry, you can add a tablespoon or two of non-dairy milk to help bring it together.
6. Fold in the Blueberries and Optional Add-ins:
- Gently fold in the fresh or frozen blueberries, oats, and any chopped nuts, if using. Be careful not to overmix, as the blueberries can burst and color the dough.
7. Form the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie. Gently press the dough balls down slightly with your fingers or the back of a spoon.
8. Bake:
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set. The cookies will firm up as they cool.
9. Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For extra flavor, you can add a bit of lemon zest to the dough, which pairs wonderfully with the blueberries.
- If you want a bit more chewiness, you can increase the amount of oats or even add a few tablespoons of shredded coconut.
- You can use dried blueberries if fresh or frozen blueberries are unavailable, though fresh or frozen will give the best texture.
These Vegan Blueberry Cookies are an easy and delicious way to enjoy blueberries in a dessert form. They’re soft, chewy, and perfect for any time you crave something sweet!
