Vegan Blueberry Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/8 teaspoon salt
02 -
1/2 teaspoon baking powder
03 -
135 grams (1 cup) regular flour
→ Wet & Sweet Ingredients
04 -
80 grams (1/3 cup) blueberries from the freezer
05 -
70 grams (1/2 cup) chopped white chocolate chunks
06 -
76 grams (1/3 cup) softened plant-based butter
07 -
90 grams (1/3 cup + 1 tbsp) white sugar
# Instructions:
01 -
Get the oven ready by heating it to 400°F (200°C).
02 -
Grab a small mixing bowl and stir the flour, salt, and baking powder together.
03 -
Warm up the frozen blueberries until soft and jam-like (microwave for 30 seconds or stovetop for a couple of minutes). Let them rest for 2-3 minutes to cool down.
04 -
Beat the vegan butter and sugar together till fluffy and airy. Once the blueberries are cool, toss them in and mix until smooth and blended well.
05 -
Slowly stir the dry mix into the wet mixture. Toss in the white chocolate bits. Let the dough chill out in the freezer for half an hour.
06 -
Roll dough into 12 pieces, then bake at 400°F for 10-13 minutes. Edges should barely brown. Let them cool on a rack for 5-10 minutes before eating.
# Notes:
01 -
The blueberries give the cookies their natural blue tint.
02 -
They balance a soft center with crispy edges.