Food Recipe Collections & Favorites Desserts Vegan Blueberry Cookies 3.8 (12) 12 Reviews This bright blueberry cookie hue is 100 percent au naturel. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines Updated on January 20, 2023 Rate PRINT Share Prep Time: 6 mins Cook Time: 15 mins Chill Time: 30 mins Total Time: 51 mins Yield: 12 cookies When Justine E., the recipe developer and blogger behind Justine Doiron, crowned this TikTok-famous cookie recipe as "the best cookies that I have ever made," you bet we were listening. The magic of these naturally blue beauties is real: The completely vegan treats burst with blueberry flavor and have a velvety soft texture on the inside with a crisp exterior."It's as if a blueberry muffin and the best chocolate chip cookie you ever had got married," Justine says. The best part? They're made entirely from pantry staples—thawed frozen blueberries included—and take about 20 minutes from start to finish. Justine Eats Justine recommends enlisting help from a stand or hand mixer to break up the blueberries and fully incorporate them into the rest of the wet ingredients. This mixing will also help aerate the butter in your cookies, which gives them an even lighter, fluffier texture (the higher the speed, the better)."This cookie dough will be very soft and slack compared to other doughs, and that's totally normal! Don't panic. Just because of the higher moisture content from the berries," says Justine. "But a loose dough can be tricky to handle, so I recommend chilling the dough for about 30 minutes before scooping it into cookie dough balls." Justine Eats Ingredients 135 grams (1 cup) all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 76 grams (1/3 cup) unsalted vegan butter, softened 90 grams (1/3 cup plus 1 tablespoon) granulated sugar 80 grams (1/3 cup) frozen blueberries 70 grams (1/2 cup) vegan white chocolate chips Directions Preheat oven to 400° F. In a small bowl, whisk together the flour, baking powder, and salt. Either in the microwave or on the stovetop, thaw the frozen blueberries until they're soft and jammy. (In the microwave this should take about 30 seconds over high heat, and on the stovetop it should take about 2-3 minutes on medium heat.) Let the blueberries cool for about 2-3 minutes. While they're cooling, use an electric mixer or a stand mixer to cream together the butter and sugar. You want to cream the sugar and butter until the mixture is noticeably lighter and fluffy. Add the thawed blueberries to the butter and sugar and cream at a high speed. You want to "mash" the blueberries into the mixture, making it so that they are puréed and fully combined with the butter and sugar. The mixture should be a deep purple color. Gradually fold the dry ingredients into the wet ingredients to form a cohesive dough. Mix in the white chocolate chips. The dough will be very slack, so chill in the freezer for 30 minutes before shaping into 12 balls. Bake the cookies at 400° F for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes and then serve. Justine Eats While we prefer making this cookie with blueberries, you can also do it with strawberries, raspberries, cherries, or currants. Rate It Print