I’ve got something super exciting to share with you – a recipe for vegan blueberry cookies with white chocolate chips. These cookies are a real treat, combining the freshness of blueberries with the creamy sweetness of white chocolate, and they’re entirely plant-based!
What really stands out about these cookies is their vibrant color. When you mix in the blueberries, they give the dough a beautiful, rich hue that’s just as delightful to look at as it is to eat. It’s like a burst of summer in every bite, perfect for brightening up any day.
The taste is something special, too. You know how blueberries have that irresistible flavor when they’re boiled down, almost like a syrup? That’s exactly what these cookies remind me of. They have this wonderful, deep blueberry essence that feels so comforting and nostalgic, just like those store-bought treats but even better because they’re homemade.
And don’t get me started on the texture! The white chocolate chips add a perfect creamy contrast to the tangy blueberries. Every bite is a delightful mix of soft cookie goodness and little pockets of melty white chocolate. It's the kind of cookie that feels like an indulgence but is made with all the good stuff you can feel great about.
Plus, making these at home is such a rewarding experience. There’s something so satisfying about pulling a tray of freshly baked cookies out of the oven, knowing that you made them yourself.
So, if you’re in the mood for something sweet and a bit out of the ordinary, give these vegan blueberry and white chocolate chip cookies a try. They’re not just a treat for your taste buds, but a little bit of edible art, too. Enjoy!
You will need:
For about 14 small cookies
● 80 g. fresh or frozen blueberries
● 50 g. sugar
● 60 g. vegan butter (or 60 ml. coconut oil)
● 1 teaspoon of vanilla sugar
● 140 g. wheat flour
● 0,5 teaspoon of baking powder
● ¼ teaspoon of baking soda
● Pinch of salt
● 0,5 teaspoon of cornstarch
● 45 g. of vegan white chocolate (optional)
Preparation
1.Heat the blueberries in a small saucepan over a medium heat (do not add water) and cook, stirring constantly, until they are well wilted (5-7 minutes). Allow to cool slightly, then blend them with a hand or other blender (not necessary, but it will loosen them up better) and leave them to cool.
2.Preheat the oven to 180 °C. Line a baking tray with baking paper.
3.Beat the butter with the sugar and vanilla sugar with a rubber spatula or hand beaters until smooth. Stir in the cooled blueberry puree.
4.In another bowl, combine the flour, baking powder, baking soda, salt and starch.
5.Gradually add the blueberry mixture to the dry ingredients, stirring constantly. The dough will be soft and slightly sticky - it can be refrigerated for about 30 minutes to help it to form, but it is not necessary.
- If using whole chocolate (not chips), slightly chop it. Mix it into the cookies batter.
6.Shape about 1 tablespoon of the dough into balls and press down slightly to flatten them on the tin - I do it with a spoon. Arrange them about 3 cm apart.
7.Bake for 10-12 minutes.
8.Allow the cookies to cool on the baking sheet for a couple of minutes and then transfer them to a wire rack or other container to cool completely.
Enjoy!
