Blueberry Vegan Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/8 teaspoon salt
02 -
1/2 teaspoon baking powder
03 -
135 grams (1 cup) all-purpose flour
→ Wet & Sweet Ingredients
04 -
70 grams (1/2 cup) white chocolate chips, chopped
05 -
80 grams (1/3 cup) frozen blueberries
06 -
90 grams (1/3 cup + 1 tbsp) granulated sugar
07 -
76 grams (1/3 cup) unsalted vegan butter, softened
# Instructions:
01 -
Set your oven to 400°F (200°C) and get it warming up.
02 -
Stir salt, baking powder, and flour in a small bowl until well mixed.
03 -
Microwave blueberries for half a minute or warm them on the stove for 2-3 minutes. Cool down for a few minutes.
04 -
Cream the softened butter and sugar together until airy and light. Stir in the cooled blueberries and mix everything into a smooth puree.
05 -
Slowly add the dry mix to your wet mix, folding it in. Toss in the white chocolate chips, then put the dough in the freezer for half an hour to chill.
06 -
Roll out 12 dough balls and place them on your baking sheet. Bake for 10-13 minutes at 400°F until the edges are golden. Cool on a rack for about 5-10 minutes.
# Notes:
01 -
Cookies get their natural blue color from blueberries.
02 -
Crispy edges with a soft, chewy center.