Description
These vibrant Blue(berry) Cookies are a delightful vegan treat made with naturally blue frozen blueberries and creamy white chocolate chips. Soft, tender, and packed with fruity flavor, these cookies are easy to prepare and baked to perfection for a lightly crisp edge and chewy center.
Ingredients
Units
Scale
Dry Ingredients
- 135 grams all-purpose flour (about 1 cup)
- 1/2 tsp baking powder
- 1/8 tsp salt
Wet Ingredients
- 76 grams unsalted vegan butter, softened (about 1/3 cup) - recommended: Country Crock plant-based olive oil butter
- 90 grams granulated sugar (about 1/3 cup plus 1 tbsp)
- 80 grams frozen blueberries (about 1/3 cup)
Add-ins
- 70 grams white chocolate chips, chopped (about 1/2 cup)
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) to ensure it reaches the right temperature by the time the dough is ready for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Thaw Blueberries: Using either a microwave or stovetop, gently thaw the frozen blueberries until they are soft and jammy — about 30 seconds on high in a microwave or 2-3 minutes on medium heat on the stovetop. Set aside to cool for 2-3 minutes.
- Cream Butter and Sugar: In a separate bowl, use an electric or stand mixer to cream the softened vegan butter and granulated sugar until the mixture becomes noticeably lighter in color and fluffy in texture, which incorporates air for a tender crumb.
- Incorporate Blueberries: Add the cooled blueberries to the creamed mixture and beat at high speed to mash and fully integrate the berries, achieving a deep purple, smooth blueberry butter-sugar mix.
- Combine with Dry Ingredients: Gradually fold the dry ingredients into the wet blueberry mixture to form a slack dough, then mix in the chopped white chocolate chips evenly.
- Chill the Dough: Due to its slack consistency, place the dough in the freezer for 30 minutes to firm up for easier handling.
- Shape Cookies: Once chilled, shape the dough into 12 equal-sized balls for uniform baking.
- Bake: Bake at 400°F for 10-13 minutes, or until the edges are slightly brown and the cookies have set.
- Cool and Serve: Transfer cookies to a cooling rack and let them cool for 5-10 minutes before serving to allow them to set completely.
Notes
- Using frozen blueberries is essential for achieving the natural blue color and jammy consistency when thawed.
- Chilling the dough helps manage the slack texture and prevents cookies from spreading too much during baking.
- Ensure vegan butter is softened to cream smoothly with sugar for best texture.
- Baking time can vary slightly depending on your oven – watch for slightly browned edges as your cue.
- White chocolate chips add sweetness and texture but can be omitted to make the cookies dairy-free if using vegan alternatives or omitted entirely.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
