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Why You’ll Love This Recipe

• Vegan Blueberry Cookies are naturally colored blue from frozen blueberries.
• They’re perfect sweet, light and have the best flavor.
• A unique and fun way to make chocolate chip cookies!
• As written, this recipe is vegan, dairy free and plant-based.
• Can easily be made gluten free with the use of a gluten free flour blend.
• A delicious a fun recipe for Spring or Summer!
• If you loved this one, be sure to check out my Blueberry Yogurt Bites for another delicious idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Blueberry Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

This recipe uses frozen blueberries but you can easily swap for fresh if you have them on hand. Although, frozen will be more cost efficient!

To keep this recipe plant based, used a vegan butter. I love Plant cream from Country Crock. In my opinion it resembles regular butter the best in baking.

You can use cane sugar or coconut sugar for this recipe. Although I love to use coconut sugar in most of my baking, it will likely change the color of the cookies if used in this one.

Vanilla extract is a great addition for any baked good.

This recipe uses all purpose flour, but you can easily swap for gluten free flour blend if desired to make this recipe gluten free. I prefer King Arthurs over Bob’s Red Mill, but both will work!

Baking soda and baking powder will help these cookies rise during baking to have a nice and fluffy texture.

Salt helps to balance out all the flavors.

I prefer to use mini chocolate chips so that you have a piece of chocolate in each bite, but you can use your favorite dairy free or regular chocolate if desired.

How To Make

ONE: Add frozen blueberries to a small saucepan over medium heat and allow to simmer for 2-3 minutes or until blueberries are soft and tender. Remove from pan and allow to cool for 10 minutes.

TWO: In an electric mixer, add in the plant cream and beat on medium to high speed for 1-2 minutes. Then, add in the blueberries and beat on low speed for a minute, then beat on high speed for 2-3 minutes or until blueberries are well incorporated into the butter.

THREE: Add in the vanilla extract and sugar next and beat for another 1-2 minutes.

FOUR: Mix together the flour, baking soda, baking powder and salt in a separate bowl. Then, slowly add into the wet ingredients. Mix on low speed until combined.

FIVE: Fold in the chocolate chips and then cover and refrigerate dough for a minimum of 30 minutes.

SIX: When ready, scoop dough using a cookie scoop and add to a baking sheet that is lined with parchment paper and bake!

SEVEN: Let sit on the baking sheet for 5 minutes to set up and then enjoy!

Tips And Tricks

Use frozen blueberries for best results, these tend to create more juice and a better color in my opinion, although fresh will work too.

An electric mixer is best for this recipe to really incorporate the butter into the blueberries.

Refrigerate dough for a minimum of 30 minutes to ensure the cookies don’t spread too much during baking time.

Feel free to use white, regular or dark chocolate chips!

How To Serve And Store

Serve these Vegan Blueberry Cookies once they have set out of the oven for at least 5 minutes. They taste amazing warmed up or at room temperature.

Store cookies in an airtight container on the counter and enjoy up to 4-5 days. Cookies can also be frozen in an airtight container. Allow to thaw on the counter to bring to room temperature.

Taste And Texture

These cookies taste like your standard chocolate chip cookie but with blueberry flavoring. They are light, fluffy and airy but crispy on the edges.

Other Recipes You May Like

• Blueberry Yogurt Bites
• Cottage Cheese Blueberry Muffins
• Gluten Free Blueberry Coffee Cake
• Lemon Ricotta Blueberry Pancakes
• Healthier Gluten Free Blueberry Cobbler

If you make these Vegan Blueberry Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

Vegan Blueberry Cookies

5 from 1 rating

Hannah Kling

These Vegan Blueberry Cookies are naturally blue from frozen blueberries that are baked right into the cookie dough. These cookies come together in just under an hour and are the perfect addition to your next Spring gathering.

Prep Time 40 minutes minutes

Total Time 1 hour hour

Ingredients  

• ¾ cup frozen blueberries (can use fresh)
• ⅓ cup plant based butter (I like Country Crock plant cream, softened. Can use grass-fed butter.)
• 1 tsp vanilla extract
• ½ cup cane sugar (can sub coconut sugar but will alter color of cookies)
• 1.5 cups all-purpose flour (can use 1:1 gluten free flour blend)
• 1/2 tsp baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy free mini chocolate chips

Instructions

• Start by adding frozen blueberries to a small saucepan and heat over medium heat and allow to simmer for 2-3 minutes or until blueberries are soft and tender. Remove from pan and allow to cool for 10 minutes.
• Next, in an electric mixer, add in the plant cream and beat on medium to high speed for 1-2 minutes. Scraping down the sides as needed.
• Then, add in the blueberries and beat on low speed for a minute, then beat on high speed for 2-3 minutes or until blueberries are well incorporated into the butter.
• Add in the vanilla extract and sugar next and beat for another 1-2 minutes. Scraping down the sides as needed.
• Mix together the flour, baking soda, baking powder and salt in a separate bowl. Then, slowly add into the wet ingredients. Mix on low speed until combined.
• Fold in the chocolate chips last and then cover and refrigerate dough for a minimum of 30 minutes.
• When ready, preheat the oven to 375F and prepare a baking sheet by lining it with parchment paper. Scoop dough using a single cookie scoop and add to the prepare baking sheet. Bake for 10-12 minutes.
• Let cool for 5 minutes on the baking sheet before moving and enjoy!

Notes

• Use frozen blueberries for best results, these tend to create more juice and a better color in my opinion, although fresh will work too.
• An electric mixer is best for this recipe to really incorporate the butter into the blueberries.
• Refrigerate dough for a minimum of 30 minutes to ensure the cookies don’t spread too much during baking time.
• Feel free to use white, regular or dark chocolate chips!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!