Soft and fruity Vegan Blueberry Cookies are full of aroma. These are simple cookies & they do not include eggs or milk. The blueberries give sweetness, absorption of water & the dough remains soft as one bites it. These Vegan Blueberry cookies can be eaten as a treat, as a snack, as well as breakfast. They are slightly fried on the surface and fluffy inside. Fresh or frozen blueberries are okay. Vanilla and blueberry make them taste rich. They are fast to mix and scoop & they bake to a golden perfection.
STATS
- Cuisine: American
- Cook Time: 12 minutes
- Prep Time: 10 minutes
- Total Time: 22 minutes
- Course: Dessert, Snack
- Method: Oven-Baked
- Diet: Vegan
- Yield: 12 cookies
- Difficulty: Easy
- Serving Size: 1 cookie
EQUIPMENT
- Mixing bowls
- Whisk
- Rubber spatula
- Baking tray
- Parchment paper
- Measuring cups & spoons
- Cooling rack
INGREDIENTS
- One and a half cups of flour for all purposes
- Half a teaspoon of baking soda
- Half a cup of organic cane sugar
- One tablespoon of flaxseed
- 1 tsp of vanilla essence
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil
- A half tablespoon of water
- Half a cup of blueberries, either frozen/fresh
INGREDIENT NOTES
Flour:
- All-purpose flour makes the muffins soft and tender. Whole wheat flour can be used, although this will result in more density and heartiness.
Sugar:
- The cane sugar is organic and will prevent the taste of the recipe from being less sweet or even bitter. Dark brown sugar may also be substituted for the deeper flavor.
Coconut Oil:
- Provides moisture along with a light, crispy texture. Before using it, it should be soft or melted.
Flax Egg:
- The combination of ground flax seeds and water will provide an ideal alternative to a vegan egg. It should be allowed to gel and added 5 minutes beforehand.
Blueberries:
- Use fresh or frozen. When frozen, do not thaw–simply turn them over and add them in gently so they will not bleed.
Vanilla:
- It adds warm notes and complements the fruity taste greatly.
INSTRUCTIONS
- Heat oven to 350 degrees F (175 degrees C).
- Grease a baking pan with paper towel
- Add flaxseed & water to a small bowl.
- Allow to soak for five minutes.
- Blend in a big bowl flour, baking soda & salt.
- Combine the flax mixture, sweet things, oil from coconuts, and vanilla bean in a another bowl.
- Mix wet & dry.
- Stir together till incorporated.
- Fold in blueberries.
- Beware of drawing them to mush.
- Use a spoon to place scoopfuls of dough onto the tray.
- Space between one another.
- Press with the fingers a little flatter.
- Bake at 11 to 13 minutes/till the edges are golden.
- Set aside to cool for five minutes on a tray.
- Move to a rack for cables. Leave to cool fully before storing, or warm to enjoy.
TIPS
- If the dough is too soft to be scooped, chill it. It helps cookies not to be flat.
- After adding flour, do not mix too much; this makes cookies soft.
- Press a few extra berries on top and bake to look good.
- Put something under the parchment, a silicone mat.
- In case of frozen berries, sprinkle with flour, then stir before bleeding can occur.
STORAGE INFORMATION
Fridge:
- Store cookies for at least 5 days in a tightly sealed box in the chiller. heat up to room temperature & eat.
Freezer:
- Baked cookies can be kept for as long as 1 month frozen in a container with parchment between cookies. Melt the chocolate as needed.
FAQs
May I use dried blueberries?
- Sure, although fresh or frozen, it has a softer texture and juicier pieces.
Is there a necessity to cool the dough?
- Not necessary, but it is a good idea to chill for 15 to 20 minutes in case the dough is sticky.
May I have a lemon?
- Yes! You can add 1 tsp lemon zest to the blueberries-lemon variation.
What can these be served with?
- Super delicious with either almond milk, tea/a scoop of vegan ice cream.
NUTRITION
Calories: 135
Protein: 1.5g
Carbs: 18g
Fat: 6g
Saturated Fat: 4g
Fiber: 1g
Sugar: 8g
Sodium: 90mg
Iron: 1mg
Calcium: 12mg
Potassium: 55mg
