TikTok Vegan Blueberry Cookies
I am not always the quickest to hop on viral food trends. I still haven’t made that TikTok feta pasta and I’ll bet I won’t for years. But these vegan blueberry cookies from Justine Snacks caught my attention. The color is so amazing–and it’s natural from the blueberries. Plus, I’m always happy to have a great vegan recipe up my sleeve to share with my vegan friends.
I read the reviews of this recipe and some people had great luck with it. But, there were some negative reviews. So I figured I’d give the recipe a try and see if it works–and if it was worth all of the likes and views.
- Explore: Pistachio Strawberry Linzer Cookies
A Few Additions
I did add a few twists. First, I added some lemon zest and vanilla extract because I saw a review that said the cookie was fairly bland. And lemon and vanilla both go well with blueberry. I also subbed all-purpose flour with gluten-free flour which was a fairly big risk. But I saw that others had done this with success from the comments in the original recipe. I also added a little purple sanding sugar to the tops before I baked them to add some crunch and sparkle.
Is This Recipe Worth The Likes?
So, what did I think of these gluten-free, vegan (and super purple) blueberry cookies? They are legit. I’ve had some vegan cookie disasters, but these worked! The texture is fantastic; they are super moist and they held together very well. These cookies have a big, bold, blueberry flavor. I liked my flavor additions and the sanding sugar added a nice sugary crunch to the texture which was a good balance to the softness of the cookie.
The gluten-free flour worked just fine; the end texture was just slightly grainy, but that’s to be expected because my flour mixture contained rice flour which has a grainy texture. But because the cookie was so tasty with an overall pleasant texture, I didn’t mind it so much. Though I do look forward to trying these with all-purpose flour.
Note: I had a helluva time finding vegan white chocolate chips. Amazon has them, but I couldn’t get them shipped in time for my experiment. I finally found some Pascha vegan white baking chips at Wegman’s (after visiting 4 other grocery stores!)
Finally, I really liked how easy the recipe is–it comes together in a snap. You can have a batch of these cookies ready in less than an hour.
Troubleshooting
Why did people have issues with the cookie? My guess is they measured their ingredients by volume rather than weight. Measuring by volume can be very inaccurate especially with flour; too much flour can definitely cause a dry, crumbly cookie.
- Shop: Kitchen Scale
Other people mentioned their cookies were a very light purple instead of the vibrant purple in the original TikTok. My cookies were not quite as vibrant as Justine’s, but they were still a very deep, rich purple color. I wonder if those reviewers didn’t thaw their berries enough?
This cookie is certainly going to become one of my go-to vegan dessert recipes.
Watch: I Tried TikTok Vegan Blueberry Cookies
Gluten-free, Vegan Blueberry Cookies
Ingredients
- 135 grams gluten-free flour blend I used Bob's Red Mill 1-to-1 Baking Flour
- ½ tsp baking powder
- ⅛ tsp kosher salt
- 76 grams vegan butter softened
- 90 grams white sugar
- zest of one lemon
- 80 grams frozen blueberries
- 1 tsp vanilla extract
- 70 grams vegan white chocolate chips I used Pascha Vegan White Baking Chips
- purple sanding sugar optional
Instructions
- In a small bowl, combine the flour, baking powder, and salt. Whisk to combine well. Set aside.
- Place the blueberries in a small pot and place over medium heat. Cook for 2-3 minutes until the berries are thawed and juicy. The berries should look very soft. Remove from heat and cool while you cream the butter and sugar.
- In a small bowl, mix together the lemon zest and sugar. Use your finger tips to rub the lemon zest into the sugar. The sugar will help break the cell walls of the lemon zest bringing out more of the lemon-y flavor. Rub together for about a minute until the sugar is slightly moist and feels a bit like wet sand.
- Add the vegan butter and lemon-y sugar to the bowl of a stand mixer. Mix until the butter and sugar is very light and fluffy. Use a spatula to scrape down the mixture once during creaming to ensure even mixing.
- Add the blueberries to the butter and sugar mixture. Mix on high speed until the berries are very well pureed into the butter and sugar. The mixture should be a very deep purple with no whole berries in sight. Mix in the vanilla.
- Remove the bowl from the stand mixer and fold in the flour mixture. Mix just until the flour is incorporated and there are no white streaks left in the bowl. Then fold in the white chocolate chips.
- The dough will be very moist. Place the dough in the freezer for 15-minutes until the dough is firm enough to scoop.
- Heat oven to 400F degrees.
- Scoop the cookies in tablespoon sized mounds onto baking sheets lined with parchment paper. Sprinkle the tops with sanding sugar, if using.Bake for about 10-minutes until the cookies look set and are lightly brown around the edges.Cool before eating.
Notes
- Here are links to some of the items I used:
Wonton Noodle Soup with Chicken & Cabbage
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