These viral vegan blueberry cookies really caught my eye because: WOW that color. And I can always use more vegan baking recipes to have up my sleeve. So I decided to test it out. And these cookies are definitely worth all of the likes and views!
Keyword Blueberries, Cookies, Gluten-free, Vegan, White Chocolate
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
135gramsgluten-free flour blend I used Bob's Red Mill 1-to-1 Baking Flour
zest of one lemon
70gramsvegan white chocolate chipsI used Pascha Vegan White Baking Chips
purple sanding sugaroptional
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.