Vegan Blueberry Cookies Recipe

Our take on the viral vegan TikTok recipe

By
Jessie Sheehan
Jessie Sheehan
Jessie Sheehan
Jessie Sheehan is a recipe developer, baker, food writer, and author of "The Vintage Baker" and "Icebox Cakes."
Learn about The Spruce Eats' Editorial Process
Updated on 12/29/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Blueberry Cookies

The Spruce Eats / Diana Chistruga

Prep: 12 mins
Cook: 20 mins
Total: 32 mins
Servings: 12
Yield: 24 cookies
Nutrition Facts (per serving)
189 Calories
11g Fat
22g Carbs
2g Protein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 189
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 16%
Cholesterol 2mg 1%
Sodium 78mg 3%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 2%
Total Sugars 13g
Protein 2g
Vitamin C 0mg 1%
Calcium 50mg 4%
Iron 1mg 3%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade cookies are one of life’s great pleasures. And if the recipe for them is easy, calls for a minimal amount of ingredients, is one-bowl, vegan, results in soft cookies, and are literally bursting with fruit in every bite, well then all the better. This recipe for blueberry cookies is based on Justine Snacks’ fabulous, viral recipe of the same name. Her genius recipe demonstrates that with only a handful of ingredients, and all of them dairy-free, fruit-filled cookies are literally just a few minutes away (and our version, in fact, reduces that time even more).

Vegan cookies are the best cookies, particularly if you don’t even know they’re vegan—and we mean that in the best way. These cookies are full of bright blueberry flavor along with the occasional pop of sweet white chocolate. We simplified the original recipe even more by removing the need to chill the dough—once you finish mixing, you’re ready to scoop and bake. The recipe now calls for brown sugar instead of granulated, because there is something truly special about the combo of berries and brown sugar; not to mention the fact that the brown sugar adds a wonderful chewiness to the cookies. 

Justine’s recipe calls for two bowls: one to combine the dry ingredients and one stand mixer bowl for mixing up the dough. Here, we have you add your leavening and salt to your wet ingredients and your flour as a last step. This not only avoids the need for an extra bowl (one-bowl for life and all that), but also precludes you from overworking the gluten in your dough.

In short, these cookies make for the most special after-school snack or vibrant July 4th treat, due to their gorgeous blue hue. But really they are simply perfect any time your sweet tooth is calling.

“TikTok viral recipes aren’t always a hit, but I liked these blueberry cookies. They were super moist and fluffy from the fresh fruit, and the white chocolate was a sweet surprise throughout the cookie. Make sure your blueberries aren’t too warm before adding it to the mixture!” —Tracy Wilk 

blueberry cookies/tester image
A Note From Our Recipe Tester

Ingredients

  • 1/2 cup frozen blueberries, thawed

  • 1/2 cup vegan butter

  • 1/2 cup light brown sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon kosher salt

  • 2/3 cup vegan white chocolate chips

  • 1 cup all-purpose flour

Steps to Make It

  1. Gather the ingredients.

    Blueberry Cookies ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. Position a rack in the center of the oven and pre heat to 350 degrees F. Microwave the blueberries in a small microwave-safe bowl on high for 2 minutes, stirring and mashing the berries with a fork every 30 seconds. The berries are ready when they have collapsed and released a fair amount of juice. Let cool while you start the dough.

    Blueberries in a bowl with a fork

    The Spruce Eats / Diana Chistruga

  3. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed until the mixture is  fluffy, at least 3 minutes, scraping down the bowl with a silicone spatula as needed. 

    Butter and sugar mixture in a stand mixer

    The Spruce Eats / Diana Chistruga

  4. Add the blueberries, baking powder, and salt and beat on high for 5 minutes, scraping down the bowl as needed.

    Batter with blueberries, baking powder, and salt in a stand mixer

    The Spruce Eats / Diana Chistruga

  5. Add the vegan white chocolate chips and flour, beating on low until only a few streaks of flour remain. Fold in the remaining flour with a silicone spatula until combined.

    Cookie batter in a bowl with a spatula

    The Spruce Eats / Diana Chistruga

  6. Scoop the cookie dough into 12 (2-tablespoon-sized) balls using a portion scoop or measuring spoons. Divide the balls between 2 parchment-lined baking sheets, about 1 inch apart.

    Cookie dough balls on a baking sheet

    The Spruce Eats / Diana Chistruga

  7. Bake one baking sheet of cookies at a time until the cookies look dry on top and are just slightly browning around the edges, about 9 minutes, rotating the baking sheet halfway through. Careful to not overbake. Repeat with the remaining dough on the second prepared baking sheet. Serve the cookies warm or at room temperature.

    Blueberry Cookies on a baking sheet

    The Spruce Eats / Diana Chistruga

Recipe Tips

  • Do not use fresh berries in this recipe, as they will not release enough juice when warmed. 
  • The blueberries really need to be quite soupy when they are added to the sugar and butter in order to really change the color of the dough, so be sure to heat them until they are quite collapsed and have released a lot of juice. 
  • It is a little tricky to tell when these cookies are done due to their unusual color, but once the tops look dry (or dry-ish), they are likely done. Do not let them get too brown around the edges or they will overbake. And they will continue to set up on the counter once you have pulled them from the oven.
  • For uniformly sized cookies, we recommend using a cookie scoop.
  • Even if you happen to have space in your oven for 2 cookie sheets, we still recommend that you bake off one sheet at a time. The cookies will bake more evenly if there are fewer in the oven at a time.

Recipe Variations

  • You may use granulated sugar instead of light brown.
  • You may use regular butter instead of vegan butter.
  • You may use semi-sweet or even dark chocolate chips instead of the white.
  • You may warm your berries on the stovetop, instead of the microwave, in a small saucepan over medium heat, until quite soupy, about 10 minutes,
  • Although you might be able to try these cookies with a different berry, it is unlikely the texture of the cookie will be the same (ie: raspberries are much softer than blueberries, and do not have a skin like a blueberry, and strawberries, too, have no skin, and both will collapse into something much soupier than the blueberries, and thus may make your dough too wet).
  • Add lemon extract (½ to 1 teaspoon) or fresh lemon juice (about 1 to 2 teaspoons) when you add the blueberries for lemon blueberry cookies.

How to Store

  • The cookies can be stored at room temperature in a resealable bag for up to 3 days.
  • Alternatively, you can freeze the cookies in a resealable bag for up to 1 month (and they are just as delicious frozen, FYI).

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