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–+ servings
Blueberry Cookies

Irresistibly Soft Blueberry Cookies with a Vegan Twist

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These Blueberry Cookies are soft, chewy, vegan-friendly, and bursting with flavor from juicy blueberries and creamy almond bark.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Frozen Blueberries Thaw before use
  • 1/2 cup Salted Butter Can substitute with vegan butter for a vegan option
  • 1 cup Granulated White Sugar
  • 1/2 cup Light Brown Sugar
  • 2 cups All-Purpose Flour Spoon and level for accuracy
  • 1 teaspoon Baking Powder
  • 4 oz Chopped Vanilla Almond Bark Can substitute with white chocolate chips

Equipment

  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Skillet
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper.
  2. In a skillet, sauté the frozen blueberries over medium-high heat for 4-5 minutes until softened.
  3. Cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Gently fold the cooled blueberries into the creamed mixture.
  5. Gradually add the all-purpose flour and baking powder, mixing until just combined.
  6. Fold in the chopped vanilla almond bark evenly into the dough.
  7. Scoop dollops of dough onto the prepared sheet pan, leaving about 2 inches between each mound.
  8. Bake for 9-10 minutes until edges are golden-brown, and centers are slightly soft.
  9. Cool cookies on the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for 3-5 days. Refrigerate for up to a week and freeze for up to 6 months.

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