Blueberry Cookies
Freshly baked cookies packed with sweet blueberries and creamy white chocolate, perfect for any occasion.
Ingredients
Dry Ingredients
- 135 grams 1 cup all-purpose flour, lightly packed Sift for accuracy
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 76 grams 1/3 cup vegan butter, softened Ensure it is at room temperature
- 90 grams 1/3 cup plus 1 tablespoon granulated sugar
Mix-ins
- 80 grams 1/3 cup frozen blueberries Defrost and mash before adding
- 70 grams 1/2 cup white chocolate morsels
Instructions
Preparation
- Preheat your oven to 400°F.
- In a small bowl, combine the flour, baking powder, and salt, stirring until well mixed.
- Defrost the blueberries in the microwave for about 30 to 45 seconds, then mash them lightly with a fork.
Mixing
- In the bowl of a stand mixer, add the softened vegan butter and granulated sugar. Mix on medium speed until fluffy.
- Gently add the prepared blueberries and mix until well incorporated.
- Gradually mix in the dry ingredients starting on low speed until a soft dough forms.
- Fold in the white chocolate morsels.
Chilling and Baking
- Transfer the dough to the freezer for about 30 minutes.
- Prepare a baking sheet with parchment paper. After chilling, shape the dough into 12 equal balls and place them on the baking sheet.
- Bake for about 10 minutes or until the edges are lightly golden, then allow to cool on the baking sheet.
Notes
For best results, use room temperature butter and don't skip the chilling step.