Looking for a unique and delicious twist on classic cookies? These Blueberry White Chocolate Cookies are the perfect treat. Bursting with sweet-tart frozen blueberries and creamy dairy-free white chocolate, these cookies are soft, chewy, and absolutely irresistible. Plus, they’re made with vegan butter and dairy-free ingredients, making them a great option for those with dietary preferences. Let’s dive into this easy recipe that will leave you wanting more!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients:
- 1/3 cup unsalted vegan butter, softened
- 1/3 cup + 1 tablespoon granulated sugar
Add-Ins:
- 1/3 cup frozen blueberries
- 1/2 cup dairy-free white chocolate chips
Instructions
- Prepare the Dough : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, cream together the softened vegan butter and granulated sugar until light and fluffy, about 2–3 minutes. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Blueberries and White Chocolate : Gently fold in the frozen blueberries and dairy-free white chocolate chips. Be careful not to overmix to prevent the blueberries from staining the dough too much. If the dough feels too soft, refrigerate it for 10–15 minutes to firm up.
- Shape and Bake : Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the edges are set and slightly golden. The centers should remain soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Conclusion
These Blueberry White Chocolate Cookies are the perfect combination of tart, sweet, and creamy flavors. The soft and chewy texture, paired with bursts of juicy blueberries and the richness of white chocolate, makes them a standout treat for any occasion. Plus, their vegan-friendly ingredients mean everyone can enjoy them! Try this recipe today and fall in love with your new favorite cookie.
Irresistible Blueberry White Chocolate Cookies (Vegan-Friendly)
These Blueberry White Chocolate Cookies combine thesweetness of dairy-free white chocolate chips with the tartness of frozenblueberries, creating a soft and chewy vegan-friendly dessert that’s perfectfor any occasion.
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients:
- 1/3 cup unsalted vegan butter (softened)
- 1/3 cup + 1 tablespoon granulated sugar
Add-Ins:
- 1/3 cup frozen blueberries
- 1/2 cup dairy-free white chocolate chips
- Prepare the Dough : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, cream together the softened vegan butter and granulated sugar until light and fluffy, about 2–3 minutes. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Blueberries and White Chocolate : Gently fold in the frozen blueberries and dairy-free white chocolate chips. Be careful not to overmix to prevent the blueberries from staining the dough too much. If the dough feels too soft, refrigerate it for 10–15 minutes to firm up.
- Shape and Bake : Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the edges are set and slightly golden. The centers should remain soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.