Can I use fresh blueberries instead of frozen?

Yes, you can use fresh blueberries, but frozen blueberries will give you a juicier and more concentrated flavor. Fresh blueberries may require less cooking time to soften.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough before baking helps prevent spreading. Make sure your dough is not too soft when placing it on the baking sheet.

Can I substitute the vegan butter with regular butter?

Yes, you can substitute unsalted vegan butter with regular unsalted butter for a non-vegan option.

What if I don’t have baking powder?

If you don’t have baking powder, you can make your own by combining 1/4 tsp of baking soda with 1/2 tsp of cream of tartar.

How can I make these cookies healthier?

To make them healthier, consider reducing the sugar slightly, using whole wheat flour, or adding oats for fiber. You can also use a sugar substitute if desired.

Blueberry White Chocolate Cookies

Description

These Blueberry White Chocolate Cookies are soft, chewy, and packed with bursts of fruity blueberries and creamy white chocolate. Perfect for a unique twist on classic cookies, they’re vegan-friendly and irresistibly colorful.

Ingredients

Scale

Essential Ingredients:

135 grams all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
76 grams unsalted vegan butter, softened
90 grams granulated sugar
80 grams frozen blueberries, thawed
70 grams white chocolate chips, chopped

Optional Add-Ons:

2–3 tablespoons rolled oats (for texture)
2 tablespoons chopped walnuts or pecans
1 tablespoon lemon zest (for a citrusy brightness)

Instructions

Preheat: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Thaw Blueberries: Microwave or gently heat blueberries until soft and jammy (about 30 seconds to 2 minutes). Let cool.
Cream Butter and Sugar: In a large mixing bowl, beat softened vegan butter and sugar until light and fluffy (about 2–3 minutes).
Blend in Blueberries: Add thawed blueberries and continue mixing until well combined and the mixture turns purple.
Combine Dough: Gradually fold in the flour mixture until just combined. Stir in white chocolate chips and any optional add-ins like oats or nuts.
Chill: Cover the dough and place in the freezer for 30 minutes to firm up.
Shape: Scoop or roll dough into 12 balls and place on the prepared baking sheet with space between each.
Bake: Bake for 10–13 minutes or until edges are lightly golden. Centers should remain soft.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Use fresh blueberries if frozen ones are unavailable, but mash them slightly to get the same texture.
White chocolate chunks work just as well as chips.
Let the cookies cool completely if you want firmer centers.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 9g
Sodium: 55mg
Fat: 8g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: undefined

Keywords: blueberry cookies, white chocolate cookies, vegan cookies, fruit cookies, soft chewy cookies