Go Back
–+ cookies
Print Recipe
4.89 stars (9 ratings)

Blueberry Cookies

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 163kcal
Author: Nora Taylor

Ingredients

Crumble Topping

  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup vegan butter melted

Blueberry Cookies

  • 1/2 cup vegan butter softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons soy milk or other plant milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups fresh blueberries
US Customary - Metric

Instructions

  • Make the crumble topping - In a small bowl, stir the flour and sugar together, then add the melted butter and stir until crumbs form. Place in the refrigerator while you prepare the cookie dough.
  • Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
  • In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
  • Beat in the milk and vanilla until fluffy and combined.
  • Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
  • Gently fold in the blueberries until incorporated. If some of them break a little, that's fine, just try to be gentle.
  • Use a cookie scoop or spoon (about 1 1/2 tablespoons) to scoop the dough and place on the prepared baking sheet. Flatten them just slightly (so you can stick the crumble on better).
  • Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
  • Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!

Notes

  1. Gluten free - Use a quality gluten free flour mix. I like Better Batter and Bob's Red Mill 1:1 flour.
  2. You can swap the blueberries for strawberries, peaches, apples or other fruits.
  3. They will keep at room temperature for 2-3 days, 5 days in the refrigerator or frozen for longer.

Nutrition

Serving: 1of 20 cookies | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 142mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg