Description
Soft, chewy Blueberry Cookies bursting with fresh blueberries and plant-based butter, offering a perfectly balanced sweet and tangy flavor. Ideal for a cozy snack or festive gatherings, these cookies combine delightful fruity bursts with a tender crumb that melts in your mouth.
Ingredients
Scale
Fruits
- 1 cup fresh blueberries
Wet Ingredients
- 1/2 cup plant-based butter, softened
- 1/4 cup plant-based milk
- 1 tsp vanilla extract (natural)
- 1/2 tsp vegetarian Worcestershire sauce (natural)
Sweeteners
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp natural gelling agent
- 1/4 tsp sea salt
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Rinse and pat dry your fresh blueberries gently to prevent bursting in the dough.
- Cream Butter and Sugars: In a large bowl, beat the plant-based butter with granulated and brown sugars until light and fluffy. This step is key for that soft, chewy cookie texture.
- Add Wet Ingredients: Mix in the vanilla extract (natural), vegetarian Worcestershire sauce (natural), plant-based milk, and sea salt until fully combined. Set aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and natural gelling agent. Gradually add this dry mix to the wet ingredients, stirring just until incorporated to avoid overmixing.
- Fold in Blueberries: Gently fold in the fresh blueberries, trying to evenly distribute them throughout the dough while keeping them intact.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop cookie dough onto the baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes until edges are lightly golden but centers remain soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set perfectly while staying tender inside.
Notes
- Use fresh blueberries instead of frozen for best texture.
- Handle dough lightly to avoid toughness; mix until just combined.
- Chill the dough for 30 minutes before baking to control spreading and enhance flavors.
- Fold in fruit gently to avoid crushing blueberries.
- Ensure correct oven temperature for even baking and moist cookies.
- Prep Time: 15 minutes
- Cook Time: 12 to 15 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: blueberry cookies, plant-based butter cookies, soft cookies, chewy cookies, vegan cookies, fruit cookies, gluten-free cookies
