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Vegan Blueberry Cookies

Deliciously soft Vegan Blueberry Cookies bursting with juicy blueberries, perfect for a quick dessert that the whole family will enjoy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 cup rolled oats
  • 1/2 cup coconut sugar Add more for extra sweetness.
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Add-Ins
  • 1 cup fresh blueberries Can substitute with frozen blueberries if thawed.

Method
 

Baking Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the coconut oil, almond milk, and vanilla extract.
  3. Add the coconut sugar and mix until well combined.
  4. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the fresh blueberries.
  7. Drop tablespoon-sized amounts of dough onto a lined baking sheet.
  8. Bake for 12-15 minutes or until the edges are golden.
  9. Allow to cool before serving.

Notes

Store in an airtight container at room temperature for about 3-5 days or freeze for up to 3 months. For added texture, replace half the flour with whole wheat flour.