Lately I’ve been whipping up a lot of savory concepts. To be honest, even while pregnant I crave all the savory and when it comes to sweet, I’m all about the fruit! However, I wanted to do an array of new dessert recipes and the first thing that came to mind is..
While I love a good minimalist almond flour cookie, it’s also nice to mix it up and create a traditional cookie. I find that pack more flavor, texture, and it’s just great to have variety! With a ton of blueberries on their way out, I was brainstorming for the next best recipe and a cookie seemed like it would be a great challenge!
Why is fresh fruit in a cookie challenging?! For one the fruit adds more moisture, which cookies don’t have, the bulkiness of the fruit may prevent it from holding together and the list goes on. However, I wanted to prove, that it can be done, and it’s magical, and I nailed it!!
What’s fab about this cookie, is everything! It’s your staple cookie ingredients, packs fresh blueberries, the perf texture, white chocolate (you can get it on Amazon), it’s perf for spring, can easily be made in bulk, have a buttery soft texture, the cookies hold together, and it’s just hands down my favorite combo!! If I were a cookie, this would be me!! lol
If you love all things blueberries or are craving a staple vegan sugar cookie, you’re going to love these new vegan Soft Bake White Chocolate Blueberry Cookies!!
Preheat oven to 325°F. Line two baking sheets with parchment paper or silpats. Set aside.
In a medium size bowl, whisk together flour, baking soda and salt. Set aside.
In a standing mixer, beat vegan butter and sugar until light and fluffy. (3 minutes)
Combine vegan egg with almond milk. Whisk to remove any clumps.
Add the vegan egg, and vanilla extract. Combine.
Add flour mixture in 2 parts, allowing to combine after each, until just combined.
Remove from standing mixer and stir in white chocolate chips, gently fold in the blueberries. I recommend doing this by hand with a spatula.
Roll two heaping tablespoons of dough into a ball. Bake for 15 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.