Blueberry Cookies

• servings: 10 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 cup flour

3 ½ oz vegan white chocolate

½ tsp baking soda

⅛ tsp salt

⅓ cup vegan butter

3 ½ oz frozen blueberries

1 tsp vanilla extract

¼ cup cane sugar

2 tbsp brown sugar

Directions

Preheat your oven to 400F.

In a bowl, whisk together the flour, baking powder and salt.

Using a microwave or stovetop, thaw the blueberries until they are soft and jammy.

Let the blueberries cool down for a few minutes.

While the blueberries are cooling, add the butter, white sugar, and brown sugar to another bowl and cream them together until the mixture is light and fluffy.

Next, add the blueberries to the sugar and butter mixture and cream together. You want the blueberries to be completely mashed into the mixture, and it should become a deep purple color.

Gradually add dry ingredients to the wet ingredients and fold to form a dough.

This cookie dough is a bit soft so you will need to chill it in the fridge for at least 30 minutes before baking.

Scoop out the cookie dough using a cookie scoop and place it over a baking tray lined with baking paper. Make sure to leave enough space between the cookies.

Bake the cookies at 400F for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes before serving!

Nutrition

• Calories: 185 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 140 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 14 g
• Protein: 2 g