Description
Delight in these soft, chewy vegan blueberry cookies featuring fresh blueberries and bursts of luscious blueberry jam, topped with a cinnamon-scented streusel for added texture and flavor. Perfectly baked to golden edges with a tender center, these cookies are an ideal treat for vegan dessert lovers.
Ingredients
Cookie Dough
- 1/2 cup vegan butter, softened
- 2/3 cup sugar
- 1 tsp vanilla extract
- 2 tbsp non-dairy milk
- 1 2/3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup blueberries
- 2 1/2 tbsp blueberry jam
Streusel Topping
- 1/3 cup all-purpose flour
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 3 tbsp vegan butter, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, cream together 1/2 cup softened vegan butter and 2/3 cup sugar at moderate speed for 2-3 minutes until well combined and fluffy.
- Add Liquid Ingredients: Mix in 1 tsp vanilla extract and 2 tbsp non-dairy milk and continue creaming for another minute to blend well.
- Incorporate Dry Ingredients: Gradually add 1 2/3 cups all-purpose flour, 3/4 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt to the wet mixture, mixing on low speed initially then increasing to high until a dough forms.
- Fold in Blueberries: Use a rubber spatula to gently fold in 3/4 cup fresh blueberries carefully to avoid breaking too many, keeping the dough chunky and fruity.
- Mix in Blueberry Jam: Drop 2 1/2 tbsp blueberry jam into the dough and lightly fold using a spatula or your hands to create pockets of jam without overmixing.
- Prepare Streusel: In a separate small bowl, combine 1/3 cup flour, 2 tbsp sugar, 2 tbsp brown sugar, and 1 tsp cinnamon. Use a fork to blend in 3 tbsp softened vegan butter until the mixture is crumbly but not doughy.
- Form Cookie Balls: Scoop 1-2 tbsp portions of dough onto the prepared baking sheet and gently flatten each ball. Top each cookie with a spoonful of streusel mixture.
- Bake Cookies: Bake in the preheated oven for 13-14 minutes, or until edges turn golden brown but centers remain soft.
- Cool and Serve: Let the cookies cool on a wire rack for 10 to 15 minutes to set before enjoying warm or at room temperature.
Notes
- Be gentle when folding in blueberries to prevent them from bursting excessively.
- The streusel topping adds a delightful crunch and cinnamon flavor; do not overmix it to avoid forming a dense dough.
- If blueberry jam is too thick, slightly warm it for easier incorporation.
- Allow cookies to cool properly for best texture and flavor experience.
- These cookies are best enjoyed within 2-3 days stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
