Vegan Blueberry Cookies

Indulging in vegan desserts doesn’t mean sacrificing flavor or texture. These Vegan Blueberry Cookies offer a delightful blend of wholesome ingredients and burst-in-your-mouth blueberries. Perfect for satisfying sweet cravings or impressing guests with a healthier alternative, these cookies are a testament to the versatility of vegan baking.

Ingredients: Crafted with care, the ingredients for these cookies are both simple and nutritious. All-purpose flour provides structure, while rolled oats lend a hearty texture. Baking powder and baking soda ensure a light and fluffy interior, complemented by a pinch of salt to balance sweetness. Coconut oil, melted to perfection, brings a subtle tropical aroma and acts as a binding agent. Maple syrup offers a natural sweetness, while vanilla extract elevates the flavor profile. Finally, the star ingredient – fresh or frozen blueberries – adds a burst of tangy sweetness and vibrant color.

Instructions: Begin by preheating the oven to 350°F (175°C) and preparing a baking sheet with parchment paper or a light greasing. In a large mixing bowl, combine the dry ingredients – flour, oats, baking powder, baking soda, and salt – ensuring an even distribution of leavening agents. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until a smooth consistency is achieved. Gradually incorporate the wet mixture into the dry ingredients, stirring gently until a cohesive dough forms. Carefully fold in the blueberries, ensuring they are evenly distributed throughout the dough. Using a spoon or cookie scoop, portion out rounded tablespoons of dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking. Flatten each cookie slightly with the back of a spoon or your fingers to achieve your desired thickness. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion: In conclusion, these Vegan Blueberry Cookies are a testament to the creativity and innovation of plant-based baking. Combining wholesome ingredients with vibrant flavors, they offer a guilt-free indulgence for any occasion. Whether enjoyed with a cup of tea as an afternoon treat or shared with friends at a gathering, these cookies are sure to delight vegans and non-vegans alike. So, roll up your sleeves, preheat your oven, and embark on a journey of sweet satisfaction with these delightful vegan delights.

Vegan Blueberry Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries until evenly distributed throughout the dough.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of the spoon or your fingers.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.