Vegan Blueberry Chocolate Chip Cookies Recipes

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

VEGAN BLUEBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper.
• Prepare the flax egg and set it aside.
• Combine butter and sugars in a mixing bowl and mix on medium to medium-high speed until light and fluffy. Add the flax egg and mix on medium speed until everything is combined.
• In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt.
• Pour the flour mixture in with the butter mixture and mix on low to combine. Add the chocolate chips and dried blueberries and stir until they're evenly distributed throughout the dough. This dough can dry out quickly so be sure to cover it. Be prepared to add a tablespoon or so of water if it dries out.
• Drop by rounded tablespoonful onto an ungreased cookie sheet, allowing at least two inches between each. Bake for 9 minutes or until the cookies get a golden color around the edges.
• Remove from the oven and allow them to cool for a minute before transferring to a wire rack to cool.
• Repeat until all the cookies are done.