These Blueberry and White Chocolate Cookies are ready in less than 30 minutes, full of juicy blueberries and creamy white chocolate.
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These Blueberry and White Chocolate Cookies are a take off of my white chocolate and raspberry cookies. To be honest I've always been more of a traditional eggless chocolate chip cookie fan, until I tried the fruit with white chocolate combination. Something about the white chocolate with the sweet fruit in these Blueberry and White Chocolate Cookies is just the most dreamy thing ever. Of course they are also dairy free with no eggs needed for these cookies that are totally vegan and I promise no one would ever be able to tell.
Why you will love this recipe
- Soft and Tender: These Blueberry and White Chocolate Cookies have the most soft and tender texture, it's truly the best. Be sure to read the tips and recipe notes to achieve the best texture.
- Ready in less than 30 minutes: That's right, these blueberry white chocolate cookies are ready in less than 30 minutes because there is no chilling time for this dough.
- Flavor: The juicy blueberries in these white chocolate blueberry cookies are absolutely amazing mixed with the white chocolate, it's a dreamy indulgent combination.
More vegan cookies you will love:
- Eggless Double Chocolate Chip Cookies (like these but more chocolate).
- Eggless Chocolate Chip Cookies
- Chocolate Chipless Cookies
- Chocolate Chunk Coconut Oat Cookies
- Chocolate Chip Cookie Bars
- Vegan Oatmeal Raisin Cookies
- White Chocolate and Raspberry Cookies
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Blueberry and White Chocolate Cookies.
- Blueberries: Use mini sized, (see recipe notes or variations below for big blueberries) I used frozen wild blueberries. You can use fresh or freeze dried as well but it will alter the flavor.
- Flour: I like organic unbleached all purpose flour for this recipe to keep it traditional. The flour gives the structure to these vegan cookies. Be sure to read the recipe notes carefully and measure the flour correctly, it's very important to ensure you get a soft chewy cookie.
- Melted Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Vegan White Chocolate Chips: I like Enjoy Life or Pascha brand for dairy free white chocolate chips.
- Cornstarch: This helps the texture of the cookie keeping it tender, soft and chewy.
- Vegan Yogurt: This is our egg replacer, it gives the vegan cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week. I like So Delicious unsweetened coconut yogurt and SILK plain almond milk yogurt.
- Vanilla: Do not skip this.
Variations
- Mini Frozen, Fresh or Freeze Dried: You can use any of those variations in these Blueberry and White Chocolate Cookies but just be sure they are mini sized. If you use bigger blueberries you will need to make bigger cookies and if you make bigger cookies you will need to bake them longer.
- Dark Chocolate: You can absolutely use dark chocolate chips instead if you want. I like Enjoy Life, Hu Chocolate and Just Date chocolate brands for dairy free options.
How to make Blueberry and White Chocolate Cookies:
Prep: Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Note: keep the frozen blueberries in the freezer until the last minute when adding to the dough to avoid them from melting.
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes.
Step 2: Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Step 3: Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. Don't over mix it will turn the dough firm, just mix some white flour showing still is ok it will get mixed the rest of the way when the chocolate gets added.
Step 4: Fold in the vegan chocolate chips.
Step 5: Then add the frozen blueberries and work quickly before they start to melt.
Step 6: Scoop about 1 ounce (2 tablespoons) size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12 minutes. Place the rest of the dough in the fridge so the blueberries don't melt, remove, scoop and let thaw couple minutes before placing the next batch in the oven.
Step 7: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let them cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Do not over bake: Be sure you don't over bake these Blueberry and White Chocolate Cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie ball and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center, almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.
- Work quickly: Add the frozen blueberries last, keep them in the freezer until you are ready to fold them in. Fold them in gently and scoop your balls out quickly before the blueberries start to melt. While the first batch bakes you can store the rest of the dough in the fridge. When you scoop out the second batch to bake, just let them sit on the top of the oven/stove for a couple minutes before popping them into the oven so they aren't hard solid from being in the fridge.
- Don't over mix: Do not over stir the dough once the berries get added. It will cause the blueberries to bleed and get blue all over the dough.
- Kitchen scale: I strongly recommend using a kitchen scale to make sure everything is precisely measured. Improper measurements are the number one reason cookies (and a lot of other recipes) often fail. Cookies are very precise and not usually forgiving when measurements are slightly off.
- Storing: These Blueberry and White Chocolate Cookies can be stored in a sealed container on the counter for about 3 days, more than that I would place them in the fridge because of the fruit. If you'd like to freeze some of these cookies you can for up to 3 months. If freezing the dough, pre scoop them and line them up on a parchment paper lined baking sheet and freeze for about 1 hour until solid before storing them in a freezer bag. When you go to bake them, let them thaw fully on the counter for about 30 minutes before baking as normal. If you choose to freeze the cookies pre baked, place a piece or parchment paper between each cookie to avoid them sticking to each other.
Recipe FAQs
What makes cookies soft instead of hard?
Some methods to help make your cookies softer are, under-bake slightly or use a little less flour or add just a tiny amount of more moisture to the cookies to soften the cookies a little. Cornstarch also helps to keep cookies soft and chewy.
How long do cookies last?
I'd go by what the recipe tells you, this Blueberry and White Chocolate Cookies recipe is preferably stored in the fridge because of the fruit for about 4 days but it can be left on the counter for 2 days or so, in sealed container or up to 3 months in an airtight freezer container.
More Vegan Cookies Recipes
Blueberry and White Chocolate Cookies
These Blueberry and White Chocolate Cookies are ready in less than 30 minutes, full of juicy blueberries and creamy white chocolate.
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Ingredients
- ½ cup vegan butter melted and cooled (113 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (80 grams)
- 2 cups unbleached all purpose flour (250 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch sea salt
- ½ cup white chocolate chips (I used Enjoy Life mini white chocolate chips)
- ⅓ cup frozen mini blueberries (I used frozen wild mini blueberries, see notes for other options)
Instructions
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Note: keep the frozen blueberries in the freezer until the last minute when adding to the dough to avoid them from melting.
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. Don't over mix it will turn the dough firm, just mix some white flour showing still is ok it will get mixed the rest of the way when the chocolate gets added.
- Fold in the vegan chocolate chips, and then add the frozen blueberries and work quickly before they start to melt.
- Scoop about 1 ounce (2 tablespoons) size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12 minutes. Place the rest of the dough in the fridge so the blueberries don't melt, remove, scoop and let thaw couple minutes before placing the next batch in the oven.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let them cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Notes
Size/Do not over bake: Be sure you don't over bake these Blueberry and White Chocolate Cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.
Blueberries: I like to use wild frozen blueberries that are mini, they work best. You can substitute fresh or freeze dried but it will change the flavor. When using those be sure they are small mini sized, if they are big blueberries you will need to adjust and make bigger cookies which will also affect the bake time, it will need to be increased so be sure you know how to tell if a cookie is done otherwise you could easily over bake them. A cookie is done when the center is still soft and almost looks raw, the edges are set and cooked looking, if you wait until they are browning they will be over baked and will result in a firmer more hard cookie.
Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.
Yogurt: I like the So Delicious brand or SILK almond.
Chocolate: I like Enjoy Life, Pascha, Toll House plant based and Endangered Species chocolate bars.
Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. Butter gets measured before melting it.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works).
Freezing: You can also freeze the dough by scooping them out using a cookie scoop and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
Nutrition
Calories: 162kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 87mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
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