Vegan Blueberry Almond Cookies: Easy Recipe

Craving a cookie that’s both incredibly delicious and surprisingly vegan?

Look no further! These Vegan Blueberry Almond Cookies are everything you’ve ever dreamed of in a treat: soft, chewy, bursting with juicy blueberries, and perfectly complemented by the nutty crunch of almonds. Plus, they’re super easy to make and guaranteed to impress. Get ready to fall in love with your new favorite cookie!

Why You’ll Love It

• They’re incredibly soft and chewy, not at all like dry, crumbly vegan cookies.
• The combination of sweet blueberries and crunchy almonds creates a delightful flavor and texture contrast.
• This recipe is super easy and requires no fancy equipment or complicated techniques.
• These cookies are perfect for a quick dessert, a sweet snack, or a special treat for any occasion.
• They’re naturally vegan and can be easily customized with different add-ins.

What Makes This Recipe Unique?

What sets these Vegan Blueberry Almond Cookies apart is the delicate balance of flavors and textures achieved with simple ingredients. We’re using almond flour for a slightly nutty taste and a wonderfully soft texture, unlike standard cookies made with only all-purpose flour. The vibrant blueberries not only add a burst of juicy sweetness but also create these beautiful little pockets of moisture in each bite. It’s the perfect combination for a genuinely irresistible vegan cookie.

Ingredient List

• 1 cup (120g) almond flour (for a soft texture and subtle nutty flavor)
• ½ cup (100g) granulated sugar
• ¼ cup (60ml) melted coconut oil, cooled
• 2 tablespoons flaxseed meal, mixed with 6 tablespoons warm water
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup fresh blueberries
• ½ cup slivered almonds

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, sugar, baking powder, and salt. Mix well.
3. In a separate bowl, whisk together the melted coconut oil, flaxseed mixture (this acts as an egg replacer), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix.
5. Gently fold in the fresh blueberries and slivered almonds.
6. Using a spoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each.
7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Feel free to get creative with these cookies! Here are a few ideas:

• Lemon Zest: Add the zest of half a lemon to the batter for a citrusy twist.
• White Chocolate Chips: Fold in 1/4 cup of vegan white chocolate chips for added sweetness.
• Sprinkled Almonds: After scooping the cookies onto the sheet, sprinkle a few extra slivered almonds on top before baking for a more pronounced almond flavor and aesthetic.

Expert Tips

• Make sure your coconut oil is melted and cooled before adding it to the batter, so it doesn’t cook the flaxseed mixture.
• Don’t overmix the dough, as this can make the cookies tough. Mix until just combined.
• For a chewier texture, underbake them slightly – they’ll continue to set as they cool.
• If you’re using frozen blueberries, don’t thaw them beforehand, or the dough could become watery. Just toss them in frozen and bake.
• Allow the cookies to cool completely before moving them to a container, or they might break.

Frequently Asked Questions (FAQs)

• Can I use a different type of flour?
  

  While almond flour is key to this recipe’s texture, you can try replacing it with gluten-free all-purpose flour, but the result might not be the same. For best results, stick to almond flour.

• Can I use frozen blueberries?
  

  Yes, you can! There’s no need to thaw frozen blueberries. Just fold them into the batter as is.

• How do I store these cookies?
  

  Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to a month.

• Can I make these cookies ahead of time?
  

  Yes, you can! The cookie dough can be stored in the fridge for up to 2 days. Let it come to room temperature for 10-15 minutes before baking.

• Can I use a different type of nut?
  

  Absolutely! Feel free to swap out the almonds for other nuts like chopped pecans or walnuts for a different flavor profile.

Variations and Customization Options

Want to personalize your cookies even further? Try these variations:

• Berry Bliss: Use a mix of different berries like raspberries, strawberries, and blackberries instead of just blueberries.
• Chocolate Lover’s Dream: Add a tablespoon of unsweetened cocoa powder to the batter and fold in vegan dark chocolate chips for a rich, chocolatey flavor.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, comforting spice.
• Nut Butter Delight: Replace a tablespoon of the coconut oil with a tablespoon of almond or cashew butter for an even more nutty flavour.

Serving Suggestions

These Vegan Blueberry Almond Cookies are delicious on their own with a glass of plant-based milk, or pair them with a cup of tea or coffee. They are also a wonderful addition to a dessert platter. For an extra touch, you could lightly dust them with powdered sugar or drizzle with melted vegan white chocolate.

Conclusion

These Vegan Blueberry Almond Cookies are a delightful treat that’s easy to make and incredibly delicious. They are perfect for satisfying your sweet cravings without compromising on flavor or texture. So, what are you waiting for? Grab your ingredients and get baking! Don’t forget to share your beautiful creations – tag us in your photos and subscribe to our newsletter for more fantastic vegan recipes!