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Vegan Blueberry Cookies Recipe

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This recipe for Vegan Blueberry Cookies is from The Great Ugarte - Brown - Junkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour, lightly packed (135 grams)
½ tsp baking powder
⅛ tsp salt
⅓ cup vegan butter, softened (76 grams)
⅓ cup plus 1 tbsp granulated sugar (90 grams)
⅓ cup frozen blueberries (80 grams)
½ cup white chocolate morsels (70 grams)
Directions:
Directions:
Prep the dry ingredients and blueberries
Preheat oven to 400°F. Mix together the flour, baking powder and salt.

Defrost blueberries in microwave 30-45 seconds. Mash with a fork, and allow to cool.

Cream the butter and sugar
In the bowl of a stand mixer with the paddle attachment, cream the softened vegan butter and sugar. Cream until fluffy, add in the blueberries. Turn speed up to high, and mix the butter and sugar with the blueberries until fully incorporated, about five minutes. Scrape down the sides of the bowl as you go.

Make the dough
Gradually add flour mixture, and mix until a soft dough forms. Fold in white chocolate chips.

Chill the dough, bake the cookies
Transfer the dough to the freezer to cool for 30 minutes. Once chilled, prepare a baking sheet with parchment paper. Shape the dough into 12 balls and bake the cookies for 10 minutes until the edges are lightly brown. Cool before serving.
Number Of Servings:
Number Of Servings:
12-24
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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