Vegan Blueberry Lavender Chocolate Chip

The scent of lavender drifting through my kitchen always stops me mid task, transporting me somewhere between a Provençal field and my grandmothers linen closet.

My neighbor knocked on my door last spring asking what I was baking, and we ended up sitting on my porch with a plate of these cookies until the sun went down.

Ingredients

• All-purpose flour: The reliable backbone of this cookie, though spelt flour adds a lovely nutty dimension if you want to experiment.
• Baking soda and powder: This duo creates the perfect lift for a soft, chewy center.
• Sea salt: Just enough to make the chocolate sing without announcing itself.
• Dried culinary lavender: Finely chopped so the flavor distributes evenly without leaving purple specks that look like soap.
• Coconut oil: Melted and cooled, it replaces butter beautifully while adding subtle richness.
• Unsweetened applesauce: The secret to keeping these tender without eggs.
• Brown and granulated sugar: Brown for chew, white for that slight crisp edge.
• Pure vanilla extract: Bridges the gap between floral and chocolate notes.
• Fresh or frozen blueberries: Frozen works brilliantly and holds its shape better during folding.
• Vegan chocolate chips: Look for ones with real cocoa butter for the smoothest melt.

Instructions

Prep your baking station:

Heat the oven to 350°F and line two sheets with parchment, because nothing ruins cookie joy like scrubbing baked-on dough.

Whisk the dry team:

Combine flour, baking soda, baking powder, salt, and lavender in a bowl, breathing in that floral aroma as you work.

Blend the wet ingredients:

Stir together coconut oil, applesauce, both sugars, and vanilla until the mixture looks glossy and unified.

Bring it together:

Gently fold dry into wet, stopping the moment everything disappears, because overworked dough makes tough cookies.

Add the good stuff:

Fold in blueberries and chocolate chips with a light hand, trying not to smash the berries into purple streaks.

Shape and space:

Drop rounded tablespoons onto your prepared sheets, leaving two inches between each mound for spreading room.

Bake to golden perfection:

Watch for edges that turn just golden while centers still look slightly underdone, about 10 to 12 minutes.

Cool with patience:

Let them rest on the sheet for five minutes before moving to a rack, trusting that they will firm up as they cool.

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I packed these for a road trip last summer and they disappeared before we hit the state line, my friends claiming they needed quality control samples.

Working with Lavender

Culinary lavender differs from the decorative kind in your garden, so source it from a spice shop or the baking aisle.

The Blueberry Factor

Fresh berries release more moisture during baking, creating tiny pockets of jammy intensity throughout each cookie.

Storage and Serving

These keep beautifully in an airtight container for up to five days, though they rarely last that long in my house.

• Warm a cooled cookie in the microwave for eight seconds to soften the chocolate again.
• Pair with Earl Grey tea for a truly indulgent afternoon break.
• Freeze shaped dough balls to bake fresh cookies whenever the craving strikes.

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These cookies taste like an unexpected friendship between a French patisserie and an American bakery, and I hope they bring as much warmth to your kitchen as they have to mine.

Recipe Questions & Answers

→ Can I use fresh lavender instead of dried?

Use dried culinary lavender for best results. Fresh lavender contains too much moisture and can make the dough soggy. If you only have fresh, dry it in a low oven first.

→ Do I need to thaw frozen blueberries?

No, add frozen blueberries directly to the dough without thawing. Thawing releases excess moisture that can affect the cookie texture and spread.

→ How do I intensify the lavender flavor?

Infuse the melted coconut oil with chopped lavender for 15 minutes, then strain before using. This extracts more floral essence without adding texture.

→ Can I substitute the coconut oil?

Vegan butter works as a 1:1 substitute. The texture may be slightly different but still delicious. Avoid liquid oils as they'll make cookies spread too much.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze unbaked dough balls.

→ Why use applesauce in vegan baking?

Unsweetened applesauce replaces eggs, providing moisture and binding properties while keeping cookies tender. It also adds natural sweetness without refined sugar.