Vegan Blueberry Lavender Chocolate Chip (Print Version)
Soft chewy cookies with juicy blueberries, floral lavender, and decadent vegan chocolate chips.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp baking powder
04 - ¼ tsp sea salt
05 - 1 tbsp dried culinary lavender, finely chopped
→ Wet Ingredients
06 - ½ cup coconut oil, melted and cooled
07 - ⅓ cup unsweetened applesauce
08 - ¾ cup brown sugar, packed
09 - ¼ cup granulated sugar
10 - 1 tsp pure vanilla extract
→ Mix-ins
11 - ½ cup fresh or frozen blueberries
12 - ¾ cup vegan chocolate chips
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, salt, and chopped lavender in a medium bowl until evenly distributed.
03 - Combine melted coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract in a large bowl. Beat until smooth and well blended.
04 - Gradually stir the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to prevent tough cookies.
05 - Gently fold in blueberries and vegan chocolate chips until evenly distributed throughout the dough.
06 - Drop rounded balls of dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing 2 inches apart.
07 - Bake for 10-12 minutes until edges are lightly golden and centers appear set.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The floral notes play beautifully against rich chocolate, creating a sophisticated flavor that surprises everyone who tries one.
- Fresh blueberries burst in your mouth, making each bite feel like discovering a hidden treasure.
02 -
- Frozen blueberries streak less if you add them straight from the freezer without thawing.
- Coconut oil solidifies quickly, so have your wet ingredients measured and ready before melting it.
03 -
- For intense lavender flavor, warm the coconut oil with the lavender, strain it, then chill until solid again before using.
- Chill the shaped dough balls for twenty minutes before baking to prevent excessive spreading.