Vegan Blueberry Vanilla Sugar Cookies (Print Version)

Soft chewy cookies with fragrant vanilla and juicy blueberries. A plant-based treat ready in under 30 minutes.

# List of Ingredients:

→ Wet Ingredients

01 - 1/2 cup coconut oil, melted
02 - 3/4 cup granulated sugar
03 - 1/4 cup unsweetened non-dairy milk
04 - 1 tbsp vanilla extract

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 1/2 tsp baking soda
07 - 1/2 tsp baking powder
08 - 1/4 tsp salt

→ Add-Ins

09 - 3/4 cup fresh or frozen blueberries
10 - 2 tbsp granulated sugar for rolling

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper
02 - Whisk melted coconut oil and 3/4 cup sugar until smooth. Add non-dairy milk and vanilla extract, mixing well
03 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing
05 - Gently fold in blueberries, taking care not to crush them
06 - Scoop tablespoons of dough, roll into balls, coat with remaining 2 tbsp sugar, and place on prepared baking sheets 2 inches apart
07 - Press each dough ball slightly flat with palm or bottom of glass
08 - Bake for 10-12 minutes until edges are lightly golden but centers remain soft
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely

# Expert Advice:

01 -
  • The blueberries create natural pockets of jammy sweetness as they bake
  • These cookies stay incredibly soft for days thanks to the coconut oil base
  • They are deceptively simple but look like they came from a fancy bakery
02 -
  • Overmixing the dough will make your cookies tough, so stop as soon as flour disappears
  • Frozen blueberries need an extra minute or two in the oven but hold their shape better
  • The centers might look underbaked when you pull them out but they firm up perfectly while cooling
03 -
  • Room temperature blueberries fold in more easily without bursting
  • Use a cookie scoop for uniform size and even baking
  • The rolling sugar is not optional, it creates that signature crackly top

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