Blueberry Cookies

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5 from 1 vote

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These Blueberry Cookies are delicious chewy blueberry yogurt cookies made with simple ingredients, but no eggs, no butter, and no refined sugar.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: cookies

Calories: 222.6kcal

Author: Carine Claudepierre

Ingredients

½ cup Dairy-Free Yogurt (note 1)
⅓ cup Light Olive Oil (note 2)
1 teaspoon Vanilla Extract optional
½ cup Unrefined Cane Sugar (note 3)
1 ½ cups All-Purpose Flour (note 4)
½ teaspoon Baking Soda
½ cup Blueberries (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, add yogurt of choice, olive oil, vanilla extract, and sugar. Whisk to combine.
Add the flour and baking soda, and use a rubber spatula to combine and form a thick cookie dough.
Fold in the blueberries, and stir gently to incorporate evenly trying to not break the berries too much.
Form 8 cookie dough balls of the same size and place them on the baking sheet an inch apart. These cookies will expand in the oven, they need space between each or they spread and touch each other.
Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. The thicker, the softer the center stays.
Bake the cookies on the center rack for 18-22 minutes at 350 °F (180 °C) until the sides and top are nicely golden brown.
Let them cool down on the baking sheet for 15 minutes before transferring to a cooling rack.

Notes

Note 1: You can use any yogurt you want, I like to bake with dairy-free coconut yogurt, or cashew yogurt. If you prefer to bake with dairy, the recipe will work with Greek yogurt as well.

Note 2: Any low-flavor oil work, like cooled, melted coconut oil, or melted plant-based butter.

Note 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar.

Note 4: I have not tried gluten-free flour for this recipe and I can't guarantee the outcome if you swap the flour for all-purpose gluten-free flour.

Note 5: Feel free to use frozen blueberries, you don't need to thaw the berries.

Storage: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, and thaw the day before at room temperature.

Nutrition