Blueberry Muffin Cookies

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These Blueberry Muffin Cookies are soft cookies that make you feel like you're eating the top of a blueberry muffin in a cookie shape. Plus, they are healthier for you made with no refined sugar, no eggs, no oil, and no dairy.

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-muffin-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: cookies

Calories: 151.4kcal

Author: Carine Claudepierre

Ingredients

1 cup Self-Rising Flour (note 1)
½ cup Dairy-Free Yogurt (note 2)
⅓ cup Maple Syrup (note 3)
⅔ cup Fresh Blueberries (note 4)

Optional for flavor

1 teaspoon Vanilla Extract for flavor
¼ cup Sugar for ultra sweetenes, and firmer cookies

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Oil paper with cooking oil spray. Set aside.
In a large mixing bowl, add flour, yogurt, maple syrup, sugar, and vanilla extract if used.
Stir with a rubber spatula until a muffin dough-like forms.
Fold in blueberries and stir to incorporate evenly.
Use a cookie dough scoop to grab the dough and release it on the baking sheet, leaving an inch between them. I made 6 cookies.
Bake the cookies on the center rack for 22-25 minutes at 350 °F (180 °C) until the cookies are golden brown and the blueberries burst.
Let them cool down for 10 minutes on the cooling rack. The blueberries will burst out and form a layer under the cookie that sticks to the parchment paper. Use a flat spatula to run under the cookie feet and transfer them to a cooling rack.
Let them cool down for 1 hour to firm up and reach the best muffin texture.

Notes

Note 1: You can also use 1 cup of all-purpose flour and 2 teaspoons of baking powder. I didn't try gluten-free flour, and I don't think it will deliver great texture. But you can make my almond flour blueberry cookies for a GF option.

Note 2: Or any yogurt you like, including Greek yogurt if you prefer to bake with dairy.

Note 3: Or coconut nectar or agave syrup.

Note 4: I don't recommend frozen blueberries as they impact the texture. The cookies get a bit gummy. If you only have frozen blueberries, roll them in a tablespoon of flour before adding to the batter.

Storage: Store the cookies in the fridge for up to 4 days, in a sealed box. Or freeze them in airtight Ziploc bags for up to 1 month. Thaw in the fridge the day before.

Nutrition