Blueberry muffins remind me of lazy weekend mornings growing up. I remember making them with my Dad often and enjoying them with brunch. Even though they came from a boxed mix I still enjoyed them and looked forward to them. I especially loved scraping the last bit of batter from the bowl to enjoy. I now make my own blueberry muffins and that is still my favorite flavor. So the other day I was thinking, how delicious would it be to make blueberry muffin cookies and enjoy the best of both worlds?! So I made Vegan Blueberry Muffin Cookies!
I used my chocolate chip cookie dough as a base and it was perfect! The only changes I made to it were only using granulated sugar instead of half granulated half brown, and adding a little cinnamon and nutmeg. This cookie dough uses all things that I normally have on hand. instead of vegan butter I use coconut oil in these and they contain apple sauce to replace the eggs in classic cookies, which gives them a nice chewy texture. I used whole wheat pastry flour but if you prefer all purpose or even a gluten free flour (such as Bob’s Red Mill all purpose gluten free baking flour which I have used with success) you could use those instead.
I stirred in plenty of fresh blueberries. The reason I did not use frozen was because I was afraid they would be too watery and add too much moisture to the cookies. If you wanted to use frozen though I think you could thaw them well and really squeeze them out. I sprinkled the cookies with some turbinado sugar before baking like I would with muffins.
These cookies smelled so heavenly while baking and I could not wait to try them! They were soft and chewy, scented with vanilla and a hint of cinnamon, packed with jammy blueberries! Sooo delicious! My husband loved them as well, and kept sneaking them when I wasn’t looking. If you are a blueberry muffin fan, definitely give these Vegan Blueberry Muffin Cookies a try!
Vegan Blueberry Muffin Cookies
Makes 16
Ingredients:
- 3/4 cup melted coconut oil
- 1 1/2 cups granulated sugar
- 1/2 cup applesauce at room temperature
- 1 tsp pure vanilla extract
- 1 tsp sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
- 1 1/2 cups fresh blueberries
- Turbinado sugar for topping
Instructions:
- Preheat the oven to 350F degrees, and line two sheet pans with parchment.
- In a large bowl, mix together the coconut oil, sugar, apple sauce and extracts until well blended.
- Mix in the salt, baking soda and baking powder, cinnamon and nutmeg then the flour until smooth.
- Stir in the blueberries until they are evenly distributed.
- Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
- Press the dough balls down slightly and sprinkle with turbinado sugar.
- Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
- Remove from the oven and let cool at least 15 minutes before enjoying.
