These blueberries & cream cookies were inspired by some cookies that I used to frequently buy from Central Market. THEY WERE SO AMAZING. Crunchy on the outside, chewy on the inside, with the perfect balance of blueberries and creaminess. However, they were pumped full of dairy and refined sugar, and that made me feel like a sick blob. Since then I’ve changed my eating habits and rarely ever eat dairy or gluten. Therefore, I haven’t had those yummy/delicious/amazing cookies in a long, long time. I have missed them SO MUCH. I finally decided to try making a vegan/gluten-free version and they turned out flipping fantastic.
I used aquafaba as the ‘eggs’ and it worked like a charm. I had never used it in cookies before, because let’s face it: aquafaba is kinda freaky. But it actually gave them an amazing texture. You could probably use flax eggs, but I have not tried it. Flax eggs are great and do hold things together quite well, but aquafaba technically has more properties that are similar to eggs. The best “egg” happens when you combine the two and make a aquaflax egg! My favorite. In case you were wondering what Aquafaba is – it’s the brine from beans. I usually use chickpeas or white beans. Totally weirdy I know, but I promise you it does not make things taste funny. I am not usually a fan of white chocolate, but these cookies are a serious exception. You actually can find vegan white chocolate, but I used Giradelli this time -_- because all my “specialty” grocery stores failed me.
Blueberries & Cream Cookies (Vegan & GF)
A delicious addicting vegan gluten-free cookie that's creamy and chewy and magic.
3/4cupraw cane sugar
3/4cupvegan butter(melted & cooled)
3/4cupvegan white chocolate
Whisk the flour, salt, baking soda, blueberries, and white chocolate in a medium bowl.
In a separate bowl with a mixer, whisk aquafaba on high until soft peaks form. Slowly add in sugars, butter, and vanilla (in that order) and whisk until well combined and fluffy.
Fold wet mixture into dry, until just combined (don't over mix!). Cover the bowl and refrigerate for at least 3 hours or overnight.
Before baking, preheat the oven to 375ºF. Scoop out spoonfuls of dough onto a parchment-lined baking sheet, and bake for about 12 minutes, until the edges are turning golden brown. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
I'm Olivia, founder of Moon Kale, and I'm so happy that you're here. Looking for plant-based recipe ideas, wellness, minimalism, & beauty tips so you can glow like a cosmic beauty? We've got you covered!