The perfectly light and delicious vegan blueberry cookies to bake! They are SO easy to make and come together in under 30 minutes. It’s my favorite way to use up any leftover frozen blueberries lying around in my freezer! They are perfectly soft on the inside and crunchy on the outside.
Other cookies from the blog:
- Vegan Cardamom Chocolate Chip Cookies
- Cardamom Snickerdoodle Cookies
- Tahini chocolate chip cookies
Vegan Blueberry Cookies
Ingredients1x2x3x
- 1 cup all-purpose flour 126 grams
- ½ teaspoon baking powder
- A small dash of salt
- ⅓ cup unsalted vegan butter, at room temperature 80 grams
- ⅓ cup granulated sugar 80 grams
- ⅓ cup heaped frozen blueberries 70 grams
Instructions
- Oven Preparation: First, set your oven to preheat at 400°F (200°C).
- Mix Dry Ingredients: In a small mixing bowl, combine the flour, baking powder, and salt with a manual whisk.
- Soften Blueberries: Soften the blueberries by warming them for about 30 seconds in the microwave on a high setting or for 2-3 minutes on a medium flame if using a stovetop. You should get an until they resemble a jam-like consistency.
- Give the blueberries a couple of minutes to cool down after heating.
- Blend Butter and Sugar: With an electric or stand mixer, blend the vegan butter and sugar together until the mixture becomes fluffy and noticeably lighter in color.
- Incorporate Blueberries: Add the cooled blueberries to the mixture of butter and sugar. Blend at a high speed to blend the blueberries into the mix (It’s okay if the blueberries get mashed in the process, it will impart a beautiful blue hue to the final cookies).
- Create the Cookie Dough: Slowly mix the dry ingredients with the wet ones, stirring until a cohesive dough is formed.
- Chill Dough: Place it in the freezer for about 30 minutes to firm up before rolling it into 12-14 individual balls. You can use an ice cream scoop to scoop out each cookie dough ball instead.
- Baking: Arrange the dough balls on a cookie sheet and bake at the preheated temperature for 10-13 minutes, or until you notice a slight browning around the edges and top. You can continue to bake for another 3-4 minutes if you prefer crunchier cookies or stick to 10 minutes if you prefer soft cookies.
- Cool and serve: Allow the cookies to cool on tray first and then on a rack for at least 10-15 minutes before enjoying them.
- Enjoy these delightful Vegan Blueberry Cookies with a glass of plant-based milk or just by themselves!
Nutrition
You have to make the ultimate treat: Chocolate Peanut Butter Raspberry Bites, where juicy raspberries meet the richness of peanut butter, enrobed in a decadent dark chocolate coating. Perfect for satisfying your sweet tooth, these healthier bites are super easy to make. You can make them ahead of time for snacking, dessert, or sharing at gatherings.
Easy to make and irresistibly tasty, these bites are a freezer-friendly option for any time you need a quick, chocolaty fix.
Why You’ll Love These Chocolate Peanut Butter Raspberry Bites
- Irresistibly Delicious : The combination of tart raspberries, creamy peanut butter, and rich dark chocolate creates a trio of flavors that complement each other perfectly.
- Healthy Twist : With chia seeds adding a punch of nutrients and raspberries known for their antioxidants, these bites offer a healthier alternative to traditional sweets.
- Easy to Make : No baking required! These no-fuss, freezer-friendly treats come together quickly, making them perfect for busy schedules.
- Versatile Snack : Ideal for a decadent dessert, a mid-day snack, or even a delightful homemade gift, these bites are as versatile as they are delicious.
What it looks like directly from the freeze:
What it looks like after sitting out for an hour or two:
Tips for Perfect Chocolate Peanut Butter Raspberry Bites:
- Freeze in Stages : Ensuring each layer is properly frozen before adding the next is key to easy assembly.
- Quality Ingredients : Opt for high-quality dark chocolate and natural peanut butter for the best flavor.
- Storage : Keep these bites in the freezer in an airtight container to maintain their texture and freshness.
Other chocolate recipes from the blog:
- 3-Ingredient Vegan Chocolate Fudge
- Creamy Vegan Chocolate Pudding
- Tahini Chocolate Chip Cookies
- Cardamom Chocolate Chip Cookies
Easy Chocolate Peanut Butter Raspberry Bites
Ingredients1x2x3x
- 300 g Fresh or frozen raspberries (about 10 oz.)
- ¼ cup chia seeds (about 4 tablespoons or 60 mL)
- ½ cup peanut butter smooth or crunchy, about 125-130 g (you might need more depending on the size of each layer you prefer)
- 1½ cups dark chocolate chips (about 9 oz. or 255 g)
- 1 tablespoon coconut oil (about 15 mL)
- Flaky salt for for garnish
Instructions
Prepare the Raspberry Mixture:
- In a medium, microwave-safe bowl, add the frozen raspberries (if you are using fresh raspberries, skip this step).
- Microwave on high for about 1 minute or until the raspberries are defrosted. Use a fork to gently mash them.
- Add the chia seeds to the raspberries, mixing until well combined.
- Let the mixture stand for about 5-10 minutes, allowing the chia seeds to thicken the raspberries slightly.
Form the Raspberry Bites:
- Line a baking tray with parchment paper.
- Using a spoon, form the raspberry mixture into approximately 14 rounds, using about 2 tablespoons (about 30 mL) for each.
- Freeze the rounds for at least 3 hours, or until they have hardened.
Add Peanut Butter:
- Once frozen, add about ½ tablespoon (about 7.5 mL) of peanut butter on top of each raspberry bite.
- Return to the freezer for an additional hour to harden the peanut butter.
Coat with Chocolate:
- In another microwave-safe bowl, combine the dark chocolate chips and coconut oil.
- Microwave in 30-second increments, stirring in between, until the chocolate and oil are fully melted and combined.
- Dip each raspberry bite into the melted chocolate, ensuring each one is fully coated.
- Place the coated bites back onto the parchment paper-lined baking tray. Quickly garnish with flaky sea salt! The chocolate should harden almost instantly.
Enjoy and Store:
- Once the chocolate has set, your raspberry bites are ready to be enjoyed! Store any leftovers in the freezer in an airtight container to enjoy later.
Nutrition
Elevate your breakfast game with this scrumptious Vegan Lemon Blueberry Baked Oats dish, blending the tangy zest of lemon with the sweet burst of blueberries. Perfect for a cozy morning or a nutritious start to your day, this recipe is simple to prepare and packed with wholesome ingredients designed to keep you fuller for longer!
Vegan Lemon Blueberry Baked Oats
Ingredients1x2x3x
- 2 ripe bananas mashed
- 1 cup (240 ml) unsweetened plant milk
- ¼ cup (60 ml) smooth peanut butter
- ¼ cup (60 ml) maple syrup
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup (50 grams) Chia seeds
- 1 cup (90 grams) whole rolled oats
- 1 cup (90 grams) Oat flour (made by blending 1 cup of rolled oats to a fine powder)
- 1 cup (148 grams) blueberries, fresh or frozen
- 1 lemon zested and juiced
Optional additions:
- 1 cup (120 grams) chopped walnuts or pecans
- ½ cup (90 grams) dark chocolate chips
Instructions
- Oven Preparation: Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or one of a similar size.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas with plant milk, smooth peanut butter, maple syrup, and the juice and zest of one lemon. Stir well.
- Incorporate Dry Ingredients: To the wet mixture, whisk in the baking powder and sea salt until thoroughly combined. Gently fold in the whole rolled oats and oat flour, followed by the blueberries, ensuring they are evenly distributed throughout the mixture.
- Prepare for Baking: Transfer the batter into the greased baking dish, smoothing the top to create an even layer. If using, sprinkle the optional chopped walnuts or pecans and dark chocolate chips over the mixture. Add an extra layer of blueberries for a burst of flavor and color.
- Bake to Perfection: Place the dish in the preheated oven and bake for 40 to 50 minutes. The baked oats are ready when the top is golden and crisp, and the center has set.
- Cool and Serve : Allow the Lemon Blueberry Baked Oats to cool in the dish for about 10 minutes before slicing. This resting period helps the oats to set, making them easier to cut and serve.
- Serve topped with some plant-based yogurt and an extra drizzle of nut butter.
Nutrition
Vegan Blueberry Cookies
Ingredients1x2x3x
- 1 cup all-purpose flour 126 grams
- ½ teaspoon baking powder
- A small dash of salt
- ⅓ cup unsalted vegan butter, at room temperature 80 grams
- ⅓ cup granulated sugar 80 grams
- ⅓ cup heaped frozen blueberries 70 grams
Instructions
- Oven Preparation: First, set your oven to preheat at 400°F (200°C).
- Mix Dry Ingredients: In a small mixing bowl, combine the flour, baking powder, and salt with a manual whisk.
- Soften Blueberries: Soften the blueberries by warming them for about 30 seconds in the microwave on a high setting or for 2-3 minutes on a medium flame if using a stovetop. You should get an until they resemble a jam-like consistency.
- Give the blueberries a couple of minutes to cool down after heating.
- Blend Butter and Sugar: With an electric or stand mixer, blend the vegan butter and sugar together until the mixture becomes fluffy and noticeably lighter in color.
- Incorporate Blueberries: Add the cooled blueberries to the mixture of butter and sugar. Blend at a high speed to blend the blueberries into the mix (It’s okay if the blueberries get mashed in the process, it will impart a beautiful blue hue to the final cookies).
- Create the Cookie Dough: Slowly mix the dry ingredients with the wet ones, stirring until a cohesive dough is formed.
- Chill Dough: Place it in the freezer for about 30 minutes to firm up before rolling it into 12-14 individual balls. You can use an ice cream scoop to scoop out each cookie dough ball instead.
- Baking: Arrange the dough balls on a cookie sheet and bake at the preheated temperature for 10-13 minutes, or until you notice a slight browning around the edges and top. You can continue to bake for another 3-4 minutes if you prefer crunchier cookies or stick to 10 minutes if you prefer soft cookies.
- Cool and serve: Allow the cookies to cool on tray first and then on a rack for at least 10-15 minutes before enjoying them.
- Enjoy these delightful Vegan Blueberry Cookies with a glass of plant-based milk or just by themselves!
