Sunday, July 24, 2011

Brown Sugar Blueberry Cookies

Posted by thecaramelcookie / 13 comments » / Cookies, Dessert, Vegan

When I saw these on Jessica’s blog, I knew I had to make them. A cookie that tastes like a blueberry muffin? Count me in!

I planned on sharing these with my co-workers but they never made it into the office. Sorry guys! Well, not really :) .

This is one of those recipes that you have to make. Bursting with blueberries, these make a wonderful summer time treat. Plus, these also taste incredible warm with a scoop of ice cream (coconut milk based ones are my favorite!).

I changed the recipe to make it vegan, but if that’s not your thing check out the original recipe here.

Brown Sugar Blueberry Muffins

Adapted from How Sweet It Is
Makes about 15 cookies

Ingredients:

1/2 cup Earth Balance
3/4 cup brown sugar, packed
1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons water)
1 teaspoon vanilla
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon coconut milk
2/3 heaping cup of fresh blueberries

Directions:

In a large bowl beat the Earth Balance, sugar, and flax egg on medium for 2 minutes. Add in the flour, baking powder, salt, cinnamon, and coconut milk. Mix until well incorporated. Gently stir in the blueberries.

Leave the dough in the refrigerator for 30 minutes to chill. Meanwhile, preheat the oven to 375.

When chilled, roll the dough into balls and place on an ungreased cookie sheet. Bake for 10-12 minutes.

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13 Responses to “Brown Sugar Blueberry Cookies”

  1. 1

    Emily — July 26, 2011 @ 12:29 am

    Gorgeous! They look like little muffin tops!

    [Reply]

    thecaramelcookie Reply:
    July 26th, 2011 at 5:38 pm

    They do but they’re not cakey like a muffin at all!

    [Reply]

  2. 2

    Lindsey @ Why Just Eat — July 26, 2011 @ 11:37 pm

    These look soooooo yummy! Any thoughts on reducing the amount of butter? Not sure if the applesauce substitute would work in cookie format. Either way, I’m trying these for sure!!

    [Reply]

    thecaramelcookie Reply:
    July 27th, 2011 at 6:33 am

    You could substitute up to half the butter with unsweetened applesauce but it would give the cookies a more cake-like texture.

    [Reply]

  3. 3

    Baking Serendipity — July 30, 2011 @ 10:35 pm

    I have never made a cookie (other than maybe a breakfast cookie years and years ago) with blueberries. It sounds fantastic!

    [Reply]

  4. 4

    sherri lynn — August 4, 2011 @ 9:54 am

    These look delicious! I love Jessica’s blog and all of her stuff is great – no wonder you liked these! I might have to go blueberry picking again this weekend in order to make these :)

    [Reply]

    thecaramelcookie Reply:
    August 4th, 2011 at 6:28 pm

    Yes, Jessica’s blog had a lot of amazing recipes on it!

    [Reply]

  5. 5

    Sweets By Vicky — August 5, 2011 @ 11:31 pm

    I love this! :) I’m a huge blueberry anything fan, :D Thanks for sharing!

    [Reply]

  6. 6

    Cathy Pieroz — February 1, 2012 @ 8:39 pm

    Anything with berries to me is a winner! These look great, and I must admit that I have never thought of using blueberries in cookies. Thanks for the idea :) – Cathy Pieroz at Ray White Alexandra Hills

    [Reply]

  7. 7

    ellie — June 11, 2012 @ 9:42 pm

    sort of silly question: for the coconut milk, do you mean like the coconut version of alt-milk (a la soy/almond/rice)?

    [Reply]

    thecaramelcookie Reply:
    June 12th, 2012 at 5:20 am

    Yep! That’s that I meant!

    [Reply]

  8. 8

    Miss Nyx » Vegan Blueberry Cookies — August 16, 2012 @ 5:55 am

    [...] in Keksen funktionieren. Hatte ich mir irgendwie problematischer vorgestellt. Das Rezept ist von hier, ich übersetzte es lediglich ins metrische [...]

  9. 9

    Jill — September 26, 2012 @ 8:06 pm

    The editor in me can’t resist
    1. You left out the vanilla in the instructions
    2. The headline above the recipe calls them muffins

    I made them tonight, quite delicious and a nice change from chocolate chip which I always default to. I got about 30 decent size cookies from this recipe. Also I used coconut cream instead of milk because I had an open can to use. I might have needed a tad more liquid.

    I wish I didn’t make them in balls so they would be a little flatter. Something about vegan cookies makes them not spread at all, not sure if it’s the earths balance or the flax egg.

    Thanks for this great cookie.

    [Reply]

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