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1 Bowl Vegan White Chocolate Blueberry Cookies





Hello & Happy Thursday






At the end of the week, I love to create an effortless baked good. In the last year I’ve been enamored with all things 1 bowl as it just makes for a seamless clean up and well let’s be


Who doesn’t like easy?


We’ve explored countless 1 bowl cookies via EDS and when brainstorming for the next best recipe, I knew we had to do a dried blueberry cookie! While everyone loves all things dark chocolate, blueberries pair better with white chocolate in my book so today it’s all about the vegan White Chocolate Blueberry Cookies!!


For those new to vegan white chocolate chips, the first thing you’re thinking is, where do I find them and is the quality good? I’ve been using these dairy free chips for the last 5 years and they are the best quality you can find and always on Amazon!


What’s great about these cookies? Everything! They are quick, easy, require just 1 bowl, no beating of butter or sugar, no flax eggs needed, can easily be made in bulk, perfect for any season, packed with dried blueberries and white chocolate, you can find the white chips and blueberries on Amazon and they are my new obsession!


Love all things white chocolate or just crave an effortless cookie? You’re going to love these new 1 Bowl Vegan White Chocolate Blueberry Cookies!




Why this recipe is great 


No beating of butter and sugar
No flax eggs needed
Packed with blueberries and white chocolate chips
Perfect for any season 
Can easily be made in bulk





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1 Bowl Vegan White Chocolate Blueberry Cookies

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  • Author: Gabrielle St Claire
  • Total Time: 0 hours
  • Yield: 8 large cookies 1x


Just one bowl, no beating butter, no flax eggs, so easy!




  1. In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil  or butter until combined.
  2. Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold the white chocolate chips and dried blueberries into the dough saving a few to place on the outside of the dough once scooped.
  5. Cover and chill the dough in the fridge for a minimum of 2hrs.
  6. Preheat oven to 350°F (180°C).
  7. Make 1 ice cream scoop of batter and press the additional chips and blueberries onto the outside if desired, and place on a baking sheet lined with parchment paper.
  8. Bake for 10-13 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.
  • Prep Time: 2hrs
  • Cook Time: 13 mins




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