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Vegan Blueberry Crumble Cookies

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Delicious Vegan Blueberry Crumble Cookies with crispy edges and a soft, chewy center bursting with juicy blueberries.

Ingredients

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  • 1 cup vegan butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons non-dairy milk
  • 1 cup fresh blueberries
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour (for crumble)
  • 1/2 cup brown sugar (for crumble)
  • 1 teaspoon ground cinnamon
  • 1/4 cup vegan butter, melted (for crumble)

Instructions

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine rolled oats, 1/2 cup flour, 1/2 cup brown sugar, and cinnamon, then stir in melted vegan butter until crumbly.
  3. Cream together softened vegan butter, granulated sugar, and remaining 1/2 cup brown sugar until light and fluffy.
  4. Mix in vanilla extract and non-dairy milk until fully incorporated.
  5. Add 2 cups flour, baking powder, and salt, stirring until a soft dough forms.
  6. Fold fresh blueberries into the dough, taking care not to crush them.
  7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and sprinkle each with a generous amount of crumble topping.
  8. Bake for 12 to 15 minutes or until edges are golden and centers are set.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week or freeze for up to three months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/vegan-blueberry-crumble-cookies-recipe/