Allergy Friendly + Gluten Free + Vegan - Blueberry and Vanilla Cookies

A taste of summer blueberries all year round! Use our classic sugar cookie recipe as a base for this quick, easy, and delicious blueberry cookie.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 30 2" cookies


3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
1/2 cup coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 1/2 teaspoon vanilla extract
1 pint blueberries, fresh or frozen


Preheat your oven to 350°F. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. Add the blueberries and fold until distributed. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.

Scoop the dough onto a sheet tray lined with parchment paper. We like to make ours in a triangle, just shape the dough with your hands. Bake for 6 - 8 minutes, or until they just barely start to brown around the edges.