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Vegan Blueberry Crumble Cookies

These Vegan Blueberry Crumble Cookies are a delightful twist on traditional desserts, featuring juicy blueberries and a crunchy crumble topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 cups all-purpose flour Use high-quality flour for the best texture. Gluten-free substitute can be used.
  • 1 cup rolled oats Ensure they’re certified gluten-free if needed.
  • 1/2 cup maple syrup Agave syrup is a suitable alternative.
  • 1/2 cup coconut oil, melted Refined coconut oil provides a neutral flavor, unrefined adds a slight coconut aroma.
  • 1 cup fresh blueberries Use ripe blueberries. Frozen berries can be used if thawed and drained.
  • 1/2 cup brown sugar (packed) Adds sweetness and moisture.
  • 1 teaspoon baking powder Helps cookies rise beautifully.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon vanilla extract For a comforting aroma and taste.
  • 1/2 teaspoon optional spice (cinnamon or nutmeg) For a warm, aromatic touch.
Crumble Topping Ingredients
  • 1/2 cup flour To make the crumble topping.
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup melted coconut oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, rolled oats, brown sugar, baking powder, salt, and optional spices until well combined.
  3. In another bowl, mix together melted coconut oil, maple syrup, and vanilla extract until well blended.
Mixing
  1. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
  2. Gently fold in the fresh blueberries.
Crumble Topping
  1. In a separate bowl, mix 1/2 cup flour, 1/2 cup rolled oats, 1/4 cup brown sugar, and melted coconut oil until crumbly.
Baking
  1. Scoop dough into about 1.5-tablespoon-sized balls and place them on a parchment-lined baking sheet.
  2. Sprinkle the crumble mixture generously on top.
  3. Bake for 12-15 minutes or until golden brown around the edges.
  4. Allow them to cool for a few minutes on the baking sheet before transferring them to wire racks to cool completely.

Notes

Store in an airtight container at room temperature for up to 1 week. They can be frozen for up to 3 months—layer with parchment paper.