Vegan Blueberry Pie Cookies Recipe

If you’re a fan of blueberry pie but are looking for a more convenient, handheld option, these Vegan Blueberry Pie Cookies are the perfect solution.

They combine the delightful flavors of a classic blueberry pie with the ease of a cookie, making them perfect for any occasion.

Bursting with juicy blueberries, a hint of lemon, and a flaky, buttery crust, these cookies are a delicious vegan treat that everyone will love.

Follow this step-by-step recipe to create a batch of these irresistible cookies that are sure to impress!

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Ingredients

For the Cookie Crust:

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup coconut oil, solid (not melted)
1/4 cup granulated sugar
1/4 teaspoon salt
4–5 tablespoons ice-cold water
1 teaspoon apple cider vinegar

Blueberry Filling:

1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Pinch of salt

For Assembly:

1 tablespoon non-dairy milk (for brushing)
2 tablespoons turbinado sugar (for sprinkling)

Equipment Needed:

Mixing bowls
Pastry cutter or fork
Rolling pin
Baking sheet
Parchment paper
Cookie cutter (about 2–3 inches in diameter)
Pastry brush

How To Make Vegan Blueberry Pie Cookies

Step 1: Prepare the Cookie Crust Dough

First, gather all your ingredients to ensure you have everything you need. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, and salt.

Stir the dry ingredients together until well blended. Next, add the solid coconut oil. Use a pastry cutter or a fork to cut the coconut oil into the flour mixture until it resembles coarse crumbs.

Now, mix in the apple cider vinegar. Begin adding ice-cold water, one tablespoon at a time, gently stirring after each addition. Continue adding water until the dough starts to come together. The dough should be moist but not too wet.

Be careful not to overwork the dough, as this can cause the cookies to become tough. Once the dough forms, shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough helps solidify the coconut oil, resulting in a flakier crust.

Step 2: Prepare the Blueberry Filling

While the dough chills, start preparing the blueberry filling. In a medium-sized saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir well to combine all the ingredients.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until the blueberries release their juices and the mixture thickens. This should take about 5–7 minutes.

Once the filling reaches a thick, jam-like consistency, remove it from the heat and set it aside to cool completely. The filling should be thick enough to hold its shape when spooned onto the cookies.

Step 3: Roll Out the Dough

After the dough has chilled, remove it from the refrigerator and let it sit at room temperature for about 5 minutes to make it easier to roll out.

Lightly flour a clean surface and use a rolling pin to roll out the dough to about 1/8-inch thickness. If the dough cracks, press it back together with your fingers.

Use a 2–3 inch cookie cutter to cut out circles from the dough. Make sure you have an even number of circles, as each cookie requires a top and a bottom.

Place half of the dough circles on a baking sheet lined with parchment paper. Gather any remaining dough scraps, re-roll them, and cut out additional circles.

Step 4: Fill and Assemble the Cookies

Preheat your oven to 375°F (190°C). On each dough circle placed on the baking sheet, spoon about 1 teaspoon of the cooled blueberry filling onto the center. Be careful not to overfill the cookies, as this can cause the filling to leak out during baking.

Next, place a second dough circle on top of each filled bottom circle. Gently press the edges together to seal the cookies. Use a fork to crimp the edges, ensuring a tight seal and giving the cookies a decorative edge. Then, use a sharp knife to cut a small “X” on the top of each cookie to allow steam to escape during baking. Or, I also like to make a two or three small holes and put some fresh blueberries on top as you can see in the picture.

Step 5: Bake the Cookies

Brush the tops of the cookies with non-dairy milk using a pastry brush. This step helps create a beautiful golden-brown crust. Sprinkle the cookies with turbinado sugar for added sweetness and a crunchy texture.

Place the baking sheet in the preheated oven and bake the cookies for 18–20 minutes, or until the edges are golden and the tops are lightly browned. Rotate the baking sheet halfway through baking to ensure even cooking.

Step 6: Cool and Serve

Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

These cookies are best enjoyed at room temperature, allowing the flavors to meld together beautifully. Serve them on their own or with a scoop of vegan vanilla ice cream for an extra treat!

Tips for Perfect Vegan Blueberry Pie Cookies

Use Cold Ingredients: Cold coconut oil and ice-cold water help create a flaky crust by keeping the dough cold and preventing the oil from melting before baking.
Don’t Overwork the Dough: Gently mix the dough until it just comes together. Overmixing can develop the gluten in the flour, making the cookies tough instead of tender and flaky.
Thicken the Filling Properly: Cook the blueberry filling until it reaches a thick, jam-like consistency. This step ensures that the filling doesn’t ooze out of the cookies during baking.
Seal the Edges Well: Properly sealing the edges of the cookies with a fork prevents the filling from leaking out while baking.
Experiment with Flavors: Try adding a pinch of cinnamon or nutmeg to the filling for a warm, spiced twist, or mix in some finely chopped nuts for added texture.

Storage and Make-Ahead Tips

Storing Leftovers: Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Freezing: These cookies freeze well! Place the cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw them at room temperature before serving.
Make-Ahead Dough: You can make the dough a day in advance and refrigerate it until you’re ready to bake. This step helps save time and makes the baking process quicker.