Vegan Blueberry Muffin Top Cookies
These cookies are pillowy soft and reminiscent of what many people feel is the best part of every muffin… the muffin top! These cookies are low fat, and sugar free – so these are muffins that you don’t have to feel guilt for indulging. If you prefer, the applesauce can be replaced with vegan butter for a richer cookie, or mashed banana for a denser cookie. Any combination of these three (applesauce, mashed banana, or vegan butter) makes for a lovely cookie.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
- makes 12 cookies
INGREDIENTS
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1 cup Natvia
- 1 tablespoon ground flax, mixed with 3 tbsp hot water
- 0.66 cup unsweetened vanilla almond milk, room temperature
- 1 cup frozen blueberries, thawed and drained
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1 cup Natvia
1 tbsp ground flax, mixed with 3 tbsp hot water
2/3 cup unsweetened vanilla almond milk, room temperature
1 cup frozen blueberries, thawed and drained
METHOD
- Preheat oven to 170°C.
- Combine flour, baking powder, and salt in a small bowl, set aside.
- Combine all wet ingredients in a large bowl and add Natvia. Mix well.
- Add flour mixture to wet ingredients gradually. Mix until just combined. Fold in blueberries. Dough will be thick.
- Scoop twelve dough balls out onto your cookie sheet. Flatten a bit with your fingers
- Bake cookies for 13-15 minutes, or until slightly golden brown on the bottom, and set on top.
- Allow cookies to on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling, or enjoy warm.
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Nutritional Info
No nutritional info supplied
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