Oven Preparation: First, set your oven to preheat at 400°F (200°C).
Mix Dry Ingredients: In a small mixing bowl, combine the flour, baking powder, and salt with a manual whisk.
Soften Blueberries: Soften the blueberries by warming them for about 30 seconds in the microwave on a high setting or for 2-3 minutes on a medium flame if using a stovetop. You should get an until they resemble a jam-like consistency.
Give the blueberries a couple of minutes to cool down after heating.
Blend Butter and Sugar: With an electric or stand mixer, blend the vegan butter and sugar together until the mixture becomes fluffy and noticeably lighter in color.
Incorporate Blueberries: Add the cooled blueberries to the mixture of butter and sugar. Blend at a high speed to blend the blueberries into the mix (It's okay if the blueberries get mashed in the process, it will impart a beautiful blue hue to the final cookies).
Create the Cookie Dough: Slowly mix the dry ingredients with the wet ones, stirring until a cohesive dough is formed.
Chill Dough: Place it in the freezer for about 30 minutes to firm up before rolling it into 12-14 individual balls. You can use an ice cream scoop to scoop out each cookie dough ball instead.
Baking: Arrange the dough balls on a cookie sheet and bake at the preheated temperature for 10-13 minutes, or until you notice a slight browning around the edges and top. You can continue to bake for another 3-4 minutes if you prefer crunchier cookies or stick to 10 minutes if you prefer soft cookies.
Cool and serve: Allow the cookies to cool on tray first and then on a rack for at least 10-15 minutes before enjoying them.
Enjoy these delightful Vegan Blueberry Cookies with a glass of plant-based milk or just by themselves!