Blueberry Lemon White Chocolate Oat Cookies (Vegan Gluten-Free)
Thick, chewy and golden Blueberry Lemon White Chocolate Oat Cookies made with wholesome ingredients and topped with a lemon white chocolate yoghurt frosting. These cookies are vegan, gluten-free and are great for summer.
I just love the combination of blueberries and lemon and when you throw in white chocolate as well, you know you are in for a treat. These cookies have everything that you could want in a cookie, and then some. Plus they require zero chill time, are healthy enough to eat for breakfast and make a great nutrient-dense snack for all the family.
Why will I love these cookies?
These cookies are divine, they are:
- Golden, chewy and delicious
- Sweet but not too sweet
- Oaty and wholesome
- Fruit and fresh
- Chocolatey and lemony
- Great for all the family
- Ready in 25 minutes
- Require zero chill time
- Easy and quick to make
- Made with wholesome, healthy ingredients
- Naturally vegan, egg-free and dairy-free
- Gluten-free and easily nut-free
- High in protein, fibre and healthy fats
If you already love the sound of these cookies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can find my favourites in the “shop the recipe section”. Here’s what we need:
- Smooth runny cashew butter: or you can use peanut, almond or sunflower seed butter or even tahini, too.
- Coconut sugar: this keeps the cookies refined sugar free and they are so delicious. You can also use golden or regular caster sugar.
- Plant-based milk: you can use any dairy-free milk for the cookies like oat or almond, which are my favourites. You can also try soya, coconut or rice milk, too.
- Vanilla essence: for flavour.
- Lemon zest: for that lemony freshness.
- Oats and oat flour: this keeps the cookies healthy, wholesome, high in fibre and gluten-free. Make sure that your oats are certified gluten-free, where needed. The oat flour is for the base of the cookies and I like to add in some whole oats at the end for texture.
- Vegan vanilla protein powder: this adds natural sweetness, vanilla flavour and helps thicken this egg-free cookie dough. You can also use the Macromike white chocolate or salted caramel flavoured proteins for more options and you can save 10% off everything with my code AMB-AMY.
- Raising agents and salt: for rise and flavour.
- Dairy-free white chocolate: either use buttons, chips or a chopped-up bar of chocolate. You can find these in most free-from sections in supermarkets or health food stores, or online.
- Fresh blueberries: these are so good in cookies and they add a burst of juiciness in every bite.
- Thick coconut yoghurt: this is the base of the frosting and works so well with the protein powder and more lemon zest. Make sure it’s really thick and creamy like Cocos Organic. I like their natural or vanilla flavours here.
Are these gluten-free and nut-free?
Yes these are naturally gluten-free, please ensure your oats and oat four do not contain gluten. To make these cookies nut-free, swap the cashew butter for sunflower seed butter or tahini. Also make sure that all ingredients are free from nuts like protein powder, plant-based milk and yoghurt.
How do I make them?
These are quick and easy to make:
- Stir together all the wet ingredients: to a sticky mix.
- Add in the dry ingredients: and fold to a sticky cookie dough.
- Fold in the chocolate and blueberries: to bring to a delicious cookie dough.
- Scoop into 12 balls and press onto baking trays: shaping into circles with your hands.
- Bake for 12 minutes until golden and slightly risen: they will be crisp at the edges and tender in the middle.
- Allow to cool fully: and they will firm up.
- Whisk together the frosting ingredients: till smooth.
- Spread the frosting over the cookies: and decorate with more blueberries and white chocolate.
How long will they last?
These cookies will keep for 2-3 days in the fridge in a sealed container and they will soften over time. You can keep them without the frosting to last 3-5 days or freeze the unfrosted cookies for 1 month and allow to defrost before decorating.
What else can I make?
If you are looking for other cookie ideas, how about my:
- Mocha Chocolate Chip Pistachio Cookies
- Raspberry White Chocolate Oat Cookies
- Chocolate Chip Salted Caramel Cookie Skillets
- Peanut Butter and Blueberry Breakfast Cookies
- Healthier Homemade Vegan Bourbon Biscuits
Blueberry Lemon White Chocolate Oat Cookies (Vegan GF)
Thick, chewy and golden Blueberry Lemon White Chocolate Oat Cookies made with wholesome ingredients and topped with a lemon white chocolate yoghurt frosting. These cookies are vegan, gluten-free and are great for summer.
Ingredients
For the Cookies:
- 120g smooth, runny cashew butter
- 120g coconut sugar
- 90ml plant-based milk
- 1 tsp vanilla essence
- ½ lemon, zested
- 130g oat flour
- 50g vegan vanilla protein powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 40g dairy-free white chocolate buttons
- 80g fresh blueberries
- 50g oats
For the Frosting:
- 180g thick coconut yoghurt
- 30g vegan vanilla protein powder
- ½ lemon, zested
- 1-2 tbsp plant-based milk, if needed
- Blueberries
- White chocolate squares
Instructions
- Preheat the oven to 160Fan/180ºC and line two baking trays with parchment paper.
- For the cookies: whisk together the cashew butter, sugar, milk, vanilla and lemon zest till smooth. Add in the oat flour, protein powder, baking powder, bicarbonate of soda and salt. Stir to a sticky mix. Fold in the white chocolate, blueberries and oats.
- To shape: use an ice cream scoop to divide the dough into 12 balls and place on the trays. Press down with your hands as the cookies will not spread much.
- To bake: place in the oven for 5 minutes, turn the trays around and bake for 5-7 more minutes, until golden and firm at the edges. Allow to cool fully on the trays.
- For the frosting: whisk together the yoghurt, protein powder and lemon zest till smooth and creamy. Add in more milk, if needed to your desired consistency.
- To decorate: spread the frosting over the cooled cookies and decorate with some white chocolate, blueberries and extra lemon zest.
- To eat: enjoy straight away or keep for 2-3 days in the fridge in a sealed container. You can freeze the cookies without the frosting for up to 1 month and allow to defrost before decorating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Blueberry Lemon White Chocolate Oat Cookies so please let me know in the comments below. If you do make these cookies, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With white choc blueberry cookies of love x
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