Vegan Blueberry Streusel Cookies

Vegan Blueberry Streusel Cookies

Vegan Blueberry Steusel Cookies

The Domestic Rebel
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Dessert
Servings 12 People


Blueberry Cookies

  • 1 box Blueberry muffin mix I used Krusteaz
  • 3/4 cup rolled oats I used Bobs Red Mill
  • 1/3 + 2 tbsp cup coconut oil Author used canola/vegetable
  • 1/4 cup Coconut sugar Author used brown sugar
  • 1/2 large Banana, mashed Author used 1 egg
  • 2 tbsp almond milk

Lemon Glaze

  • 1/2 cup Monk fruit powdered sugar
  • 1 tbsp lemon juice
  • 2-4 tbsp milk of choice


  • Preheat oven 375F and line baking sheet with parchment paper
  • In a large bowl, bring together muffin mix, oats, coconut sugar, oil, banana and milk. Stir until fully combined – the dough will be hard to bring together. It’s supposed to be that way! If you need to, use your hands.
  • Drain the blueberries (from the muffin mix box) and lightly fold them into the dough
  • Transfer large cookie balls using a tbsp size cookie scoop onto baking sheet
  • Bake for 8-10 minutes
  • Remove and while cooling make the glaze. Whisk until completely smooth – drizzle on top of cookies and lastly add lemon zest!
  • Serve immediately or store in air tight container in the fridge

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