Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Take your frozen blueberries and microwave them for about 30-45 seconds until just thawed. Gently mash them with a fork and set aside to cool.

In a stand mixer, add the softened vegan butter and granulated sugar. Beat on medium speed for about 3-5 minutes until light and fluffy.

Carefully add the cooled mashed blueberries to the butter and sugar mixture. Mix on low speed until just combined.

Gradually add the dry ingredient mixture into the wet mixture while mixing on low speed until a soft dough begins to form.

Cover the cookie dough with plastic wrap and place it in the freezer for about 30 minutes.

Once chilled, scoop out portions, roll them into balls, and place them 2 inches apart on the baking sheet. Bake for approximately 10 minutes.

Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool.