Blueberry Cookies (Soft & Sweet Vegan Cookie Recipe)
These soft and chewy blueberry cookies are made with just 6 simple ingredients and are naturally a stunning deep purple color. They're thick, gooey, and packed with real blueberry flavor, with creamy white chocolate chips in every bite. Naturally egg-free, easy to make vegan and gluten-free. Perfect for Easter, Mother's Day, summer gatherings, or any time you want to bake something beautiful.
Ingredients
- 2/3 cup frozen blueberries
- 2/3 cup cold unsalted butter, cut into small cubes (use dairy-free butter for vegan)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour (or gluten-free 1-to-1 flour)
- 1 tsp baking powder
- Pinch of sea salt
- 3/4 cup white chocolate chips
Instructions
- Place frozen blueberries in a microwave-safe bowl. Microwave for 30 seconds or until thawed and jammy. Do not drain - you need the juice.
- In the bowl of a stand mixer (or with a hand mixer), add cold butter cubes and granulated sugar. Beat on high for about 2 minutes until combined and fluffy.
- Add the thawed blueberries and all their juice to the butter mixture. Beat to combine. The mixer will break down most of the berries and the mixture will turn deep purple. A few berry pieces remaining is fine.
- Add flour, baking powder, and sea salt. Stir to combine until a soft purple dough forms.
- Fold in white chocolate chips with a spatula.
- Cover the bowl and refrigerate the dough for 20 minutes. While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop to portion balls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Gently press down on each ball with your palm - these cookies don't spread much on their own.
- Bake for 10 to 12 minutes, until cookies are just set in the center.
- Remove from oven and let cool on the pan for 10 minutes. Then carefully transfer to a wire rack to finish cooling completely.
Notes
- Always use frozen blueberries, not fresh. Fresh blueberries don't have enough juice for this recipe.
- Do not drain the thawed blueberries — the juice is essential for color, flavor, and texture.
- This recipe is intentionally made without eggs.
- Only use all-purpose flour or gluten-free 1-to-1 flour. Other flour substitutes will not work the same way.
- The dough will be sticky before chilling - this is normal. Chilling for 20 minutes makes it easy to scoop.
- Press each dough ball down slightly before baking - these cookies don't self-spread in the oven.
- Do not overbake. Cookies should look just set in the center when pulled from the oven; they will firm up as they cool.
- Store covered at room temperature for up to 4 days, or freeze for up to 1 month.