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    Home » Dessert

    Blueberry Cookies

    Published: Mar 6, 2023 by Lee · This post may contain affiliate links · 33 Comments .

    Jump to Recipe Jump to Video

    These Blueberry Cookies are are soft and chewy eggless sugar cookies that are made with real frozen blueberries! They're soft and chewy in the middle and crunchy on the edges; the perfect combo! Best yet, their beautiful periwinkle color is completely natural and they're gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these periwinkle beauties stay soft for days!

    Freshly baked Blueberry Cookies with a bite taken out.

    These blueberry cookies could not be more gorgeous! If you're a blueberry lover, these blue cookies are for you! They have a mild blueberry flavor throughout while still tasting like my Small Batch Sugar Cookies! Thanks to all the moisture from the frozen blueberries, these beauties stay soft for days!

    For more sugar cookie recipes, try my super popular Sprinkle Sugar Cookies, my Chocolate Chip Sugar Cookies, my Lemon Sugar Cookies and my Strawberry Sugar Cookies.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to make Blueberry Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Blueberry Recipes You'll Love
    • 📖 Recipe
    • Blueberry Cookies

    Reasons to Love these Cookies

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Chewy- These cookies are the most perfect texture. 
    • Covered in Sugar- The sugar coating gives a nice sweetness just like with our Fruity Pebbles Cookies! 
    • They're Periwinkle!- The real frozen blueberries give the cookies a gorgeous natural periwinkle color and a mild blueberry flavor!

    Ingredient Notes

    Gluten free flour, butter, granulated sugar, cornstarch, frozen blueberries, kosher salt, milk, baking powder and cornstarch water in separate containers.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Cornstarch- This little bit of cornstarch mixed into the flour prevents the cookies from spreading. Without it, the cookies will spread out when baking.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
    • Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. 
    • Blueberries- I prefer to use frozen because they break down faster in the microwave due to the added moisture.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.

    How to Make this recipe with All Purpose Flour

    • Use 2 packed cups of regular flour (336 grams).
    • You still need to chill the dough due to the lack of eggs.

    How to Make Smaller Cookies 

    • Use a small cookie scoop or roll the dough into 1 inch balls. 
    • Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make 24 cookies.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Soft and chewy blueberry sugar cookies with purple and blue highlights.

    How to make Blueberry Cookies

    Here are the step by step instructions to make these blue cookies!

    Step 1: Heat the Frozen Blueberries 

    In a medium microwave safe bowl, heat the frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy. This took me about 2-2.5 minutes.

    Set aside to cool. They will thicken more as they cool.

    Warmed jammy blueberries leaving magenta juice rimming the bowl.

    Step 2: Whisk Together the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, baking powder, 1.5 tablespoons of cornstarch and salt. Set aside. 

    Step 3: Make the Cornstarch Water

    In a small bowl, using a spoon, mix together the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.

    A whisk with the white dry ingredients.
    A spoon with the milky cornstarch water.

    Step 4: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

     Step 5:  Add in the other Wet Ingredients

    Slowly beat the cornstarch water mixture, milk, the cooled jammy blueberries (about 3 heaping tablespoons...you may have some left over) into the creamed butter and sugar. It will look magenta and chunky.

    Creamed butter and sugar in a bowl.
    Adding the butter and sugar to the blueberry liquid.

    Step 6: Add in the Dry Ingredients and Chill the Dough 

    Slowly beat in the gluten free flour mixture a little at a time until just combined. 

    The dough will be super sticky and lavender.

    Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere. However, if you chill the dough overnight but it will turn blue instead of lavender with blue flecks.

    Step 7: Scoop the Dough and Coat with Sugar 

    I use an ice cream scoop to make large cookies. It makes 12 scoops. 

    Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.

    Mixing the wet and dry ingredients into a purple cookie dough.
    A purple scooped ball of cookie dough.
    A cookie dough ball rolled in granulated sugar.

    Step 8: Bake the Cookies

    Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. 

    Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 

    Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    Baked and fresh Blueberry Cookies on parchment paper.

    Expert Baking Tips

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. 
    • Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Let the Blueberries Cool- Make sure to make the jammy blueberries first so that they have time to chill. You do not want to add hot blueberries into the dough. It will make it way too wet. Ina addition, the jammy blueberries thicken as they cool.
    • Do Not Add Vanilla- Adding vanilla turns the dough a grey color instead of lavender.
    • Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin. Chilling overnight is the best.
    • Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.

    Recipe FAQs

    Can I make the dough ahead of time?


    You can, however, it will change color the longer it sits. Instead of being a lavender with flecks of blue, it will eventually turn completely blue.

    If making the dough the night before, keep it shaped in a disc, wrapped in plastic and place in a zip top bag.

    If doing this, there is no need to chill it again, prior to baking.

    Or you can freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Unlike most gluten free/eggless cookies, they’re actually so soft they stay fresh for several days!

    Can I use a smaller cookie scoop?


    Yes! You can use a small cookie scoop. 

    Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make around 24 cookies.

    My cookies aren't the same color as yours; what happened?


    That is because no food coloring is required to get that amazing hue; it's all natural so the color will be different every time. 

    The color of the cookies will vary depending on what brand of blueberries you use to make them, how ripe they are and if you used fresh or frozen. 

    The color is never 100 percent the same, which makes it so fun. 

    For example, in my Blueberry Cupcakes I used fresh blueberries to make the jam and the frosting came more purple. In my Chocolate Blueberry Cake, I used frozen blueberries to make the jam and it came more magenta.

    I used organic wild frozen blueberries to get this periwinkle color.

    How do I store these Blueberry Cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    Blueberry cookies with a crispy edge and soft inside coated with sugar.

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    • A trio of powdered Blueberry Crumb Cakes rises from the plate.
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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Freshly baked delicious Blueberry Cookies with a bite taken out.

    Blueberry Cookies

    Author: Lee
    These Blueberry Cookies are are soft and chewy eggless sugar cookies that are made with real frozen blueberries! They're soft and chewy in the middle and crunchy on the edges; the perfect combo! Best yet, their beautiful periwinkle color is completely natural and they're gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these periwinkle beauties stay soft for days!
    5 from 27 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Chill Time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 large cookies
    Calories 228 kcal

    Ingredients
     
     

    • 1 cup frozen blueberries
    • 2 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • 1 ½ tablespoons cornstarch
    • 1 ½ teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter or vegan baking stick, room temperature
    • 1 ¼ cups plus 2 tablespoons of granulated sugar (keep the 2 tablespoons separate for rolling)
    • 2 tablespoons milk
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water

    Instructions
     

    • In a medium microwave safe bowl, heat the frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy. This took me about 2-2.5 minutes. 
      Set aside to cool. They will thicken more as they cool.
    • In a large bowl, whisk together the gluten free flour, baking powder, 1.5 tablespoons of cornstarch and salt. Set aside. 
    • In a small bowl, using a spoon, mix together the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
    • In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.
    • Slowly beat the cornstarch water mixture, milk, the cooled jammy blueberries (about 3 heaping tablespoons...you may have some left over) into the creamed butter and sugar. It will look magenta and chunky.
    • Slowly beat in the gluten free flour mixture a little at a time until just combined. 
      The dough will be super sticky and lavender. 
      Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere. However, if you chill the dough overnight but it will turn blue instead of lavender with blue flecks. 
    • After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
    • Take the dough out of the fridge. Using an ice cream scoop, scoop the dough out. You should have 12 scoops.
      Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.
    • Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. 
      Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 
    • Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and a non dairy milk.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams). Still chill the dough due to lack of eggs. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 228kcalCarbohydrates: 38gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 152mgPotassium: 16mgFiber: 2gSugar: 23gVitamin A: 247IUVitamin C: 1mgCalcium: 49mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      March 06, 2023 at 11:31 am

      5 stars
      This cookie was so easy to make and super delicious! Wow! Love the color that popped out!

      Reply
      • Lee

        March 06, 2023 at 11:32 am

        Thank you!

        Reply
        • Karena

          June 24, 2023 at 9:30 am

          Excited to try these cookies! Can fresh blueberries be used instead of frozen? If so, how would it change the recipe? I know the thawed frozen blueberries would be juicy/thick, but fresh blueberries would not, so any tips would be appreciated. Thank you! 🙂

          Reply
          • Lee

            July 08, 2023 at 12:46 pm

            Hi Karena! Yes you can use fresh! I would just cook them on the stove top instead of in the microwave until they get that jammy consistency. Hope that helps!

            Reply
    2. Elaine

      March 06, 2023 at 10:12 pm

      5 stars
      My grandkids will be visiting soon. Won’t they be surprised to see such pretty cookies. Can’t wait to try this recipe

      Reply
    3. Ginny

      March 08, 2023 at 3:18 pm

      5 stars
      The color on these is so beautiful! So amazing that it's all natural!

      Reply
      • Lee

        March 08, 2023 at 8:06 pm

        Thanks so so much!

        Reply
    4. Lea

      March 10, 2023 at 12:55 pm

      5 stars
      I am French despoiled for my English. I am delighted with her recipes, a favorite, we don't find this in our country.
      a blog very detailed, precise photos.
      I will do this recipe again and try different ones.

      Reply
      • Lee

        March 10, 2023 at 1:55 pm

        Thank you!!! So kind!

        Reply
        • Norma

          March 15, 2023 at 10:44 pm

          Gave it a go with all purpose flour (not GF). It worked perfectly! I thought it was going to be a very sweet cookie like sugar cookies can be, to my surprise it kind of tasted like if a biscuit, a sugar cookie and blueberries had a baby lol! It was delightful, perfect amount of sweetness. And the color was beautiful! My husband asked if it was ube or blueberry.

          Reply
          • Lee

            March 16, 2023 at 12:22 pm

            So glad it worked out!!!! Thank you!

            Reply
    5. Cari

      March 14, 2023 at 8:45 pm

      Could this be made with fresh berries?

      Reply
      • Lee

        March 15, 2023 at 10:02 am

        Hi Cari! You can mix fresh blueberries in but unless you cook the fresh berries down on the stove into a jam like consistency, you're not going to get this periwinkle color. Hope that makes sense! The frozen are easier due to the high water content; they break down in the microwave very quickly unlike fresh berries.

        Reply
    6. Lee

      March 24, 2023 at 6:21 pm

      If I use eggs, do I remove the cornstarch water mixture- how many eggs? Looks great!

      Reply
      • Lee

        April 03, 2023 at 12:02 pm

        Hi! Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, I would use packed cups of flour (336 grams), no cornstarch water mixture and one egg. Hope it works out! Sorry I can't be of more help!

        Reply
        • Lee

          April 07, 2023 at 1:08 pm

          Thank you! I’ll try that. I recently found out my baby boy has a severe nut & gluten allergy 🙁 I just wanted to say your blog gives me hope that I’ll still be able to bake him some yummy treats as he gets older!

          Reply
    7. Ty

      March 31, 2023 at 12:09 am

      5 stars
      These cookies are Chef’s Kiss perfect! I adjusted the recipe to make them vegan/gluten-free following Lee’s instruction to use gf flour with xanthan gum. The blueberry flavor was subtle. Which made this cookie chewy and versatile. One night friends and I had them with blueberry ice cream. Second night, chilled oat milk flavored with cardamom.

      I also made the strawberry version, then mixed both cookie doughs to try both flavors melded. YUMMY!

      So happy I found this recipe on Instagram!

      Reply
      • Lee

        April 01, 2023 at 7:13 pm

        Thank you so so much! So glad you like them!!!

        Reply
    8. Liberty Weaver

      April 05, 2023 at 7:24 pm

      5 stars
      I loved these cookies. And so did my kids!! So I used regular frozen blueberries (from Walmart specifically). And I was rather surprised they turned out because I left them in the fridge overnight and didn’t see the part that said if they’re regular and not wild, don’t leave them overnight because it will make the dough watery from the moisture of the berries. Well, I had no issues!! They came out amazing and I didn’t even need to shape the cookies when they came out of the oven. They were already perfectly shaped! Also, the color was beautiful, almost exactly how they look in the photos! 10/10 would recommend and I’m literally obsessed with Lane and Grey Fare!!!!! I’ll buy her book if and when she publishes one!!!

      Reply
      • Lee

        April 05, 2023 at 10:10 pm

        So glad you had zero issues with the dough! Thank you so so much!!!

        Reply
    9. Gabrielle

      April 24, 2023 at 6:18 pm

      5 stars
      Been searching for a good blueberry cookie recipe and stumbled upon this beauty, I knew I just had to try it. I used All-purpose Flour and 1 egg instead of the cornstarch-water mixture and these cookies turned out to be one of the most fluffiest, moist, and pretty cookies I've ever made. Decided to add some white chocolate chips on mine, thought ut would be a great pair. Would definitely bake this again!

      Reply
      • Lee

        April 24, 2023 at 7:45 pm

        Thank you so much!!!!

        Reply
    10. Hannah

      May 08, 2023 at 2:29 pm

      I can’t wait to try these! Do you think I could sub the sugar with stevia? My MIL doesn’t eat sugar and I figured these might be a good option for her!

      Reply
      • Lee

        May 08, 2023 at 10:06 pm

        I haven't tried that but some people have used stevia in my recipes and said it worked! Others have used swerve and monk fruit sweetener. Hope it works out!

        Reply
    11. Kristina

      June 10, 2023 at 10:50 am

      5 stars
      Came across this recipe through Facebook and tried it out last week.
      They’re so delicious and I love how soft and chewy they are. My boyfriend and co-workers were a huge fan!
      Coincidently, a co-worker that I shared a cookie with has a child with celiac as well, so he was super stoked to find out his kid could eat them. I’ve shared this recipe quite a few times since making them.

      I can’t wait to try out the raspberry cookie and I’m even going to try it out with cherries next.

      Reply
      • Lee

        June 10, 2023 at 6:10 pm

        So so glad thank you so much!!!

        Reply
    12. Genet

      June 30, 2023 at 3:08 pm

      So at our house we have Egg AND corn allergy. Can I use Arrowroot or Tapioca starch instead ? Any ideas ? love your blog, BTW !

      Reply
      • Lee

        June 30, 2023 at 6:27 pm

        Hi there thank you so much! Many people that cannot have corn use arrowroot starch (equal amounts) and say it works great! Hope that helps!

        Reply
    13. Bianca

      July 16, 2023 at 11:49 pm

      5 stars
      I made these with vegan avocado butter & tapioca flour and they were SO AMAZING. I love finding GF/DF recipes that don’t require me to redo the whole recipe. These were perfect in every way.

      Reply
      • Lee

        July 16, 2023 at 11:53 pm

        Thank you so so much! So glad!

        Reply
    14. Ashley

      August 10, 2023 at 10:01 am

      5 stars
      Love this recipe! I used all purpose flour so they turned out a little fluffier than in the picture but my daughter loves them. Tastes like a blueberry muffin 🙂

      Reply
    15. JCKatie

      September 02, 2023 at 7:13 pm

      5 stars
      I just made these last night! Your summer collection is so pretty! I used raw sugar (just added the cornstarch mix a little sooner to get it worked in and dissolved) and rolled them in powdered sugar. They aren't as striking as yours, but they taste lovely! I want to try them with a frosted lemonade.

      Reply
      • Lee

        September 02, 2023 at 8:34 pm

        Sounds wonderful! Thanks so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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