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!
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.
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- 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!
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.
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.
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.
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.
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.
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
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.
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!
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.
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.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
Other Blueberry Recipes You'll Love
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
Blueberry Cookies
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.
John
This cookie was so easy to make and super delicious! Wow! Love the color that popped out!
Lee
Thank you!
Elaine
My grandkids will be visiting soon. Won’t they be surprised to see such pretty cookies. Can’t wait to try this recipe
Ginny
The color on these is so beautiful! So amazing that it's all natural!
Lee
Thanks so so much!
Lea
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.
Lee
Thank you!!! So kind!
Norma
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.
Lee
So glad it worked out!!!! Thank you!
Cari
Could this be made with fresh berries?
Lee
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.