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 like our Orange Cookies.
- 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 like with my Crispy Sugar Cookies.
- 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.
Make this Recipe with All Purpose Flour
- Use 2 packed cups of regular flour (336 grams).
- Only use 1 tablespoon of milk.
- 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
Heat the frozen blueberries in a microwave 20 second increments, stirring after each time, until they are soft, liquidy and jammy. 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 cornstarch with the water until thin and watery. It will be thick and tacky at first.
Step 4: Cream the Sugar
Beat the butter and sugar until soft and creamy. About 2-3 minutes.
Step 5: Add in the other Wet Ingredients
Slowly beat the cornstarch water mixture, milk and the 3 tablespoons of the cooled jammy blueberries 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.
If you chill the dough overnight, it will turn blue instead of lavender with blue flecks.
Step 7: Scoop the Dough and Coat with Sugar
Using a large cookie scoop, make 12 scoops with the dough.
Roll each dough ball in the extra granulated sugar to coat completely.
Step 8: Bake the Cookies and Cool
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
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. For this recipe make sure to use packed cups or please read the gram amount.
- 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. In 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. But, if you chill the dough overnight, it will turn blue instead of lavender with blue flecks.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- 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 the dough chills. 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.
Yes! 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!
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 multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 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
Instructions
- In a medium microwave safe bowl, heat the 1 cup of 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 2 cups multipurpose gluten free flour, 1.5 tablespoons of cornstarch, the 1.5 teaspoons baking powder and the ½ teaspoon of kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the remaining 2 heaping tablespoons of cornstarch with the 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 ½ cup unsalted butter or vegan baking stick and 1 ¼ cups of granulated sugar until soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture, 2 tablespoons of milk, 3 tablespoons of the cooled jammy blueberries (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. 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.
- After the 2.5 hours, using a large cookie scoop, make 12 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.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.Repeat this with the remaining dough balls.
Bronwyne Rowe
I made this 12 batch cookie today and my whole family loves it. It has an amazing texture!! Thank you
Lee
Thank you!!!
JCKatie
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.
Lee
Sounds wonderful! Thanks so much!
Ashley
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 🙂
Bianca
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.
Lee
Thank you so so much! So glad!
Genet
So at our house we have Egg AND corn allergy. Can I use Arrowroot or Tapioca starch instead ? Any ideas ? love your blog, BTW !
Lee
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!
Kristina
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.
Lee
So so glad thank you so much!!!
Hannah
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!
Lee
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!
Gabrielle
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!
Lee
Thank you so much!!!!
Liberty Weaver
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!!!
Lee
So glad you had zero issues with the dough! Thank you so so much!!!
Ty
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!
Lee
Thank you so so much! So glad you like them!!!
Lee
If I use eggs, do I remove the cornstarch water mixture- how many eggs? Looks great!
Lee
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!
Lee
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!
Yvonne Fowler
can I bake these in a square baking pan like brownies and cool before cutting them?
Lee
Hi there! I have not tested this yet but if you wanted to try, I'd use an 8 x 8 pan to make sure the dough is about 3/4 inch in thickness. Then I would bake them at 350 degrees Fahrenheit for around 30-35 minutes or so? Sorry I can't be of more help! Hope it works out!
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.
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!
Ginny
The color on these is so beautiful! So amazing that it's all natural!
Lee
Thanks so so much!
Elaine
My grandkids will be visiting soon. Won’t they be surprised to see such pretty cookies. Can’t wait to try this recipe
John
This cookie was so easy to make and super delicious! Wow! Love the color that popped out!
Lee
Thank you!
Karena
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! 🙂
Lee
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!
Rachel
These look awesome! If I need to make them a week or two ahead of time (making for a large event) will they freeze well?
Lee
Hi Rachel! Yes they should freeze well! Make sure the cookies are completely cool. They freeze them in a single layer on a parchment lined baking sheet for about 15 min until they're frozen solid. Then you can freeze them stacked once they're solid. Hope this helps! To defrost let them sit out for a few hrs at room temperature.