These Cookie Monster Cookies are soft and chewy naturally blue cookies that are loaded and topped with chocolate chips, chocolate sandwich cookies and more chocolate chip cookies! The beautiful blue hue comes from frozen blueberries; no food coloring at all! Best yet, these fun cookies are gluten free, nut free, eggless and can easily be vegan! The perfect cookie for all you cookie monsters out there!
I cannot get enough of these Cookie Monster Cookies! I think Cookie Monster would be proud that we combined three cookies in one, made them allergy friendly and naturally blue! Best yet, this recipe makes 6 large or 12 small cookies and only requires 15 minutes of chill time!
For a super quick snack with "oreos", check out my Spiderweb Cookies.
For more small batch cookie recipes, try Small Batch Chocolate Chip Cookies, Eggless Chocolate Cookies , Happy Birthday Cookie and Funfetti Cookies.
Reasons to Love these Cookie Monster Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- These cookies have a crispy exterior when right out of the oven.
- Soft & Gooey Inside- The cookies are chewy!
- So Many Cookies- They are loaded and topped with gluten free chocolate sandwich cookies and gluten free chocolate chip cookies!
- Loaded with Chocolate Chips- Each bite of these cookies is full of chocolate chips!
- They're Blue!!!- We use frozen blueberries to get that gorgeous color just like in my Chocolate Chip Blueberry Muffins!
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 free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Chocolate Sandwich Cookies and Chocolate Chip Cookies- I use store bought gluten free/vegan like in our regular Cookies and Cream Cookies.
- Frozen Blueberries- Use frozen (like in my Blueberry Cookies) to help make the dough that intense blue.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan Cookies
- 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.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. I really love to use this brand of allergy friendly chocolate chips.
- Only use vegan/gluten free chocolate sandwich cookies and chocolate chip cookies.
Make this Recipe with All Purpose Flour
- Use ¾ cup plus 2 tablespoons of packed cups of AP flour (126 grams plus 2 tablespoons).
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with some of 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 These Cookie Monster Cookies
Here are the step by step instructions to make this recipe for cookie monster cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk to combine the gluten free flour, baking soda and salt.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Heat The Blueberries
In a small 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 almost 2 minutes.
Step 4: Cream the Butter and Sugar
Beat the granulated sugar and room temperature butter until smooth and creamy. About 2-3 minutes.
Step 5: Add in the Cornstarch Water, Vanilla and Jammy Blueberries
Beat in the cornstarch water and the vanilla until fully combined. It will appear chunky; that’s normal.
Beat in the blueberries and blueberry liquid until combined and the mixture has a nice deep magenta color.
Step 6: Add in the Dry Ingredients and Fold in the Chocolate Chips
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.
Fold in ½ cup chocolate chips using a spatula.
Step 7: Fold in the Broken Sandwich Cookies, Chocolate Chip Cookies and Freeze
Using a spatula, fold in ¾ cup (about 5-6 cookies) of broken chocolate sandwich and chocolate chip cookies. Freeze for 15 minutes.
I like to break up 3 of the chocolate sandwich cookies and 2 of the chocolate chip cookies.
Step 8: Scoop the Dough and Add Additional Chocolate Chips
After 15 min, using a large cookie scoop, make 6 scoops with the dough.
Pour the additional ¼ cup of chocolate chips into a small bowl.
Press the tops of all the scoops of dough into the chocolate chips. Gently push down on the chocolate chips to make sure they stick.
Step 9: Bake the Cookies and Cool and Top with Additional Broken Sandwich and Chocolate Chip Cookies
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape.
Then press 3 sandwich cookie broken chunks and 3 chocolate chips cookie broken chunks into the tops of the hot cookies.
Just gently press so they stick and then 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.
- 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.
- Chill the Dough- If you don’t chill the dough for at least 15 minutes in the freezer, the cookies will spread and be flat and thin.
- Break the Chocolate Sandwich Cookies by Hand- Unlike with my Rolo Cookies, if you chop the sandwich cookies and make them too fine, they will turn the batter grey. Do the same with the additional chocolate chip cookies.
- 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 make 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!
I don’t recommend using a different sugar.
Light brown and dark brown sugars have added moisture and we have enough moisture from the blueberries. We don't want the cookies overly wet of they will be a giant mess when baking.
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 frozen blueberries to get this blue color.
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
If you want the cookies warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout.
Freezing Baked Cookies: To freeze already baked Cookie Monster cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth!
For Freezing Raw Cookie Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17 minutes instead of 15.
More Blueberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Cookie Monster Cookies
Ingredients
For The Cookie Dough
- ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 rounded tablespoon of cornstarch mixed with 1.5 tablespoons of water
- ⅓ cup frozen blueberries
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ½ cup chocolate chips
- 3 gluten free chocolate sandwich cookies , broken into chunks
- 2 gluten free chocolate chip cookies , broken into chunks
For The Cookie Tops
- ¼ cup chocolate chips
- 3 gluten free chocolate sandwich cookies , broken into chunks
- 3 gluten free chocolate chip cookies , broken into chunks
Instructions
- In a large bowl, whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first. Set aside.
- In a small microwave safe bowl, heat the ⅓ cup frozen blueberries in 20 second increments, stirring after each time, until they are soft and jammy. This took me almost 2 minutes.
- Using an electric mixer or a hand held mixer, beat the ¼ cup room temperature butter or vegan baking stick and the ½ cup granulated sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the ½ teaspoon pure vanilla extract. The mixture will look chunky and that’s ok.
- Beat in the blueberries and blueberry liquid until combined and the mixture has a nice deep magenta color.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ½ cup chocolate chips.
- Using a spatula, fold in ¾ cup (about 5-6 cookies) of broken chocolate sandwich and chocolate chip cookies. I like to break up 3 of the chocolate sandwich cookies and 2 of the chocolate chip cookies.
- Pop the bowl of dough in the freezer for 15 minutes. Make sure the bowl is freezer safe.
- In the meantime, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the freezer. Using an ice cream scoop or large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 6 scoops.
- Pour the extra ¼ cup chocolate chips into a small bowl. Press the top of each dough ball into the chocolate chips and gently press the chips down with your hand to make sure they stick to the dough.
- Place the dough balls on the lined baking sheet. Make sure to space the dough balls at least 3 inches apart.
- Bake the cookies in the middle rack for 15 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
- When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape.
- As soon as you reshape the cookies, press 3 sandwich cookie broken chunks and 3 chocolate chips cookie broken chunks into the tops of the hot cookies. Just gently press so they stick.
- Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and enjoy!
Jennifer says
I made these and they were really good! They were also really easy to make vegan, although I couldn't find safe premade chocolate chip cookies. My kids really liked seeing the color change from purple to blue too.
Lee says
Thank you! For premade chocolate chip cookies, we love Cybele's Free to Eat Chocolate Chip Cookies. They are top 9 allergen free, certified gluten free and certified vegan! Hope this helps!
Charolette says
I made these today and not only were they easy to make but delish!!! thank you for sharing your recipes. my daughter cannot have any gluten and is vegan these will be a nice treat for her.
Iris says
I made these vegan and they ended up looking and tasting delicious. They blueberry flavour really stuck out which was really nice. They were really fluffy for me because I definitely over whipped them and so they kinda slumped in the oven but they were still really good.
I also kinda burnt them but they were still really good! Its nice to be able to make something vegan so easily.
Lee says
Thank you!
Dasha says
I made a variation of these cookies for my daughters 2nd birthday party which was Sesame Street themed! The blue color was the perfect Cookie Monster blue! Everyone adored them and ate them up. Thank you so much for creating these recipes and giving families with food allergies a place to go and become excited and inspired about baking!
Lee says
I'm so so glad!!!Thank you!
Nancy says
How many ounces do each cookie weigh, if you’re getting 6 cookies?
Lee says
I'm not sure how many ounces the dough balls would weigh. Each baked cookie is about 3.5 ounces. I use a regular size ice cream scoop to make 6 cookies. A regular size ice cream scoop is about 3 ounces.
Hala says
I can use all-purpose flour ?!!!
Lee says
Yes! If you check my FAQ section in the blog post, I explain how much to use.
Hala says
Ok tank you i'll make it 💜💜
John says
These cookies are fit for any monster! So delicious!