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.
Reasons to Love these 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!
- More 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 real frozen blueberries to get that gorgeous color just like in my Chocolate Chip Blueberry Muffins!
- 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.
- 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 due to the added water content (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
- 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.
How to 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.
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 11-13 minutes. Reshape as needed. Should make 12 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 These Cookie Monster Cookies
Here are the step by step instructions to make these cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
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 Sugar
Add the granulated sugar and room temperature butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to combine until smooth and creamy. About 2-3 minutes.
Step 5: Add in the Cornstarch Water and Vanilla
Beat in the cornstarch water and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 6: Add In the Heated Blueberries
Beat in the blueberries and blueberry liquid until combined and the mixture has a nice deep magenta color.
Step 7: Add in the Dry Ingredients
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.
Step 8: Fold in the Chocolate Chips
Fold in ½ cup chocolate chips using a spatula.
Step 9: Fold in the Broken Sandwich Cookies and Chocolate Chip Cookies
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.
Step 10: Chill the Dough and Preheat the Oven
Pop the entire bowl of dough in the freezer for 15 min. Make sure the bowl is freezer safe.
While the dough is chilling, preheat your oven and line a baking sheet with parchment paper.
Step 11: Scoop the Dough
For the cookies, use an ice cream scoop to scoop the dough onto the parchment lined baking sheet. There should be 6 scoops.
Step 12: Add Additional Chocolate Chips
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 13: Bake
Place dough balls about 3-4 inches apart on the parchment lined baking sheet.
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.
Step 14: Top with Additional Broken Sandwich and Chocolate Chip Cookies
Immediately reshape the cookies when they come out of the oven by using a spatula to push them 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 and then 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.
- 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- This helps the cookies be less sandy. 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.
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.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
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.
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!
Cookie Monster Cookies
For The Cookie Dough
- ¾ cup plus 2 tablespoons gluten free flour ( I use 1:1 gf flour with xanthan gum)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup granulated sugar
- 1 heaping tablespoon of cornstarch mixed with 1.5 tablespoons of water
- ½ teaspoon pure vanilla extract
- ⅓ cup frozen blueberries
- 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
- In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt. Set aside.
- 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. Set aside.
- In a small microwave safe bowl, heat the 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 room temperature butter or vegan baking stick and the 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 vanilla. 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 bowl of dough out of the freezer. Using an ice cream 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 13-15 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!