These Sugary Blueberry Cookies are soft, chewy and naturally periwinkle! They have a mild blueberry flavor and are gluten free, nut free, eggless and easily can be vegan!
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.
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 chill for at least 2.5 hours.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. Reshape cookies.