Chocolate Chip Blueberry Cookies

Gluten-free lavender and periwinkle chocolate chip blueberry cookie with slightly melted chocolate chips on parchment paper.

5 from 8 votes

Chocolate Chip Blueberry Cookies

These Chocolate Chip Blueberry Cookies are soft and chewy and the most stunning all natural purple! They are so simple to make; these cookies use just a whisk and a spatula. No mixer is used at all! The blueberries pair perfectly with the chocolate chips creating an incredible combination that will keep you coming back for more. They’re gluten free, nut free, egg free and easily dairy free (vegan).

Prep Time20

Cook Time15

Freeze Time15

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Cookies

Calories: 228kcal

Author: Lee

Ingredients

¼ cup unsalted butter or vegan baking stick, melted and cooled
⅓ cup frozen wild blueberries
¾ cup plus 2 tablespoons multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
½ teaspoon baking powder
¼ teaspoon kosher salt
1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
½ cup granulated sugar
¾ cup plus 2 tablespoons chocolate chips (reserve ¼ cup for rolling)

US Customary - Metric

Instructions

Place the ¼ cup unsalted butter in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter.
Microwave in 11 second increments until halfway melted. Then whisk until fully melted; the residual heat will melt the rest. Set aside to cool. Do not microwave until it bubbles or browns.
In a medium microwave safe bowl, microwave ⅓ cup frozen wild blueberries in 20 second increments, smashing them with the back of a fork, until they are soft, liquidy and jammy and have reduced to 2 tablespoons. Set aside to cool.
In a medium bowl, whisk together the ¾ cup plus 2 tablespoons multipurpose gluten free flour (147 grams), ½ teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 1 rounded tablespoons of cornstarch (13 grams) and the 1.5 tablespoons of water until thin and watery. It will be thick and tacky at first.
Whisk the cooled butter until a creamy liquid. It may be thick from sitting out.
Into the cooled and creamy melted butter, whisk in the ½ cup granulated sugar and the cornstarch water until fully emulsified.
Starting and ending with the flour mixture, using a spatula, fold in half the flour into the melted butter mixture. Add the 2 tablespoons jammy blueberries and fold again.
Add the remaining flour and combine with the spatula. Do not over mix or the dough will become shiny and too sticky.
Gently fold in ½ cup plus 2 tablespoons chocolate chips.
If the dough isn't coming together, use clean hands to knead everything into a dough. This should only take a few times before it all comes together.
Add the dough to a freezer safe bowl and freeze for 15 min.
When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
After 15 min, using a large cookie scoop, make 8 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.
Flatten each scoop into a thick disc versus a ball. If you don't do this step, the cookies will remain in the ball shape when baking.
Press the tops of the dough balls into the remaining ¼ cup chocolate chips. With your hand, gently press down on the chips so they stick to the dough
Let cool on the baking sheet for 5 min before transferring to a cooling rack.
If cookies spread out when baking, reshape the cookies with a spatula while still on the hot baking sheet.

Video

Notes

For smaller cookies: Use a small cookie scoop and bake at same temperature for 12 min. Make sure to keep dough in the fridge in-between baking the batches. Should make 16 cookies.

Vegan: Use a dairy-free gluten free flour, vegan sugar and vegan baking sticks.

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 Cup4Cup Multipurpose 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. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.

All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup pus 2 tablespoons packed flour (147 grams). Still chill the dough.

Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days.

Freezing: To freeze already baked 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 hard. Once frozen, 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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition