These delicious blueberry cookies are quick, easy and so fun! They are naturally a deep blue color. These cookies have a strong blueberry flavor! They are unique, unforgettable and so flavorful. They are soft, chewy and melt in your mouth tasty. These cookies are great for any occasion!

Blueberry cookies.

Check out these Blueberry Scones too!

Why You’ll Love This Recipe

  • These blueberry cookies are beautiful!
  • This recipe is made with only 6 main ingredients.
  • They have a soft and gooey texture. So does this Lemon Blueberry Bread!
  • The white chocolate adds flavor.
  • Since they use frozen blueberries, they can be made all year long.
  • Great for Easter, Mother’s Day, gender reveal parties, Fourth of July and more.
  • Both kids and adults love them.
  • They have a delicious blueberry flavor! For the cherry version, try these Easy Cherry Cookies!
  • This recipe is naturally egg free and nut free. Use gluten free flour to keep them gluten free.
  • Check out these Lemon Blueberry Cookies for another fun and fresh dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for blueberry cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use frozen blueberries. This will not work with fresh berries. Then, microwave until thawed and jammy. The mixer will end up breaking up most of the blueberries.

Use cold butter right from the fridge. This prevents the dough from being even more sticky. In addition, this helps keeps the cookies from spreading too thin in the oven. Cut butter into small cubes before adding to mixing bowl. For vegan, use dairy free butter.

Granulated sugar adds sweetness. Brown sugar or coconut sugar will significantly darken the hue of the cookies.

Both all purpose flour and gluten free 1 to 1 flour can be used. For this recipe, do not substitute with an alternative flour.

Baking powder helps these cookies rise.

Add in a pinch of sea salt if desired.

Lastly, fold in white chocolate chips. Regular chocolate chips work well too. Or, use chopped pecans or walnuts.

Ingredients for blueberry cookies.

All About Blueberries

Blueberries are a superfood packed with nutrients and health benefits.

They are low in calories, high in fiber, and loaded with antioxidants. Blueberries have one of the highest capacities of antioxidants in fruits and veggies.

They are a great source of vitamin C, vitamin K, and manganese.

Taste & Texture

These blueberry cookies have a strong blueberry flavor. The blueberries add a burst of sweetness and flavor that complements the cookie base perfectly. The cookie base is similar to a classic sugar cookie. They are sweet and buttery. The white chocolate chips add flavor too.

These cookies have a soft texture that is perfect for a sweet treat. They are thick, soft, gooey and delicious.

How to Make

Step 1

First, microwave blueberries for 30 seconds or until thawed. Set aside. Do not drain.

Step 2

In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.

Sugar and butter in bowl.

Step 3

Then, add in thawed blueberries and any blueberry juice in the bowl. Beat to combine.

Step 4

Add in flour, baking powder and sea salt. Stir to combine.

Purple cookie dough.

Step 5

Fold in white chocolate chips. Place the mixing bowl in fridge for 20 minutes while oven preheats.

White chocolate blue dough.

Step 6

Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 7

Use a cookie scoop to scoop balls of dough onto pan. Push down slightly on each ball of dough.

Scoop of blue cookies.

Step 8

Bake for 10 to 12 minutes or until cookies are set in the middle.

Purple white cookies.

Step 9

Finally, remove from oven. Allow blueberry cookies to cool on pan for 10 minutes. Then carefully move to a wire rack.

Expert Tips & Tricks

Make this recipe exactly as written for best results.

Use frozen blueberries. Do not use fresh berries.

Microwave blueberries until thawed. Do not drain! The berries and their natural juices are vital for this recipe.

If you only have fresh berries, try this Blueberry Coffee Cake instead!

Use either all purpose flour or gluten free 1 to 1 flour. Do not use another flour.

Chill the dough to make it easier to work with. Due to the blueberries, this dough is slightly sticky at first. It is much easier to handle after chilling.

Use a cookie scoop to scoop balls of dough. This creates beautifully shape, evenly sized cookies.

These cookies do not spread much while in the oven. Press down slightly on each ball of dough before baking.

Do not over bake! They are meant to be soft and fluffy.

Blue cookies.

Flavor Variations & Add Ins

There are several ways to switch up the flavor of these blueberry cookies.

Add in regular chocolate chips.

Fold in chopped pecans.

Fold in chopped walnuts.

Add in a squeeze of lemon juice and lemon zest.

Top with a streusel topping to make blueberry muffin cookies.

Roll cookies in sugar before baking.

Top with vanilla frosting.

Top with buttercream frosting.

Fold in some oatmeal to make blueberry oat cookies.

How to Serve & Store

These blueberry cookies are perfect for serving as a dessert or snack.

Serve with a glass of milk, coffee or tea.

They are delicious fresh out of the oven, but can also be stored in an airtight container for up to 4 days.

These are amazing served warm with a scoop of vanilla ice cream! It will remind you of blueberry pie.

If you want to enjoy them warm, simply reheat in the microwave for a few seconds before serving.

Freeze for 1 month if needed.

Frequently Asked Questions

Can I make them vegan?

Sure! Use dairy free butter to keep these cookies vegan. They are made without eggs.

Are they gluten free?

Use gluten free 1 to 1 flour.

Can I use fresh blueberries?

No, do not use fresh blueberries. Fresh berries have much less liquid in them.

Can I add in lemon juice?

Sure! Lemon and blueberries go well together. Feel free to add in some lemon zest as well.

Do regular chocolate chips work too?

Yes, regular chocolate chips add a great flavor.

Gooey blue cookies.

Equipment Needed

Hand Mixer: This hand mixer is small, easy to store and easy to use. Great for baking cookies.

KitchenAid Stand Mixer: This heavy duty mixer is a staple in my kitchen.

USA Pan 3 Piece Cookie Sheet Set: These are the best cookie sheets for baking.

Pre-Cut Parchment Paper Sheets: Use this parchment paper for lining the cookie sheet.

Pyrex 3 Glass Mixing Bowls: If using a hand mixer, use these glass mixing bowls.

Pyrex Glass Measuring Cups: These are great measuring cups.

Cookie Scoop: I highly recommend using this cookie scoop. This creates round, evenly sized cookies.

You May Also Like

If you make this blueberry cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more delicious recipes, check out these Dessert Recipes.

Blueberry cookies.

Get the Recipe: Blueberry Cookies

These blueberry cookies are thick, soft, gooey and naturally blue! They are so fun to make. These cookies are truly unforgettable. They have a strong blueberry and white chocolate flavor!
5 from 10 votes

Ingredients

  • cup frozen blueberries
  • cup cold unsalted butter, sliced into cubes
  • ¾ cup granulated sugar
  • 2 cups flour, all purpose or gluten free flour
  • 1 tsp baking powder
  • pinch sea salt
  • ¾ cup white chocolate chips

Instructions 

  • First, microwave blueberries for 30 seconds or until thawed. Set aside. Do not drain.
  • In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.
  • Then, add in thawed blueberries and any blueberry juice in the bowl. Beat to combine. There may be some small blueberries still intact but most will be puréed.
  • Add in flour, baking powder and sea salt. Stir to combine.
  • Fold in white chocolate chips. Place bowl in fridge for 20 minutes while oven preheats.
  • Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Use a cookie scoop to scoop balls of dough onto pan. Push down slightly on each ball of dough. These cookies do not spread much in the oven.
  • Bake for 10 to 12 minutes or until cookies are set in the middle.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a wire rack.

Notes

  • Use frozen blueberries.  Do not use fresh blueberries.
  • The thawed blueberries and their juice are needed for the texture.
  • This recipe purposely does not have eggs.
  • Both regular all purpose flour and gluten free 1 to 1 flour work well.  Do not substitute another flour.
  • The cookie dough is a little sticky.  Chilling the dough for 20 minutes makes handling them easier.
  • These cookies do not spread much while baking.  Therefore, press down slightly on each ball of dough before baking.
  • Do not bake too long.  They are meant to be soft.  Cookies will firm up slightly as they cool.
  • Store covered at room temperature for up to 4 days.
  • Freeze for up to 1 month.
  • Original recipe inspiration taken from Justine Snacks!
Calories: 224kcal, Carbohydrates: 29g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 38mg, Potassium: 51mg, Fiber: 1g, Sugar: 16g, Vitamin A: 258IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg

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