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!
Ingredients
- ⅔ cup frozen blueberries
- ⅔ 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