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).
Guys, these Chocolate Chip Blueberry Cookies are magical. The color of these cookies; I can’t even. As some of you may know, purple just speaks to my heart...as do these cookies! They're so easy to make, no mixer is used and they only need 15 minutes of freezer time! If you love purple and/or blueberries, this is the recipe for you. They're so delish, my daughter ate 4 in one day!
For more blueberry recipes, try my Blueberry Cookies, Blueberry Chocolate Chip Muffins, Cookie Monster Cookies, my Blueberry Crumb Cake and my Chocolate Blueberry Cake.
Reasons to Love These Chocolate Chip Blueberry Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Chewy Blueberry Cookies- Thanks to the blueberries and baking powder, these cookies are soft, thick and chewy!
- Stunning Color- These cookies have an all natural purple color speckled with blue!
- Easy to Make- You don't need a mixer of any kind to make these!
Ingredient Notes
- 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.
- Baking Powder- Helps the cookies be nice and fluffy. Baking powder also keeps the cookies purple
- Koser Salt- Draws out all the flavors.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together like with my Crispy Sugar Cookies.
- Butter/Vegan Baking Stick- For the cookie dough, we are actually using melted butter. Make sure to cool it so it's creamy in texture.
- Granulated Sugar- I love to use granulated instead of brown to help keep the color of the cookies vibrant.
- Blueberries- I prefer to use frozen wild blueberries but you can use frozen or fresh for this easy recipe!
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Chip Blueberry Cookies
- 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.
Make this Recipe with All Purpose Flour
- Use ¾ cup plus 2 tablespoons packed AP flour (147 grams).
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 12 minutes. Reshape as needed. Should make 16 cookies.
This recipe has not been tested with some of 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 Chocolate Chip Blueberry Cookies
Here are the step by step instructions for making these purple chocolate chip cookies!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool.
Do not microwave until it bubbles or browns.
Step 2: Make the Jammy Blueberry
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.
This took me almost 2 minutes.
Step 3: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and kosher salt. Set aside.
Step 4: 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 5: Mix in the Sugar and Cornstarch Water
Into the cooled and creamy melted butter, whisk in the granulated sugar and the cornstarch water until fully emulsified.
Step 6: Add in the Flour Mixture, Blueberries, Chocolate Chips and Freeze
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 the 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.
Step 7: Scoop into Balls, Flatten into Discs and Top with More Chips
After 15 min, using a large cookie scoop, make 8 scoops with the dough.
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.
You must flatten or the cookies will remain in the ball shape when baked.
Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough.
Step 8: Bake the Cookies and Cool
Place the discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
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.
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. For this recipe make sure to use packed cups or please read the gram amount.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 15 minutes, the dough will be too sticky to form into scoops and discs.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Flatten Dough Balls into Thick Discs- This step is important. If you don't do this, the cookies will remain in a ball shape while baking.
- Let Cool On Baking Sheet- Eggless cookies are fragile. Let them cool at least 5 minutes prior to transferring to a cooling rack or they'll break apart.
Recipe FAQs
You can, however, it will change color the longer the dough chills. Instead of being a magenta dough, it will eventually turn blue.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into the discs. Place dough discs (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until hard. Once frozen, store the dough discs in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17 minutes instead of 15.
I think they are best fresh but if making them ahead of time, store in an airtight container once cool.
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 wild frozen blueberries to get this purple color.
Storing: Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 2 days.
Freezing Baked Cookies: 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, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, leave the container at room temperature until the cookies are soft. 1-2 hours.
Freezing Raw Dough: Form the dough into the discs. Place dough discs (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until hard. Once frozen, store the dough discs in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17 minutes instead of 15.
More Blueberry Recipes You'll Love
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📖 Recipe
Chocolate Chip Blueberry Cookies
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)
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.
Theresa says
Perfect Cookie Monster cookies!
Nancy DiPaola says
i absolutely love blueberry but adding chocolate chip to to the cookies was defintely an added bonus these cookies were gone in one night. thank you for the wonderful recipe!
Mark says
I’ve been looking for the right blueberry chocolate chip recipe for years, and this is by far the best I’ve found. Super easy to follow and the chocolate chip blueberry blend is pure perfection. Can’t recommend this enough!
Donna Dipaola says
Can’t wait to make these. And more importantly I can’t wait to eat them!
Steve says
Chocolate chip cookies are my favorite and these have an added bonus! Delicious!
john says
I just made these cookies and the color and flavor are amazing!