These Blueberry Chocolate Chip Cookies are a stunning purple treat that’s as beautiful as it is delicious—all without any food coloring! Sweet but not overly so, the combination of juicy blueberries and rich chocolate chips creates an unforgettable flavor. Plus, this recipe is perfect for everyone as it’s gluten-free, nut-free, egg-free, and dairy-free, making it suitable for a variety of dietary needs.
Why You’ll Love This Recipe
- Unique Flavor Combo: The pairing of blueberries and chocolate chips creates a sweet, fruity, and decadent taste.
- Naturally Beautiful: The cookies boast a gorgeous purple hue from the blueberries, with no artificial coloring needed.
- Allergy-Friendly: Gluten-free, nut-free, egg-free, and dairy-free, they’re ideal for those with dietary restrictions.
- Easy to Make: With just 8 ingredients, this recipe comes together in under 30 minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/3 cup frozen blueberries
- 1 cup gluten-free flour
- 1/3 cup granulated sugar
- 1/2 tsp baking powder
- 1 pinch kosher salt
- 1/3 cup unsalted vegan baking stick (softened)
- 2/3 cup chocolate chips
- 1/2 cup semi-sweet chocolate chips
Directions
- Prepare the blueberry mixture:
- Mash the frozen blueberries with a fork until smooth. Set aside.
- Mix the dry ingredients:
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and kosher salt.
- Combine the wet ingredients:
- In a large bowl, cream the softened vegan baking stick until smooth. Mix in the mashed blueberries.
- Form the dough:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Chill the dough:
- Cover the dough and refrigerate for 10–15 minutes to make it easier to handle.
- Shape the cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 11–13 minutes, or until the edges are set but the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 15 cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
Variations
- Berry Swaps: Replace blueberries with raspberries or blackberries for a different fruity twist.
- Mix-Ins: Add chopped nuts, dried cranberries, or white chocolate chips for extra texture.
- Regular Flour: If not gluten-free, use all-purpose flour as a 1:1 substitute.
- Extra Sweetness: Drizzle the cooled cookies with melted dark chocolate for a decorative touch.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Freeze the unbaked cookie dough in portioned scoops for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes of bake time.
FAQs
1. Can I use fresh blueberries instead of frozen?
Yes, but fresh blueberries may not create as vibrant a color. Mash them thoroughly to release their juices.
2. Can I make this recipe vegan?
It’s already vegan, as it uses a vegan baking stick and no eggs or dairy!
3. How do I ensure the cookies stay soft?
Don’t overbake them—remove the cookies when the edges are set but the centers are still soft.
4. Can I use regular chocolate chips?
Yes, any type of chocolate chips (semi-sweet, dark, or milk chocolate) works well in this recipe.
5. What’s the best gluten-free flour to use?
A 1:1 gluten-free baking flour blend that contains xanthan gum is ideal for this recipe.
6. How do I soften the vegan baking stick?
Leave it at room temperature for 30 minutes, or microwave it in 5-second increments until softened but not melted.
7. Can I skip chilling the dough?
Chilling helps the cookies hold their shape while baking, but if you’re in a rush, you can skip it—just note the cookies may spread more.
8. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10 minutes if it’s too firm to scoop.
9. How do I prevent the dough from sticking to my hands?
Lightly coat your hands with water or oil when shaping the cookies to prevent sticking.
10. Are these cookies sweet enough without added sugar?
Yes! The combination of mashed blueberries and chocolate chips provides natural sweetness, but you can adjust the sugar to taste if needed.
Conclusion
Blueberry Chocolate Chip Cookies are the perfect balance of fruity and chocolatey goodness. With their unique flavor, vibrant color, and allergy-friendly ingredients, they’re a hit for any occasion. Whether you’re baking for friends or treating yourself, these cookies are sure to impress—give them a try and watch them disappear!
Blueberry Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 26 minutes
- Yield: 15 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Blueberry Chocolate Chip Cookies are not just delicious but also naturally beautiful with their vibrant purple hue. Combining the sweetness of blueberries with rich chocolate chips, these cookies are a treat you can’t resist. Plus, they’re gluten-free, dairy-free, egg-free, and nut-free, making them perfect for those with dietary restrictions!
Ingredients
Produce
- 1/3 cup frozen blueberries
Baking & Spices
- 1 cup gluten-free flour
- 1/3 cup granulated sugar
- 1/2 tsp baking powder
- 2/3 cup chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1 pinch kosher salt
Other
- 1/3 cup unsalted vegan baking stick (softened)
Instructions
Prepare the Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened vegan baking stick and granulated sugar until light and fluffy.
- Add the frozen blueberries and mix until the dough turns a vibrant purple.
- Sift in the gluten-free flour, baking powder, and a pinch of kosher salt. Mix until combined.
- Fold in the chocolate chips and semi-sweet chocolate chips until evenly distributed.
Shape and Bake
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently press each cookie down to slightly flatten.
- Bake for 10–12 minutes or until the edges are set but the centers remain soft.
Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ensure the vegan baking stick is softened for easier mixing.
- Frozen blueberries work best to maintain the vibrant purple hue and prevent excess moisture.
- Store cookies in an airtight container at room temperature for up to 3 days.
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