5.0 from 30 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings: 15 cookies
Calories: 224 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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!
Nutrition Information
Calories
224kcal
(11%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
24mg
(8%)
Sodium
38mg
(2%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
258IU
(5%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 224
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 38mg | 2% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.