How adorable are these blueberry chocolate chip cookies?! Soft and chewy and full of that natural blueberry color. Made with frozen wild blueberries and packed with semi-sweet and milk chocolate chips. Did I mention that they're eggless? Enjoy a spoonful of cookie dough while you can.
This absolutely delicious cookie recipe has been adapted from this viral vegan blueberry cookie recipe from Justine Snacks. My version uses regular butter and the addition of milk and semi-sweet chocolate chips.
The blueberry is truly the star of the show! If you're in blueberry season, of course, use fresh blueberries, frozen berries will work perfectly too! I love making these during the Halloween season.
A fan of purple cookies? My friend over at Sugar Yums has these tasty Ube Cookies that are pretty and purple. You might also love my Blueberry White Chocolate Cookies or Lemon Blueberry Cookies. Give our pink drop sugar cookies a dry if you like fun colored cookies.
Some of my favorite recipes call for blueberries, like muffins! My mini blueberry muffins or this blueberry muffin with sour cream. Want cake? Try my blueberry no bake cheesecake or my perfect blueberry lemon bundt cake.
Important Ingredients with Substitutions
- All-purpose flour - In order to measure flour correctly, I would recommend a kitchen scale. If you do not have one, fluff up your flour and use a spoon to gently scoop it into your measuring cup, then level it with a butter knife. This will prevent using too much flour.
- Baking powder - Out of baking powder? Combine two parts of cream of tartar to one part of baking soda.
- Pinch of salt - Salt is always wonderful to round out flavors and help to balance the sweetness.
- Unsalted Butter - Room temperature butter is best. Set out your butter 30 minutes before baking for the best result.
- White granulated sugar - Regular white granulated sugar. Replace half of the white sugar with light or dark brown sugar for an even chewier cookie.
- Vanilla Extract - Adds another level of flavor. I prefer to use pure vanilla or vanilla paste when possible.
- Frozen blueberries - Straight from the freezer! No need to thaw the frozen berries or run out and buy fresh berries. I used frozen wild blueberries for this recipe, they tend to be a lot smaller than store-bought fresh blueberries and still full of blueberry flavor. Honestly, I get them because they're cute.
- Chocolate chips - I've used a delicious combination of semi-sweet and milk chocolate chips. Chocolate chunks are another great option.
See the recipe below for the full list of ingredients and quantities.
Instructions for chewy and eggless blueberry chocolate chip cookies
Step 1: In either a microwave-safe bowl or on the stovetop in a saucepan heat the frozen blueberries until they’ve become soft and start to burst. Do not drain the blueberry juice. Follow this same step if you're using fresh blueberries as well. Let the blueberries cool.
Step 2: In a large mixing bowl use a hand mixer to cream butter and sugar.
Once the blueberries have cooled beat them into the creamed butter and sugar mixture.
Step 3: Combine sifted dry ingredients with your wet ingredients a third at a time, beating to combine until all of the flour is incorporated.
Step 4: Gently fold in the semi-sweet chocolate chips and milk chocolate chips.
Chill dough in the fridge for roughly 30 minutes.
Step 5: Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet lined with parchment paper or a silicone baking mat.
Step 6: Using a medium cookie scoop, form dough balls with the chilled cookie dough.
Press each dough ball into a small bowl of chocolate chips. Then place the cookie dough ball onto the baking sheet.
Step 7: Bake for 10-12 minutes until edges are slightly brown. This will be kind of hard to tell because of the color. Cool completely on a cooling rack before snacking!
Level Up with a Top Tip!
Hint: When warming the blueberries, don't drain the juice. Add all the blueberry juice to the dough as well. These juices help aid in that deep purple color.
Flavored Chips - White chocolate chips, berry baking chips, or dark chocolate chips would all be lovely additions.
Add more fruit - In addition to the frozen blueberries, adding dried blueberries to the cookie dough will add extra flavor and chew.
Zesty - Add 1 tablespoon of lemon zest to brighten up the flavors.
Nuts - The addition of macadamia nuts would be a great color and texture contrast.
Almond Flour - I have not tested this recipe without AP flour, but you can potentially use almond flour if needed.
Store your fresh blueberry cookies in an airtight container or cookie jar at room temperature for up to a week. They'll keep longer in the refrigerator.
Freezing Cookies: Freezing baked cookies is a great idea. After they've cooled completely place them in a freezer-safe container or large freezer Ziploc bag and store them for up to 3 months. Longer if placed in a deep freezer.
Freezing Cookie Dough: Not ready to bake just yet? Make the recipe as directed and before baking, place your cookie dough balls on a parchment-lined baking sheet and put it in the freezer for a couple of hours. Once the dough balls have hardened you can place them all together in a large freezer-safe container.
Level Up With Expert Tips & Tricks
Using a cookie scoop or ice cream scoop to make cookie dough balls helps to ensure each cookie is the same size and bakes evenly in the oven.
For the best results, don’t skip chilling your dough. Not chilling your dough will result in very flat and likely overcooked cookies.
For perfect circle cookies - Use a large glass to manipulate the warm cookie into a circle right after they come out of the oven.
Yes! I would still warm them in a saucepan or a microwave-safe bowl until they start to burst open. Add just a touch of water so they don't burn. Slightly mashing the fresh blueberries will help some of the juices and colors come out. Remember not to drain the juices, it will be added to the dough mixture.
No, you do not have to thaw frozen blueberries for this recipe. Sometimes thawing makes a dessert even easier to make, especially when fresh blueberries are not in season. Frozen blueberries can usually be used interchangeably with fresh berries. In this instance, we are going to warm the blueberries anyway.
No eggs in this cookie! Make your cookie recipe vegan and opt for Vegan butter.
Looking for other recipes like this? Try these:
Blueberry Chocolate Chip Cookies
- 2 cups all purpose flour sifted
- 1 teaspoon baking powder
- Pinch of salt
- ⅔ cup unsalted butter room temperature
- ⅔ cup white sugar
- ⅔ cup frozen blueberries
- 1 teaspoon Vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips plus extra chocolate chips for topping
- In either a microwave-safe bowl or on the stovetop in a saucepan heat the frozen blueberries until they’ve become soft and start to burst.
- In a large bowl use a hand mixer to cream together the butter and sugar.
- Once the blueberries have cooled beat them and the vanilla into the creamed butter and sugar mixture.
- In a separate large bowl sift together the flour, baking powder, and salt.
- Add the flour mixture to your wet mixture a third at a time, beating to combine until all of the flour is incorporated.
- Add in the semi-sweet and milk chocolate chips.
- Chill dough in the fridge for roughly 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or Silpat.
- Using a medium cookie scoop, form dough balls with the chilled cookie dough.
- Press each dough ball into a small bowl of chocolate chips. Then place the dough balls onto the baking sheet.
- Bake for 8-12 minutes. Cool completely on a cooling rack before snacking!