Blueberry Cookies

I saw this recipe by JustineSnacks on TikTok and decided to try it out! The interesting part of this cookie is that it’s mostly made with blueberries – 80g of it in total! This method gave the cookies such an interesting, vibrant, naturally blue colour as well. Texture-wise, they’re soft on the inside, crispy on the edges and melt in your mouth (from the white chocolate incorporated in the batter!). Because blueberries are so moist, they act as the egg replacement.
The original recipe called for vegan butter, but I only had regular butter, hence this is the non-veganized version. Ideally, you should use frozen blueberries, because when you thaw them, they become soft jammy and sweet, and the perfect start to this recipe. I froze fresh blueberries myself to make these! The original recipe also recommends that the most important thing is to beat in the blueberries on the highest speed, in order to fully allow the berries to emulsify with the butter and sugar, and allow more aeration to the mixture, making it more fluffy. And make sure to freeze it before baking to ensure that it holds its shape.
My final product wasn’t as vibrantly purple as the images – possibly because I didn’t have frozen blueberries, and possibly due to the oven temperature and bake time. I wanted it to brown up more to prevent the end product from having a mushy texture. As a result the cookies also turned out a bit more.. brown haha. But the insides did turn out a really vibrant purple, and loved how this was achieved without food colouring!
Blueberry Cookies
Makes 12 cookies
Blueberry Cookies adapted from Justine Snacks


135 grams all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
76 grams unsalted butter, softened
90 grams granulated sugar
80 grams frozen blueberries
70 grams white chocolate chips, chopped

To make Blueberry Cookies:


Preheat the oven to 400°F (204°C).

Thaw the frozen blueberries on the stovetop until they are soft and jammy. This should take around 2-3 minutes on medium heat. Let the blueberries cool for about 2-3 minutes.

Use a stand mixer to cream together the butter and sugar until light and fluffy. Add the blueberries to the butter and sugar and cream at a high speed. You want to essentially “mash” the blueberries into the mixture, making it so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.

Whisk together the flour, baking powder and salt. Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.

Chill in the freezer for 30 minutes before shaping into 12 balls.

Bake the cookies for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes and then serve!


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