Egg-Free Blueberry Cookies – delicious, “mix and bake” moist and tender cookies with crispy edges and soft, cakey interiors. These gorgeous purple colored bites get all their color from frozen blueberries in them, juxtaposed with bits of white chocolate chunks for that beautiful contrast!
They came out so, so beautiful and delicious with an absolutely tender bite that they were flying off the plate into my family’s mouth as soon as I finished clicking them for the blog to share with you all!
And now, already made these delicious cookies twice; second time using dark chocolate chips in place of white chocolate chunks! Equally delicious. So, time to make yours.
I am sharing these gorgeous, scrumptious cookies to celebrate my 5th blog anniversary and 500th post!
Cannot believe that I am still doing what I love doing everyday, all thanks to my family who have been the backbone of my motivation as well as my taste testers and cheerleaders when I make something new everyday!
Thanks also to all my readers'/foodie friends' constant encouragement, likes, comments and feedback on social media!
Thank you everyone for motivating me to go on. Could not have reached here without all of you!
WHAT ARE EGG-FREE BLUEBERRY COOKIES?
These are just basic eggless butter cookies with some " totally mashed" blueberries in them; not whole; so you see, totally natural color in these beauties.
When I chanced upon Justine Snacks trending gorgeous Vegan Blueberry Cookies while browsing on the net and looked at her recipe, I had to, had to make this ASAP! Baking does that to me!
I was so fascinated by the color and was so happy it is egg free and that this natural purple/blue color came from the frozen blueberries she blends into the dough! What a brilliant idea to use thawed frozen blueberries in a cookie batter! I hate using any color as far as possible, and with fruit coloring my cookies here naturally and adding to the nutrient quotient, this suited me just fine!
Justine uses vegan butter to make the cookies totally vegan and if you can find vegan butter, go ahead and make the cookies using those as she did. I decided to make them with regular butter as I did not have any vegan butter.
INGREDIENTS NEEDED TO MAKE EGG-FREE BLUEBERRY COOKIES:
The main ingredient that lends this beautiful color to the cookie is of course blueberry, that too frozen blueberries.
I did not have any frozen so, just popped some fresh blueberries in my freezer overnight (after weighing/measuring them); that problem solved!
Rest of the basic ingredients are what every baker will have in their pantry and the base of most butter cookies: unsalted butter, sugar, baking powder, salt and plain flour. Very basic and very minimal isn’t it?
Also, after reading her recipe and finding out that I had all the ingredients too, I immediately put out a block of butter on the counter to bring it to room temperature and proceeded to wash and freeze some blueberries overnight. This was going to be my next bake!
HOW TO MAKE THESE TRENDING EGG-FREE BLUEBERRY COOKIES:
First step is to zap frozen blueberries in the microwave or stove top to thaw them. They turn slightly mushy and jammy. Cool completely.
Beat softened, room temperature unsalted butter and sugar until light and fluffy using a handheld beater or even a stand mixer. Take your time! You need a fluffy, light and creamy mixture.
Once it is done, beat in the thawed blueberry pulp thoroughly. Again, take your time! You want all that purple blueberry goodness well incorporated into the butter-sugar mixture until you see no part of the fruit except the color!
Dramatically and magically, the mixture turns into this beautiful purple color! Does take a while to mash up all that pulp and skin included (and get that beautiful color!), but patience does pay off.
Once thoroughly fluffed up and mixed well, gently fold in the dry ingredients: a mixture of plain flour, baking powder and salt to form a soft dough. A spoon, ladle or silicone spatula works great. You just need to mix thoroughly without beating it or handling it too much.
Fold in the white chocolate chunks; (I did not have white chocolate chips).
This dough is slightly slack or loose, so chuck it into a freezer or fridge to firm up a bit. I chilled it for about 20 minutes in the fridge.
Just before baking, preheat oven to 400 F/200 C, roll dough into 12 balls, place on parchment lined baking sheet and bake for 10 to 12 minutes until the edges start to brown. Bake less for softer cookies and a tad more if you like them slightly crispy.
Remove, cool in wire racks and enjoy these stunning, purple, all fruit, delicious Egg-free Blueberry Cookies warm or at room temperature.
My family just loved it and as we are just the 4 of us, all the 12 cookies were gone in no time!
And yes, I made it again (these are that good!) using dark chocolate chips (my family is not fond of white chocolate; a tad bit too sweet for our liking!) and chilled a bit more as I ended up cooking lunch before I could got to the baking part!
The dough had hardened up a lot more than the ones above.
Another change I did was increase the amount of blueberries to ½ cup from 1/3 cup and reduce the sugar by a tablespoon; an experiment which paid off as the cookies came out equally delicious and with more fruit and less sugar.
Rest of the recipe was the same. Notice that it has spread less? So, chilling time does affect the amount of spreading cookies do while baking. It is your choice whether you want flatter cookies or raised ones.
Which do you prefer? Taste wise, my whole family loved both the versions; choose your option!
Next time, it is going to be strawberries; a frozen batch already in the freezer!
Happy Baking Foodie Family! Enjoy!
If you love blueberries, then you must check out these too:
Egg-Free Blueberry Cookies (Tik Tok Trending)
Ingredients
- 1/3 cup frozen blueberries about 80 gm
- 1 cup all-purpose flour/maida 135 gm
- ½ tsp baking powder
- ¼ tsp salt
- 1/3 cup unsalted butter or vegan butter; about 76 gm
- 1/3 cup plus 1 tbsp sugar about 90 gm
- ½ cup chopped white or dark chocolate or chocolate chips (about 70 gm)
Instructions
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Using a microwave or on a stove top, thaw the frozen blueberries until soft and jammy. You can almost see them starting to cook but do not be tempted to overheat and cook them. Let cool completely.
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In a small bowl, whisk the dry ingredients: flour, sugar, baking powder and salt using a wire whisk or fork.
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In another medium sized mixing bowl, beat the softened butter and sugar using a hand mixer or stand mixer until light and fluffy.
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Stir in the blueberry mixture and beat again on high speed. The idea is to mash the blueberries completely with the butter and sugar to get a homogenous purple mixture! This will take some time!
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Once the blueberries are totally mixed in with no visible skin that you can see, fold in the dry ingredients. Use a silicone spatula or ladle.
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When thoroughly mixed, add the white chocolate chips and combine to distribute evenly.
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As this dough will be a bit soft, place in refrigerator for about 20 to 30 minutes.
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Meanwhile, just before starting to bake, preheat oven to 400 F or 200 C.
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Line a baking sheet with parchment paper.
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Make 12 balls of the dough and place on the baking sheet. These make 12 large cookies.
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Bake in preheated oven for 10-12 minutes until the edges are starting to brown. 10 minutes will give you soft cookies and more will crisp up the edges and bottom even more. Pick your preference.
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Remove and transfer to cooling wire racks.
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Serve and enjoy warm or at room temperature!
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HAPPY BAKING FOODIES!
Recipe Notes
- Chill the dough for at least 30 minutes to help shape them into balls easily. At this stage, you can freeze them to bake later. The more you chill, the less they spread while baking.
- Make sure to beat the butter, sugar and blueberries thoroughly to get that deep purple color!
- Stir in your choice of chocolate; white, dark, milk etc. Personally, we loved the dark ones.
- Same recipe can be used to make with strawberries or any other berry!
- Store leftovers (if any!) in airtight container on countertop for at least a week.
- For a vegan version, use vegan butter.
- Inspired by Justine Snacks.
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Have fun cooking, eating and sharing!!!
What a wonderful recipe on 5th year of completion and 500th recipe. Thank you so much.
Thank you so much for your wishes and constant support Vishhal <3 Your sweet words and appreciation help me a lot on this journey of following my passion of cooking and blogging to share with all of you 🙂