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egg free blueberry cookies

Egg-Free Blueberry Cookies (Tik Tok Trending)

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!
Course Dessert, Snack
Cuisine American
Keyword blueberries, cookies, egg free, Eggless
Prep Time 15 minutes
Cook Time 13 minutes
Servings 12
Author Vanitha

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

  1. 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.

  2. In a small bowl, whisk the dry ingredients: flour, sugar, baking powder and salt using a wire whisk or fork.
  3. In another medium sized mixing bowl, beat the softened butter and sugar using a hand mixer or stand mixer until light and fluffy.
  4. 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!
  5. 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.
  6. When thoroughly mixed, add the white chocolate chips and combine to distribute evenly.
  7. As this dough will be a bit soft, place in refrigerator for about 20 to 30 minutes.

  8. Meanwhile, just before starting to bake, preheat oven to 400 F or 200 C.

  9. Line a baking sheet with parchment paper.
  10. Make 12 balls of the dough and place on the baking sheet. These make 12 large cookies.
  11. 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.
  12. Remove and transfer to cooling wire racks.
  13. Serve and enjoy warm or at room temperature!
  14. 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.