These Blueberry Cookies are packed with juicy berries and melt-in-your-mouth white chocolate! They’re soft, sweet, and turn the prettiest purple thanks to real blueberries blended right into the dough.
Blueberry Cookies the TikTok Vegan Way
Inspired by the viral TikTok trend, it’s easy to give this blueberry cookie recipe a vegan twist without compromising the taste. With simple ingredient substitutions, like vegan butter and white chocolate, you can keep things plant-based without sacrificing that bold, fruity blueberry burst in every bite.
Ingredients for Blueberry Cookies
See the recipe card for full information on ingredients and quantities.
- Frozen blueberries: Fresh blueberries can easily replace frozen ones in this recipe for the same burst of blueberry flavor. While I truly think TikTok got it right with blueberries, you can experiment with strawberries, raspberries, cherries, or currants.
- Salted butter: To make these cookies vegan, swap in vegan butter for the regular butter. If you prefer to use unsalted butter, just add a pinch of extra salt to keep the flavor balanced.
- Granulated white sugar
- Light brown sugar
- All purpose flour: For a gluten-free version, substitute the all-purpose flour with a gluten free flour blend.
- Baking powder
- Vanilla almond bark: While almond bark is often dairy-free, it’s not always vegan, so opt for plant-based white chocolate chips to follow the TikTok trend.
How to Make Blueberry Cookies
- Prep The Produce: Heat the frozen blueberries in a medium skillet over medium high heat until thawed and mushy. Remove them from the heat and set aside to cool.
- Make The Wet Mixture: In a large mixing bowl, cream the butter and sugars together with a hand mixer or in the bowl of a stand mixer with paddle attachment until creamy. Beat in the cooled blueberries on high speed until completely combined.
- Create The Cookie Dough: Stir in the flour and baking powder and mix until the dry ingredients are just combined. Fold in the chopped vanilla almond bark.
- Drop The Dough: Use a cookie scoop to drop the dough onto a baking sheet lined with parchment or silicone baking mats.
- Bake: Bake for 9–10 minutes or until the edges are golden and the cookies are set. Cool for 5 minutes before serving.. Enjoy!
Baking Tips & Tricks
- Don’t Overmix the Dough: To keep your blueberry cookies soft and chewy, mix the dough just until the ingredients are combined. Overmixing can lead to tough cookies.
- Avoid Blueberry Bleeding: To prevent your blueberries from bleeding into the batter, make sure they’re gently mashed and not overly wet. You can also coat the berries in a bit of flour before adding them to the dough to help minimize bleeding.
- Chill Before Baking: While chilling isn’t required, resting the dough in the fridge for 15-30 minutes makes it thicker, resulting in cookies that bake up extra soft and tender, with a texture similar to a blueberry muffin or cake.
- Bake in Two Batches: Since these cookies spread, it’s best to bake two batches of 8 cookies instead of trying to fit 16 on one sheet pan. This ensures they have enough space to spread and bake evenly.
Callout Title
Yes! Frozen blueberries work great in this recipe. Thaw them first so they don’t add extra moisture to the dough. Frozen berries give the cookies that bold purple color when mixed in, while fresh berries will stay firmer and create less color bleeding.
Absolutely! Fresh blueberries will work just fine. Just know that fresh berries won’t create the same vibrant purple color in the dough, but they’ll still taste delicious.
You can! Swap the butter for vegan butter and use dairy-free white chocolate or plant-based almond bark. The cookies will still be soft, chewy, and full of blueberry flavor.
Definitely. Lemon and blueberry are a perfect match. Add a teaspoon of lemon zest or a splash of lemon juice to brighten up the flavor even more.
How to Store and Freeze Blueberry Cookies
To Store: You can store these blueberry cookies at room temperature in an airtight container for 3–5 days. For best results, place parchment or wax paper between layers to prevent them from sticking together.
To Freeze: For longer storage, you can freeze the baked cookies for up to 6 months. Thaw at room temperature or warm them in the microwave for 10–15 seconds. You can also freeze the dough: scoop into balls, freeze on a tray, then transfer to a sealed bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Other Easy Cookie Recipes
- Chocolate Chip Cookie Shooters
- Haystack Cookies
- Rainbow Sprinkle Cookies
- Browned Butter Chocolate Chip Cookies
- 8 Great Cake Mix Cookies
- Oatmeal Raisin Cookies
- No-Bake Avalanche Cookies
- Lemon Cool Whip Cookies
Tried these Blueberry Cookies? Leave a ⭐️ rating and a comment below to let me know how they turned out!
Blueberry Cookies
Ingredients
- 1 cup frozen blueberries
- ½ cup (1 stick) salted butter softened
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1½ cups all-purpose flour spooned and leveled
- ¾ tsp baking powder
- ⅔ cup chopped vanilla almond bark
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
- Heat up the frozen blueberries on a medium skillet over medium high heat. Once the blueberries have thawed and become mushy, about 4-5 minutes, take them off the heat and set them aside to cool down until they are warm or cool to the touch. For fewer blueberry chunks, you can cook the blueberries longer until you can easily smash them with a spoon.
- In a large bowl, beat the salted butter, granulated white sugar and light brown sugar together with a hand or stand mixer until creamy.
- Beat in the cooled down blueberries on high speed until completely combined and the blueberries are as mixed in as possible.
- Stir in the all-purpose flour and baking powder and mix until just combined. Do not overmix.
- Fold in the chopped vanilla almond bark.
- Use a 1 ½-inch cookie scoop to scoop out dough and place it on the prepared sheet pan.
- Bake in the oven for 9-10 minutes or until the edges start to turn golden brown and the cookies are set.
- Remove from the oven and let cookies cool down for at least 5 minutes before serving them warm or cold
Jenn’s Notes
- To Store: You can store these blueberry cookies at room temperature in an airtight container for 3-5 days. For best results, place parchment paper or wax paper in between rows of cookies to keep them from sticking together.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 6 months.
- I prefer to chop the almond bark a little bigger, but feel free to chop your chocolate as fine as you would like.
- Make sure that you mix the blueberries in with the butter and sugar. If you try to fold them in afterwards, with the flour added, your cookies won’t turn out near as pretty.
- Do two batches of max 8 cookies instead of trying for one batch of 16. These cookies spread enough that 16 would not fit on one sheet pan.
- You’ll want to beat the blueberries into the butter and sugar really well. The more they are beaten, the better the color and rise on these cookies.
I made these cookies for a holiday bake off for my entire family. They absolutely hated them. They were leathery and tasted horrible. I followed the recipe exactly, so I would not recommend.
Instead of almond bark can you use white chocolate chips?
Absolutely! You can swap the almond bark for white chocolate chips. Just melt them slowly over low heat or in the microwave, stirring often to prevent burning. If the melted chocolate feels too thick, add a bit of coconut oil or shortening to smooth it out. Use the same amount as the recipe calls for almond bark, and your cookies will turn out great!
This has more flour than the other versions posted online which is disappointing because I made a double batch and floury tasting.
These are delicious!
5 stars! I used white chocolate chips & measured “by the heart” because my family & I love those things. I love the soft & light texture of the final product.
Decent start but needs some changes to make the flavor pop. Increase both the white and brown sugar by 2T, add 1 tsp of vanilla, add an egg/egg white/vegan sub, increase white chocolate to 1 cup. I added 1/2 cup pistachios for some crunch. If you use unsalted butter, add about 1/2 tsp salt. Freeze the white chocolate before mixing to help it bake slower.
Ana- you probably needed to cream your sugar and butter together more.
I loved making this and my roommates ate it up!! I kind of tweaked it a little bit by adding lemon zest. I think it gave it a little more flavor. All in all it was a great and easy recipe.
My cookies did not spread. May you tell me what I may have missed???
Super Bland