You won’t believe how this easy blueberry chocolate chip cookies recipe can create delicious cookies bursting with chocolate and blueberry flavor. You’ll love that blueberry cookies are amazing in flavor, especially when combined with chocolate chips.
This recipe for chocolate chip cookies infused with dried blueberries is perfect for making your typical cookie a little more special. I’m like you, I love special cookies. Such as these chocolate chip molasses cookies. So good!
Of course, chocolate chip cookies are pretty spectacular on their own. But these are even better, because adding dried blueberries makes makes them magical!
Maybe I’m speaking heresy. I mean, think about it, here we are honoring America’s favorite cookie and I’m saying it has room for improvement. But I think you’ll agree these berry cookies are pretty amazing!
Why This Recipe is a Winner
- Adding brown sugar to the batter keeps these cookies moist and chewy
- Using dried blueberries adds blueberry flavor to every bite without impacting the texture of the cookies
- Ground flaxseed serves as an egg replacer for cookies, binding the batter and creating a deliciously delicate cookie
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan butter — My go-to favorite Earth Balance buttery sticks or make your own creamy vegan butter
- Brown sugar — You can use either dark or light brown sugar or even make your own brown sugar
- Granulated sugar
- Flax egg — I recommend using a flax egg, but you could also use a chia egg as both have a neutral flavor
- All-purpose flour — You can also use whole wheat pastry flour (which is different than whole wheat flour)
- Cornstarch — This is optional, but it adds more to the chewy texture
- Baking soda + baking powder — Using both makes these cookies light and fluffy
- Salt — A little bit of salt adds a complexity of flavors
- Dairy-free chocolate chips — Dark chocolate chips add flavor, texture, and sweetness
- Dried blueberries — These can usually be found at grocery stores or even Costco
It’s an easy process to make these vegan blueberry chocolate chip cookies! Here’s a synopsis of the directions:
- Cream Butter and Sugar: Combine the vegan butter and sugars in a mixing bowl and mix on medium to medium-high speed until light and fluffy.
- Add Flax Egg: Next, you’ll add the flax egg. Mix on medium speed until everything is well combined. Then set this aside.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking soda, baking powder, cornstarch, and salt. Sift this all together until well combined.
- Make the Batter: Pour the flour mixture in with the butter mixture and mix on low speed until combined.
- Add the Fun Stuff: Add the chocolate chips and dried blueberries and give it another stir until they’re evenly distributed throughout the dough.
Wondering whether to chill or not to chill the dough? Chilling is not necessary, but you have that option if you need it. So, if you make the dough and need some time before baking, simply cover the bowl so the dough doesn’t dry out. The batter can be refrigerated for up to 3 days.
To make dried blueberry cookies gluten-free, substitute a quality gluten-free baking flour.
To make blueberry white chocolate chip cookies that are also vegan, be sure to use vegan white chocolate chips.
Drop the cookie dough by rounded tablespoonful onto a cookie sheet lined with parchment paper. Be sure to allow at least two inches between each cookie dough ball. Bake for 9 minutes or until the cookies get a golden color around the edges.
I prefer baking these cookies for 9 minutes because they will continue cooking on the pan after you remove them from the oven. So, they’ll be a bit soft at first, but they will firm up as they sit.
When the cookies are done, remove the pan from the oven and allow them to cool for a couple of minutes before transferring to a wire rack to cool.
Repeat this process until all the cookies are done.
Store cookies in an airtight container. They will keep at room temperature for up to 4 days. In the fridge, they will keep 5 to 7 days. You can freeze them in a freezer bag or freezer-safe container for up to 2 months. To thaw, leave the cookies at room temperature.
You’ll love the variety and flavor options in these cookies:
- Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- Prepare the flax egg and set it aside.
- Combine butter and sugars in a mixing bowl and mix on medium to medium-high speed until light and fluffy. Add the flax egg and mix on medium speed until everything is combined.
- In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt.
- Pour the flour mixture in with the butter mixture and mix on low to combine. Add the chocolate chips and dried blueberries and stir until they’re evenly distributed throughout the dough. This dough can dry out quickly so be sure to cover it. Be prepared to add a tablespoon or so of water if it dries out.
- Drop by rounded tablespoonful onto an ungreased cookie sheet, allowing at least two inches between each. Bake for 9 minutes or until the cookies get a golden color around the edges.
- Remove from the oven and allow them to cool for a minute before transferring to a wire rack to cool.
- Repeat until all the cookies are done.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2020.