We Baked the Famous Blueberry Cookies That People Can’t Stop Talking About

Jam-packed with flavor, these trendy blueberry cookies are the perfect vegan-friendly snack.

Whether you’re looking for an afternoon pick-me-up, or you’re hoping for a dessert for book club, cookies are the perfect fit. While a chewy chocolate chip cookie or a snickerdoodle are both classics, there’s a trending cookie recipe taking the world by storm right now: blueberry cookies.

TikTok user @justine_snacks posted these bold blueberry treats, and her post has received about a million views so far. With good reason! It’s hard not to be curious when you see a vibrant purple cookie, so we put this recipe to the test.

How to Make Blueberry Cookies

To make these viral blueberry cookies, I started with a recipe from Justine Snacks. This cookie recipe uses blueberries as the star, replacing the egg. They’re fluffy with the slightest crunch and great flavor—and you’d never know they’re vegan. Just be sure to use vegan butter, sugar and white chocolate morsels!

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  • 1 cup all-purpose flour, lightly packed (135 grams)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup vegan butter, softened (76 grams)
  • 1/3 cup plus 1 tablespoon granulated sugar (90 grams)
  • 1/3 cup frozen blueberries (80 grams)
  • 1/2 cup white chocolate morsels (70 grams)

Editor’s Tip: I like to weigh my ingredients when baking, for consistent results.


Step 1: Prep the dry ingredients and blueberries

Start by preheating your oven to 400°F. In a small bowl, mix together the flour, baking powder and salt.

Defrost the blueberries by microwaving them for 30 to 45 seconds. Mash with a fork, and allow them to cool.

Step 2: Cream the butter and sugar

In the bowl of a stand mixer with the paddle attachment, cream the softened vegan butter and sugar. Cream until fluffy, and then add in the blueberries. Turn the speed on your mixer up to high, and mix the butter and sugar with the blueberries until fully incorporated, about five minutes. Scrape down the sides of the bowl as you go.

Step 3: Make the dough

Gradually add in the flour mixture, and mix until a soft dough forms. Mix in the white chocolate chips.

Step 4: Chill the dough, then bake the cookies

Transfer the dough to the freezer to cool for 30 minutes. Once the dough is chilled, prepare a baking sheet with parchment paper. Shape the dough into 12 balls and bake the cookies for 10 minutes until the edges are lightly brown. Set aside to cool before serving.

Here’s What I Thought

I’m not a stranger to baking cookies, but I don’t have a lot of vegan baking experience. Because of that, I was skeptical about whipping up a cookie recipe without egg and only relying on blueberries. But this recipe certainly lived up to the hype!

Blueberry Cookies FinishedMolly Allen for Taste of Home

However, it did take me two tries to achieve a cookie that didn’t fall flat.

To thaw the frozen blueberries, I popped them in the microwave and used a large fork to mash the fruit up before adding them to the mixture.

It definitely takes a bit of patience while creaming the vegan butter and sugar, and then adding in the blueberries. On my first attempt, I didn’t beat the mixture long enough. You’ll want to cream the butter and sugar until very fluffy, and then turn your mixer on high as you incorporate the blueberries, about five minutes.

Not allowing enough time to pulse the blueberries and for them to be fully incorporated won’t result in that beautiful purple hue and fluffy texture. It’s all in the blueberry juice for this recipe! Once the dough comes together, don’t skip the chilling step before baking. This will ensure the cookies keep their shape.

Once baked, these blueberry cookies smell absolutely divine. Taking a bite, you get the slightest crunch on the exterior, with a light, fluffy inside. They’re not too sweet, and they’re jam-packed with blueberry flavor—the perfect cookie for blueberry season and beyond!

More Delicious Blueberry Desserts

Molly Allen
Molly Allen is a previous bakery owner and former event planner. Now, a freelance writer and editor focused on food and beverage, lifestyle, travel and parties, she brings her years of experience and industry knowledge to readers across a variety of platforms.