Fresh blueberries and gooey chocolate all in one cookie? Yes please! These Gluten Free Blueberry Chocolate Chip Cookies are basically delicious classic chocolate chip cookies with blueberries added and they are completely gluten free, dairy free, and refined sugar free.
These cookies were a happy accident. I was craving chocolate chip cookies, but wanted to make them more seasonal. These Gluten Free Blueberry Chocolate Chip Cookies have crisp edges, chewy middles, juicy bursts of blueberry, and pools of gooey chocolate. I love how versatile chocolate chip cookies are and that changing the chocolate or adding some extra add-ins can make them perfect for any time of year. Summer cookies have officially entered the chat.
Want more fun gluten free chocolate chip cookie varieties?
Try my Gluten Free Thick & Chewy Chocolate Chip Cookies or my Cranberry Chocolate Chip Cookies in the winter.
My Gluten Free Raspberry Chocolate Chip Cookies are another great summer cookie or Valentine's Day treat.
Need a fall cookie? my Gluten Free Pumpkin Chocolate Chip Cookies are perfect!
Why You'll Love These Blueberry Chocolate Chip Cookies
- They're allergy friendly: besides the chocolate, this cookie recipe is gluten free, dairy free, nut free, and can be made fully refined sugar free. Theoretically the chocolate could even be left out to just make homemade blueberry cookies.
- They're seasonal: these are the perfect easy summer cookie. We take a basic chocolate chip cookie and just throw in some blueberries! Now a traditional Christmas cookie will become your new warm weather favorite.
- Sneaky health benefits: blueberries are loaded with antioxidants and fiber, coconut sugar is lower glycemic than white sugar, and these cookies skip the refined sugar and dairy entirely. They're still cookies, but they're the kind you can actually feel good about.
Gluten Free Blueberry Chocolate Chip Cookie Ingredients
- Gluten free flour: be sure to use a 1:1 gluten-free all purpose flour blend for best results.
- Tigernut flour: this is a nut-free almond flour alternative. I love using this in combination with gluten free flour in gluten free baking to achieve the best texture. If you can eat almonds, feel free to use almond flour instead!
- Tapioca flour: adding a little bit of starch to gluten free cookies helps the texture so we can get chewy yet soft cookies that aren't too dense.
- Coconut oil: coconut oil is rich in medium chain triglycerides, which is great for health! Plus, it's a fully dairy free fat option that works perfectly in these gluten and dairy free chocolate chip cookies. Stick to refined coconut oil for a milder flavor. I've tested this recipe with both softened and melted coconut oil, and either works!
- Coconut sugar: an unrefined, lower glycemic sugar option that helps us achieve a thick, chewy cookie texture. Coconut sugar is similar to brown sugar, giving us a richer flavor and limited spread.
- Eggs: you'll need 1 whole egg and 1 yolk. The extra egg yolk helps with the chew texture.
- Baking soda, baking powder, sea salt, vanilla extract: we use more baking powder than soda to achieve height on these cookies with less spread.
- Chocolate chips: be sure to use chocolate chips without refined sugar to keep these cookies completely refined sugar free. I love the HU chocolate gems which give you the best chocolate chunks! Enjoy Life also makes great dairy-free chocolate chips (they just aren't refined sugar free). My personal preference is to use dark chocolate, but milk or semi-sweet also works.
- Blueberries: fresh or frozen blueberries will work in this recipe.
How to Make Chocolate Chip Blueberry Cookies
- Line a cookie sheet with parchment paper and set aside.
- Whisk together all of the dry ingredients in medium bowl.
- Beat together the coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
- Add the eggs and vanilla and beat until smooth.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
- Fold in the chocolate chips and blueberries until just combined.
- Use a medium cookie scoop to scoop the dough onto the prepared baking sheet and place it in the fridge for at least 30 minutes.
- Preheat the oven to 350F. You will need several prepared baking sheets when ready to bake so the cookies have room. You want the balls of dough to be 2 inches apart. Keep any remaining cookie dough balls in the fridge.
- Bake cookies for 10-12 minutes, until golden brown, but the centers seem not quite done.
- Sprinkle with flakey sea salt if desired as soon as they come out of the oven and shape them if needed.
- Let cool for at least 5 minutes before transferring the baked cookies to a wire rack to finish cooling.
- Repeat with remaining dough.
Substitutions and Variations
- Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
- Fat: I've tested this recipe with both coconut oil and vegan butter and I think these blueberry chocolate cookies work best with coconut oil. I find the butter leaves them a little dry. You can certainly try it for yourself though!
- Sugar: I have not tested any other sweeteners like maple syrup or dark brown sugar. If you don't have coconut sugar, I suggest using ½ cup brown sugar and ¼ cup white sugar.
- Eggs: I have not tested a vegan version of this recipe.
- Chocolate chips: I opt for dark chocolate, but any chocolate will do. You can even use white chocolate to make delicious blueberry white chocolate chip cookies which are a bit lighter and sweeter tasting.
- Blueberries: you can use other berries too like raspberries, blackberries, or strawberries. I've made this cookies using frozen mixed berries (just make sure any big clumps or large berries like strawberries are chopped up).
Storage
If your cookies even last the hour, keep leftovers stored in an airtight container at room temperature for up to 5 days. These gluten-free cookies also freeze well.
Alternatively, freeze the cookie dough for up to 3 months. Scoop cookie dough on a baking sheet and pop in the freezer. When fully frozen, store cookie dough balls in an airtight container in the freezer. Thaw in the fridge overnight before baking.
Tips and Tricks for The Best Chocolate Chip Cookies
- Measure flour properly! Scoop the flour into the measuring cup and level it off. If you use the measuring cup to scoop, you end up with packed flour and too much flour which result in dry cookies.
- Don't over-mix! When adding the dry ingredients, use a spatula to fold them in until you have some flour streaks left. Then add your chocolate chips and fold in until just mixed. Over-mixing will throw off the texture of the cookies.
- Refrigerate the dough: the process of refrigerating the cookie dough helps the cookies hold their shape so they don't spread too thin.
- Make them look good: the trick to gorgeous chocolate chip cookies is adding extra of your toppings on top of each cookie dough ball. Once you've scooped your cookie dough, add some extra chocolate chips and a blueberry or two on top. If you want those pools of chocolate, use chopped bar chocolate or something like HU chocolate gems
- Don't over bake them: it can be tempting to bake cookies until they are firm, but they will keep cooking even when taken out of the oven as they cool. So for chewy cookies, make sure to take the cookies out before they seem done. The edges should be set, but the centers should seem underdone.
- Shape them: for the perfect cookie, use a round cookie cutter or glass to shape them as soon as they come out of the oven. When the cookies are hot, they are malleable and you can use a circular shape to fix imperfections.
FAQ
Yes! Every ingredient in this recipe is naturally gluten free. As always double check your labels on your baking powder and flour blend to make sure there are no hidden gluten containing additives.
These cookies are already dairy free as written. Just stick to using coconut oil or dairy free butter!
Yes, you can! Fresh berries or frozen will work in this recipe. No need to thaw the frozen berries if using.
It's best practice to so that the cookies stay chewy and don't spread too much and become thin and crunchy. If you're short on time and the dough is holding its shape when scooped, you can bake them, but if the dough is even slightly warm and spreading, you'll need to pop it in the fridge for a little bit.
Yes, you can! They work the same in baking and can be substituted 1:1.
I have not tested a vegan version of these cookies, the egg is an important part.
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More Gluten Free Blueberry Recipes
Gluten Free Blueberry Chocolate Chip Cookies
Equipment
- Parchment paper
Ingredients
- ¾ cup + 2 Tbsp 1:1 Gluten free flour
- ½ cup Tigernut flour or almond flour
- 2 tablespoon Tapioca starch
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon Sea salt
- ½ cup Coconut oil
- ¾ cup Coconut sugar
- 1 Egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- ½ cup Chocolate chips
- ½ cup blueberries fresh or frozen
- Flaky sea salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
- Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
- Add the eggs and vanilla and beat until smooth.
- Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
- Fold in the chocolate chips and blueberries until just combined.
- Use a large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
- Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done.
- Sprinkle with flakey salt if desired as soon as they come out of the oven.
- Let cool for a couple minutes before transferring to a wire rack to finish cooling.
- Bake in batches as needed.
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