These Blackberry Cookies are naturally blue from puréed blackberries! They have a sweet tangy flavor and are super easy to make. No artificial coloring or flavor.
When I made these cookies, I was NOT expecting these Blackberry Cookies to turn out such a gorgeous blue color!
The naturally blue cookies are perfect for a theme party, boys birthday, 4th of July, Smurf recipe, gender reveal party or just to use up a big stash of blackberries!
I started experimenting with pureeing the fruit in these cookies because my kids hate chunks of berries in cookies, cakes and muffins. They can be picky sometimes! Pureeing had the extra benefit of this incredible colour.
When blended blackberries are mixed into cookie dough, they turn purple, then blue-grey after chilling, and then into a bright blue as they react with the baking soda and cook.
The result is a naturally blue cookie that has no artificial colouring or ingredients!
Why You'll Love This Recipe
It’s a tasty way to enjoy blackberries. Especially when they're in season and grow wild everywhere!
Use fresh or frozen blackberries.
The blackberries are pureed, giving the cookies an even blue colour and no chunks of fruit.
Kids love the blue colored cookies and keep coming back for more.
No artificial dyes or colors are used in these cookies. There were no edits in these photos, it’s the real deal!
They are great for a summertime snack or to eat year-round.
They use simple pantry staples that you may already have on hand.
Stash some of the blue cookie dough in the freezer to bake up a few fresh when you want them!
An eggless cookie recipe, that's easily vegan.
Blackberries - You can use fresh or frozen to give these cookies their beautiful blue colour.
Butter - Adds a rich buttery flavour and texture to the cookies. Or use vegan butter.
Granulated Sugar - Adds sweetness to the cookie dough base.
Vanilla Extract - Infuses a light vanilla flavour throughout.
All-Purpose Flour (plain flour) - Makes up the dry ingredient base of the cookie.
Baking Soda - Helps the cookies rise and reacts to create the blue colour.
Salt - Helps balance all the flavours.
Chocolate Chips - Adds sweet pops of chocolate flavour throughout the blackberry cookies.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Thaw the frozen blackberries (or use fresh), either in a pan on the stove or in the microwave, then puree with a handheld immersion blender. Set aside to cool. You should have ½ cup of blackberry puree.
In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the blackberry puree and vanilla and beat well.
In a small bowl, whisk together the flour, baking soda, and salt, then add to the blackberry mixture and stir by hand to combine. Fold in the chocolate chips and chill the dough in the fridge for at least 30 minutes.
Roll tablespoonfuls of the dough into balls, place them onto lined cookie sheets, and press down slightly. Bake the cookies at 350F/180C for 8-10 minutes or until the edges are set.
Although the batter is purple, it turns blue-grey when it’s chilling in the fridge. When the blackberries react with the baking soda they turn blue naturally. The color is consistent inside and out and darkens slightly the next day.
If the cookies are overcooked, the edges might lose a little of the blue color.
Make sure you chill the dough for at least 30 minutes before baking. This will help keep them from spreading and helps the blue color to intensify.
Reserve ¼ of the chocolate chips to place on top for baking for a beautiful blue cookie that’s perfectly studded with chocolate chips.
Don’t overwork the cookie dough or it may change the texture to be a bit tough and chewy.
Serve with a glass of Almond Milk Egg Nog.
Spread the tops with Coconut Whipped Frosting.
Dunk them into a hot cup of Sweet Potato Latte.
Make these blackberry cookies for a cookie exchange.
Don’t like blackberries? Try using this recipe with strawberries or blueberries. They just won't be such blue-colored cookies!
Instead of chocolate chips, try adding your favorite chopped nuts or dried fruit.
Swap chocolate chips for white chocolate chips for a lighter chocolate flavor.
Add a touch of cinnamon to the cookie dough to warm up the flavor.
To Make Gluten Free: To make this recipe gluten free, use a gluten free flour blend that contains xanthan gum.
To Make It Vegan: For a vegan blackberry cookie, make sure you use vegan butter and check your chocolate chips for dairy-containing ingredients.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Cooked and cooled cookies can be stored in an airtight container outside of the fridge for up to 5 days.
Freezing: You can freeze unbaked blackberry cookie dough by shaping the dough into a log, then wrapping tightly with plastic wrap. Freeze for up to 4 months before thawing and baking.
You can! You’ll just have to make sure they are mashed and broken down really well.
Not at all! Believe me, I am surprised at how naturally beautiful they are too!
This is a personal preference. The seeds are not overpowering in the cookies, but you can strain them out if you prefer.
Still have more blackberries to use up? Try these recipes!
More Cookie Recipes
I hope that you love these bright blue Blackberry Cookies as much as we do! Be sure to check out these other cookie recipes too.
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- ¾ cup 100g frozen or fresh blackberries
- ⅓ cup 75g butter, softened
- ½ cup 100g granulated sugar
- 2 teaspoons vanilla extract
- 1 ⅓ cups 185g all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup 70g chocolate chips
- Preheat the oven to 350°F/180°C. Line a cookie sheet with baking paper or a silpat.
- Thaw the frozen blackberries, either in a pan on the stove or in the microwave, then puree with a hand held immersion blender. Set aside to cool. You should have ½ cup of blackberry puree.
- In a medium bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the cooled blackberry puree and vanilla and beat well.
- In a small bowl, whisk together the flour, baking soda, and salt, then add to the blackberry mixture and stir by hand to combine. Fold in the chocolate chips (reserving ¼ of them to add to the cookies after baking.
- The dough will be very soft, so cover the dough and chill in the fridge for at least 30 minutes.
- Roll tablespoonfuls of the dough into balls, place them onto the cookie sheet and press down slightly.
- Bake the cookies for 8-10 minutes or until the edges are set. Cool on the tray for a few minutes, then press the remaining chocolate chips onto the cookies. Transfer to a cooling rack to cool completely.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.