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    Home » Recipes » Cookies

    Blackberry Cookies (Naturally blue!)

    Published: Jun 9, 2021 · Modified: Aug 31, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Collage of cookie pictures with text: Naturally bright blue Blackberry Cookies.
    Stack of cookies with text: Blackberry Chocolate Cookies.
    Table scattered with cookies, with text: How to make chocolate chip blackberry cookies.

    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.

    If you've been picking blackberries, then be sure to try these other recipes to use them up! You'll love these Blackberry Muffins, Blackberry Compote, Blackberry Pancakes and Blackberry Popsicles.

    Stack of cookies on a board.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients 
    • Step By Step Tutorial
    • Tips
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs
    • Blackberry Recipes 
    • More Cookie Recipes
    • 📖 Recipe
    • 💬 Comments
    Cookies scattered on a table.

    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.

    Ingredients 

    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.

    Collage: heating blackberries, pureeing them, adding to creamed butter and sugar, mixed.

    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.

    Collage: dry ingredients added, chocolate chips added, balls on baking sheet, cooked.

    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.

    Tips

    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.

    Cookie with a bite taken out, with cookies in the background.

    Serving Suggestions

    Serve with a glass of Almond Milk Egg Nog.

    Spread the tops with Coconut Whipped Frosting.  

    Crumble into your favorite Yogurt Parfait for layering. Try layering with plain yogurt and Strawberry Compote to make it a Red White and Blue parfait, perfect for the 4th of July!

    Dunk them into a hot cup of Sweet Potato Latte. 

    Make these blackberry cookies for a cookie exchange.

    Variations

    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.

    Special diets

    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.

    Close up of stack of cookies.

    Storage 

    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. 

    FAQs

    Can I make this recipe with fresh blackberries?

    You can! You’ll just have to make sure they are mashed and broken down really well. 

    Are these photos edited to be bluer?

    Not at all! Believe me, I am surprised at how naturally beautiful they are too! 

    Do I need to strain the blackberries before using them?

    This is a personal preference. The seeds are not overpowering in the cookies, but you can strain them out if you prefer.

    Blackberry Recipes 

    Still have more blackberries to use up? Try these recipes!

    Blackberry Compote
    Blackberry Pancakes
    Breakfast Popsicles with blackberries, banana and oats
    Blackberry Upside Down Cake
    Still have some left? Check out: How to freeze blackberries.

    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.

    Icelandic Pepper Cookies
    Italian Pine Nut Cookies
    Jammy Dodgers
    Bethmannchen (German Marzipan Cookies)
    Chocolate Peppermint Cookies
    Iced Pumpkin Cookies
    Sweet Potato Cookies with ginger and chocolate chips

    Stack of cookies on a table.
    Collage of quick vegan dinner recipes.

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    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    📖 Recipe

    Stack of cookies on a wooden board.

    Blackberry Cookies

    Kate Hackworthy | Veggie Desserts
    These easy Blackberry Cookies are naturally blue from puréed blackberries! They have a sweet tangy flavor. No artificial coloring or flavor.
    4.83 from 28 votes
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    Prep Time 10 mins
    Cook Time 10 mins
    Chilling time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American, Western
    Servings 12
    Calories 191 kcal

    Equipment

    • immersion blender (or liquidizer)
    • mixing bowl
    • Whisk
    • Fridge
    • Oven
    • Cookie sheet

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    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. 
    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.

    Nutrition

    Calories: 191kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 14mgSodium: 116mgPotassium: 88mgFiber: 2gSugar: 13gVitamin A: 182IUVitamin C: 2mgCalcium: 12mgIron: 1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Cookies Recipes

    • White Chocolate Chip Cookies
    • Chocolate Chip Walnut Cookies
    • Marshmallow Chocolate Chip Cookies
    • Pumpkin Snickerdoodles
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    Reader Interactions

    Comments

    1. lizajane

      November 12, 2022 at 6:21 pm

      Mine came out a deep purple/black, not at all a pretty blue like in this picture. I didn't have chocolate chips but I used chopped walnuts. I didn't flatten them any, so I ended up with very puffy soft cookies. Yum!

      Reply
    2. Krista

      September 02, 2022 at 9:23 pm

      Can you substitute for blueberries? Our daughter absolutely loves them and then I wouldn't have to deal with seeds. thoughts?

      Reply
      • Kate Hackworthy

        September 05, 2022 at 8:24 am

        Hi, blueberries will work too!

        Reply
    3. Laura Jimenez

      December 30, 2021 at 3:39 am

      4 stars
      Recipe is good, but I tried twice tonight. Chilling did not change the deep purple color and I didn't double the batch ths time around, nor use a mixer. Not sure where I'm going wrong here. Help!

      Reply
    4. Michelle Mears

      August 10, 2021 at 7:21 am

      5 stars
      Thank you for sharing. Super soft cookies.
      I put sweeten coconut flakes in as well.
      Rolled them into little balls then thumb printed them in the middle. After the cooled I Then added blackberry jam.

      Reply
    5. Ariane

      July 23, 2021 at 6:38 pm

      4 stars
      They taste very good, but for some reason they where way darker than in your picture and not very blue, more blackish purpleish indigo, its a wierd color.

      Reply
    6. maria

      July 14, 2021 at 1:41 pm

      5 stars
      Hello Kate, thank you for this delicious and colorful recipe. I did not have baking soda, so I used baking powder and this made the cookie purple. Next time, I will definitely use baking soda. thanks again

      Reply
    7. Heidy Linn

      June 30, 2021 at 1:19 pm

      5 stars
      These Blackberry Cookies were amazing and I loved that you didn't use food coloring in them!! I wish I could rate them a 10---the kids loved them and I will be making these again for the 4th of July!

      Reply
    8. Amanda Dixon

      June 09, 2021 at 2:25 pm

      5 stars
      These are the cutest cookies for summer! I adore blackberries and had no idea they would naturally tint cookies. So perfect with the 4th of July coming up!

      Reply
    9. Traci

      June 09, 2021 at 1:54 pm

      5 stars
      So fun and so easy! I'm loving the blue food trend, esp since it's natural food coloring. Thanks for sharing!

      Reply
    10. Beth Sachs

      June 09, 2021 at 1:30 pm

      5 stars
      Wow what an amazing colour these blackberry cookies are. My kids are going to love them!

      Reply
      • Denise

        July 09, 2021 at 3:00 pm

        5 stars
        I made and share with a friend who is baby sitting her grandkids for a week! So easy and so blue!

        Reply
    11. Natalie

      June 09, 2021 at 1:26 pm

      5 stars
      Wow, I love the color!!!! This is a great idea. I don't like food colorings to be honest. But I wish sometimes to make some fun desserts for my kids. I will definitely make this. Thanks!

      Reply
      • Valorie Bearden

        July 06, 2021 at 5:58 pm

        5 stars
        Very good

        Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

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    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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