These gluten-free and Eggless blueberry cookies are everything a healthy lover wants in a cookie. They’re moist, chewy, delicious, “mix and bake”, not overly sweet, and tender cookies with crispy edges and soft, cakey interiors full of berry flavor. They are the perfect cookie for any occasion! Not to mention beautiful, their pretty natural periwinkle beautiful color! they’re gluten-free, nut-free, and easily vegan!
The Ingredients are quite easy, prepared with blueberries, all-purpose flour, powdered sugar, and butter. These are egg-free hence great for people who are allergic to eggs or vegetarian. They came out so, so beautiful and delicious with a tender bite that they were flying off the plate into my family’s mouth!
What is the substitution of egg for these “eggless” cookies?
You know, cookies, muffins, or cake almost need eggs as their main ingredients? meanwhile, this recipe calls for eggless blueberry cookies. So how it can be? What is the substitution? In this eggless blueberry cookie recipe, eggs are typically a key ingredient for binding and texture.
Instead of eggs, a heaping tablespoon of cornstarch is combined with water. This mixture acts as an additional binding and thickening agent, contributing to the soft and chewy texture of the cookies. The heaping tablespoon of cornstarch, when combined with water, serves as a replacement for eggs, helping bind all the ingredients together.
The reason why you love these healthy cookies!
Firstly, Allergy Friendly- These cookies are gluten-free, nut-free, egg-free, and can easily be dairy-free (vegan) you can swap the milk with oat milk! Use gluten-free flour to keep them gluten-free.
Secondly, Soft and chewy- These cookies are the most perfect texture. Not to mention jam-packed with blueberries, soft on the inside but crispy on the edges, melt-in-your-mouth!
Third, it’s a healthy breakfast, Because I’m making these cookies for breakfast, I packed them with plenty of nourishing ingredients that will keep you full and satisfied.
Lastly, quick. The best part about these cookies is how quickly they come together. You only need a few pantry staples, plus some frozen blueberries and that’s it! You’ll be 20 minutes away from cookie heaven. The fun color makes this recipe a total winner for kids, the color just can’t resist because too beautiful.
Now, let’s see the ingredients so you can make these eggless blueberry cookies quickly!
Ingredients of Gluten-Free and Eggless Blueberry Cookies
- Frozen Blueberries: The reason why I use frozen in this recipe (as opposed to fresh) is that when you thaw frozen blueberries, they become soft, jammy, and sweet, and are the perfect addition to the wet ingredients. Adds a burst of sweet and tart flavor to the cookies, as well as moisture and a fruity element. Plus when they are frozen they are just like nature’s tiny popsicles! This will not work with fresh berries.
- Gluten-Free Flour: It provides structure and texture to the cookies.Replaces traditional wheat flour to make the cookies gluten-free. You can use all-purpose flour too.
- Cornstarch: Contributes to the tenderness and softness of the cookies. It also helps in binding the ingredients together and can be used as a thickening agent. cornstarch mixed into the flour prevents the cookies from spreading
- Baking Powder; helping the cookies rise and become light and fluffy.
- Salt: Enhances the overall flavor of the cookies by balancing the sweetness. I use sea salt here
- Unsalted Butter: Adds richness and flavor to the cookies. The butter also helps provide a tender texture, you can also use plant-based butter to make this recipe completely vegan!
- Granulated Sugar: Sweetens the cookies and contributes to their texture. It also aids in browning during baking.
- Milk: Adds moisture to the cookie dough, making it easier to mix and contributing to the overall tenderness of the cookies. If there are no dairy allergies or if you’re not vegan, you can use regular whole milk.
- A heaping tablespoon of Cornstarch: Acts as an additional binding and thickening agent. It contributes to the soft and chewy texture of the cookies. This substitution of the egg, so use a heaper of cornstarch with water.
- Water: used in combination with cornstarch to create a cornstarch slurry.
How to Make Gluten-Free and Eggless Blueberry Cookies
Prepare the Blueberry Jam: First, in a saucepan, heat the frozen blueberries over medium-high heat until they become soft and jammy. Once done, set aside.
Next, in a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Ensure the dry ingredients are well combined; then, set the bowl aside.
Create Cornstarch Slurry: Then, in a small bowl, stir the remaining cornstarch with water until well combined, creating a cornstarch slurry. Set this mixture aside for later use.
Cream Butter and Sugar: Next, in a mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer at high speed. Mix until the mixture becomes creamy, and almost all the sugar is dissolved, typically taking about 3 minutes. Don’t forget to scrape the sides of the bowl.
Incorporate Wet and Dry Ingredients: After that, add the cornstarch mixture, milk, and the cooled blueberry jam to the creamed butter and sugar. Mix again over low speed. Gradually add the previously prepared flour mixture, ensuring just enough mixing to combine. The resulting cookie dough will be sticky, so remember to scrape the sides of the bowl with a spatula as needed.
Chill the Dough: Then, cover the cookie dough with plastic wrap and refrigerate it for 2½ hours before baking.
Preheat the Oven: Next, after the chilling period, preheat the oven to 350°F or 175°C.
Scoop and Roll Cookie Dough: Then, scoop the chilled cookie dough with a 2-tablespoon scoop; subsequently, roll the dough into balls. Place the cookie dough balls on a baking sheet lined with parchment paper, ensuring they are spaced 2 inches apart.
Bake the Cookies: Next, bake the cookies for 13 minutes. Meanwhile, as the first batch is baking, store the remaining cookie dough in the fridge.
Cool and Enjoy
Lastly, allow the baked cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Once cooled, enjoy your delicious gluten-free and eggless blueberry cookies!
How to Store Eggless Blueberry Cookies?
Store these eggless blueberry cookies in an airtight container at room temperature for up to 5 days.
You can freeze this cookie dough for when that cookie craving hits. I recommend scooping each cookie dough ball, freezing them on a tray, and then placing the dough into a large Ziploc freezer bag. Likewise, they can be frozen in an airtight container for up to 6 months.
And no need to thaw, simply preheat the oven, pop them in, and bake for approximately 1 minute longer than the time listed below on the recipe card.
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YOU MAY LIKE OTHER SIMPLE SNACK IDEAS :
Gluten Free and Eggless Blueberry Cookies
- 1 cup Frozen Blueberry
- 2 cup Gluten Free Flour spooned and leveled
- 1½ tbsp Cornstarch
- 1½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Unsalted Butter room temperature
- 1¼ cup Granulated Sugar
- 2 tbsp Milk
- 2 heaping tbsp Cornstarch
- 3 tbsp Water
In a sauce pan, heat frozen blueberry over medium high heat until soft and jammy. Set aside.
In a large bowl, whisk together gluten free flour, cornstarch, baking powder, and salt. Set aside.
In a small bowl, stir the rest of the cornstarch with water until well combined. Set aside.
In a mixing bowl, cream butter and sugar with electric mixer on high speed. Mix until creamy, and almost all the sugar dissolved about 3 minutes. Don’t forget to scrape the sides of the bowl.
Add cornstarch mixture, milk, and cooled blueberry jam and mix again over low speed. Add the flour mixture and mix until just combine. The cookie mixture will be sticky. Scrape the sides of the bowl with a spatula as necessary.
Cover the dough with plastic wrap and refrigerate for 2½ hours before baking.
After 2½ hours, preheat oven to 350°F or 175°C.
Scoop cookie dough with 2 tablespoon scoop then roll the dough into a balls and place it on a baking sheet lined with parchment paper. Place cookie dough 2 inch apart.
Bake for 13 minutes. While the cookies are baking, store the remaining cookie dough in a fridge.
Let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to let the cookies completely cool. Enjoy!