This recipe for Eggless Blueberry Chocolate Chip Cookies are incredibly soft and chewy. You can bake amazing cookies without eggs, that are actually chewier than ones with eggs!
If you love eggless cookies as much as I do, make sure to check out my Eggless Chocolate Chip Cookies, Coffee Creamer Cookies, or my Eggless Chocolate Chocolate Chip Cookies.
I was just in Wisconsin visiting Organic Valley last week. And believe it or not I didn’t bring any cookies with me! I had no butter at my house before leaving, so I just didn’t have time to bake cookies. Plus it was a short trip and I didn’t want to check bags so I really couldn’t bring that much stuff.
So when I got home, all I was craving was cookies! And my Eggless Chocolate Chip Cookies are one of my all time favorites. But I decided to make them a little differently last week and I used mini chocolate chips and dried blueberries.
Why You'll Love This Recipe
These Eggless Blueberry Chocolate Chip Cookies are so good! They were just what I was craving after a week of no desserts. I love baking eggless cookies because they can actually be softer and more chewy than eggless cookies. How is that possible?
Eggs are made up of mostly egg whites, which is mostly water. So when you add the whole egg to your baked goods, they can actually dry out baked goods. So, cookies with eggs can actually dry out quicker than cookies without eggs! If you're interested in learning more about eggless baking, check out my book Effortless Eggless Baking!
I used my favorite milk, Organic Valley Grassmilk, in these cookies and it’s even better as I have that for dunking them in too! I also linked my favorite organic mini chocolate chips and dried blueberries below for you so you can make the best Eggless Blueberry Chocolate Chip Cookies!
Ingredients for Eggless Blueberry Chocolate Chip Cookies
Homemade Organic Dark Brown Sugar
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Nuts.com Organic Mini Chocolate Chips
Food to Live Organic Dried Blueberries
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
If you like my Eggless Chocolate Chip Cookies, then you'll love this similar cookie but with the addition of dried blueberries!
Ingredients
3/4 cup (170 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
1 teaspoon organic vanilla extract
1/4 cup Organic Valley Grassmilk
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic mini semi sweet chocolate chips
127 grams (3/4 cup) organic dried blueberries
Directions
- Line 1 cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy.
- Add the milk, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and blueberries and mix on low until combined.
- Using your hands roll the cookie dough into 24 balls and place on the prepared cookie sheet. Refrigerate the cookie sheet for at least 1 hour, or overnight.
- Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.
- Bake for 10 to 12 minutes or until lightly browned on the bottom.
- Store in an airtight container for up to 7 days.
Notes
- Gluten Free – Replace the organic all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake at 375°F for 8 to 10 minutes or lightly browned on the bottom.
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Make sure to check out my Coffee Creamer Cookies recipe (which is also eggless!), which I'm sure you'll love too! And, share it with someone who you think will like it too!
