Jessie, these look great but I do have a few questions. I have a friend who needs to be gluten & dairy free & her favorite fruit is blueberry. I could use regular white chips, as she’s not vegan. 1) can I sub an all purpose gluten free flour for regular? Any suggestions on which one? 2) what dairy free butter did you use? I sure would like to make these for her. Any help would be appreciated. Thanks.
yes you can sub gluten-free flour. i like cup for cup or bob’s red mill or king arthur baking co. i used earth balance.
Thanks Jessie. I will give it a try & let you know.
Friend is not big on chocolate chips so I am thinking of putting some nuts in instead. Any recommendations which ones? Toasted 1st? Thanks.
how about pistachios? or walnuts? i always toast my nuts. hope this helps.
All your replies ALWAYS help. Me. Maybe no nuts at all? Do white chocolate chips taste the same as regular chocolate chips? I think they aren’t real chocolate. Are they less sweet? Sorry for more questions.
the cookies might need the add-in to give them structure. i’m not sure. white chocolate chips are very sweet and don’t taste like chocolate
Thanks again!
Of course!
I finally made them last week for my friend. Used Bob’s Red Mill all purpose flour (no Xanthun gum in it so add 1/2 tsp to the 1 cup of flour.) I chose toasted pecans, instead of the chips. They were quite soft, after for baking for 9 minutes & left on pan to set up. She loved them, as they were soft & chewy, just the way she likes them. Thanks for your help, AGAIN.
Great! Happy to hear.
Hi. Any suggestions to possibly add oats? I really want a blueberry oatmeal cookie like this or using freeze dried blueberries as a powder. I just have concerns of them being dry pucks.
hello! i am not sure about adding oats – the texture is so grand as it is, and i worry that – as you said – they would get dry . . . i am also not familiar with using blueberry powder in this cookies, as i have not done it, but they really need the mashed up berries to give them the correct flavor . . . and texture
Thank you. I think I’ve moved on from my idea of a blueberry oatmeal cookie, at least as I first imagined one.
gotcha.
How can I make ke them lemon blueberry cookies?
If you scroll to the bottom of the recipe over on the Spruce Eats website, you will see a section called “recipe variations.” The last variation is for a lemon version.
17 replies on “Blueberry Cookies”
Jessie, these look great but I do have a few questions. I have a friend who needs to be gluten & dairy free & her favorite fruit is blueberry. I could use regular white chips, as she’s not vegan.
1) can I sub an all purpose gluten free flour for regular? Any suggestions on which one?
2) what dairy free butter did you use?
I sure would like to make these for her. Any help would be appreciated. Thanks.
yes you can sub gluten-free flour. i like cup for cup or bob’s red mill or king arthur baking co. i used earth balance.
Thanks Jessie. I will give it a try & let you know.
Friend is not big on chocolate chips so I am thinking of putting some nuts in instead. Any recommendations which ones? Toasted 1st? Thanks.
how about pistachios? or walnuts? i always toast my nuts. hope this helps.
All your replies ALWAYS help. Me. Maybe no nuts at all? Do white chocolate chips taste the same as regular chocolate chips? I think they aren’t real chocolate. Are they less sweet? Sorry for more questions.
the cookies might need the add-in to give them structure. i’m not sure. white chocolate chips are very sweet and don’t taste like chocolate
Thanks again!
Of course!
I finally made them last week for my friend. Used Bob’s Red Mill all purpose flour (no Xanthun gum in it so add 1/2 tsp to the 1 cup of flour.) I chose toasted pecans, instead of the chips. They were quite soft, after for baking for 9 minutes & left on pan to set up. She loved them, as they were soft & chewy, just the way she likes them. Thanks for your help, AGAIN.
Great! Happy to hear.
Hi.
Any suggestions to possibly add oats?
I really want a blueberry oatmeal cookie like this or using freeze dried blueberries as a powder. I just have concerns of them being dry pucks.
hello! i am not sure about adding oats – the texture is so grand as it is, and i worry that – as you said – they would get dry . . . i am also not familiar with using blueberry powder in this cookies, as i have not done it, but they really need the mashed up berries to give them the correct flavor . . . and texture
Thank you. I think I’ve moved on from my idea of a blueberry oatmeal cookie, at least as I first imagined one.
gotcha.
How can I make ke them lemon blueberry cookies?
If you scroll to the bottom of the recipe over on the Spruce Eats website, you will see a section called “recipe variations.” The last variation is for a lemon version.