These Beautiful Vegan Blueberry Cookies Are Going Viral on TikTok—Here's How to Bake Them

I like this cookie. But a few things, my cookie was never this color. I think someone said food coloring was added. I don't have an issue with that but when the recipe says mix until dark purple, thats frustrating because it will be lavender at best. Blueberry skins are there but in the pic it doesn't show up. As someone who is fairly new to baking cookies, truthful recipes help, so I know I'm not doing anything wrong.

As a chef and recipe developer it is my pet peeve when people make changes to the recipe for the photo, but don't own up to it. Your cookies will never be this color unless you add food coloring or ube powder. This rich purple color is not naturally occurring in a blueberry. You may get a lavender or blue/gray hued product, but this is a lie. Don't fall for it. Taste isn't bad though, buy some food coloring and throw it in if you are looking for this color

Love the Recipe but after I made them and they set for a little while they were hard. Right out of the oven slightly cooled they were great still had a good taste but they were so hard you couldn't bite. What went wrong

3 stars as written, 4 stars with changes. Like another reviewer, my dough was not slack but the opposite; I followed the suggestion of adding another 1/3 cup blueberries and it worked great, no firming needed. The blueberry skins did not incorporate but it didn’t affect taste/texture and I still got a deep purple color. Flavor was good but I agree dominated by white chocolate, so I will decrease chips to maybe 1/3 cup or less next time. I like the idea so it’s worth a second try; raspberry/dark chocolate also sounds like a great combo.

I used raspberries and blueberries (2/3 to 1/3 respectively of the total amount of fruit) and they are a beautiful grape color. I used my ninja food processor with the single size smoothie attachment and the blueberry skins became just dots. I didn’t have white chocolate so used semisweet. I added a touch of vanilla and ginger. Tastes great! If you live in Washington state, Idaho or Montana, use huckleberries. You’ll get purple and the taste is way better than regular blueberries. I think cooking is an experiment, so why not play with the recipe until you get it the way YOU like it?

Definitely will not be making them again. The cookies turned out very puffy even though I made an attempt to do a pan smack. Taste was also no bueno. Recipe doesnt call for vanilla extract which yield a very bland and paper tasting dough. Blueberry flavour barely came through and the white chocolate just took the spotlight.

The color after baking them were not even close to the one shown in the picture which makes me wonder if the images are edited.

The cookies were fantastic! I used frozen wild blueberries which are smaller. I put them in the microwave for 30 seconds and then used a pastry blender to mash/cut the blueberries before adding to the butter/sugar mix. I did place the batter in the freezer for 30 minutes before baking. I lined the cookie sheet with parchment paper. The results were like a macroon, crisp on the outside and soft on the inside, flavor amazing!

I made these tonight, using wild Maine blueberries and they were delicious!!! Wondering if they would freeze well???

Blueberries didn't puree, color was lavender at best, tasted good though

We almost didn’t try these based on the reviews. So glad we pushed on as they are AMAZING. Taking a batch down to my vegan daughter tonight. This is a recipe worth keeping.

I followed the recipe but my dough wasn't slack. In fact, it was really dry. I added another 1/3 cup of blueberries and that seemed to do the trick. I didn't freeze the dough because mine was quite firm. Like another reviewer, the blueberry skins didn't purée. I ended up with a deep purple cookie with tiny bits of blueberry skins. However, the cookie tasted great! I'm planning to try this recipe with raspberries and dark chocolate.

Amazing!!!