These Purple Cookies From TikTok Are As Delicious As They Are Gorgeous

There's a reason why baking blogger Justine Snacks calls her blueberry cookies the best cookies she has ever made. With just 6 ingredients, she has created the perfect hybrid of a fluffy blueberry muffin and a crisp white chocolate chip cookie — and it's totally vegan. These bite-sized beauties get their lovely indigo hue from the natural color of blueberries, and with no dairy or eggs involved, these high-fiber cookies can please a crowd without concern of dietary restrictions.

These blueberry cookies don't even call for fresh blueberries, so keep your freezer stocked with some convenient frozen blewbs to whip up this 20-minute recipe anytime. Just make sure to heat the frozen berries until they are soft and jammy, and use an electric mixer to completely break up and incorporate the fruit into the batter. A quick chill in the fridge will help the dough firm up before shaping and baking.

Vegan Blueberry Cookies

Recipe from justinesnacks.com

• 135 g (about 1 cup) all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 76 g (about 1/3 cup) unsalted vegan butter, softened
• 90 g (about 1/3 cup and 1 tbsp) granulated sugar
• 80 g (about 1/3 cup) frozen blueberries
• 70 g (about 1/2 cup) white chocolate chips, chopped

(If you opt for a non-vegan version of the recipe, simply use regular unsalted butter and regular white chocolate chips)

1. Preheat the oven to 400°F. In a small bowl, whisk together the flour, baking powder, and salt.
2. Either in the microwave or on the stovetop, thaw the frozen blueberries until soft and jammy. (Microwaved on high heat, this should take about 30 seconds, and on the stovetop on medium heat, it should take about 2-3 minutes.)
3. Let the blueberries cool for about 2-3 minutes. While they're cooling, use an electric or stand mixer to cream together the butter and sugar. You want to cream the sugar and butter until the mixture is noticeably lighter and fluffy.
4. Add the thawed blueberries to the butter and sugar and cream at a high speed. You want to "mash" the blueberries into the mixture, making it so that they are puréed and fully combined with the butter and sugar. The mixture should be a deep purple color.
5. Gradually fold the dry ingredients into the wet ingredients to form a cohesive dough. Mix in the white chocolate chips.
6. The dough will be very slack, so chill in the freezer for 30 minutes before shaping into 12 balls.
7. Bake the cookies at 400° F for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes and then serve.