These Blueberry Cookies are delicious chewy blueberry yogurt cookies made with simple ingredients, but no eggs, no butter, and no refined sugar and ready in under 30 minutes!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Blueberry Cookies

These Blueberry Cookies are delicious chewy blueberry yogurt cookies made with simple ingredients, but no eggs, no butter, and no refined sugar.

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Prep Time: 10

Cook Time: 18

Total Time: 28

Course: Dessert

Cuisine: American

Servings: 8 cookies

Calories: 222.6 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ ½ cup Dairy-Free Yogurt - (note 1)
▢ ⅓ cup Light Olive Oil - (note 2)
▢ 1 teaspoon Vanilla Extract - optional
▢ ½ cup Unrefined Cane Sugar - (note 3)
▢ 1 ½ cups All-Purpose Flour - (note 4)
▢ ½ teaspoon Baking Soda
▢ ½ cup Blueberries - (note 5)

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, add yogurt of choice, olive oil, vanilla extract, and sugar. Whisk to combine.
Add the flour and baking soda, and use a rubber spatula to combine and form a thick cookie dough.
Fold in the blueberries, and stir gently to incorporate evenly trying to not break the berries too much.
Form 8 cookie dough balls of the same size and place them on the baking sheet an inch apart. These cookies will expand in the oven, they need space between each or they spread and touch each other.
Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. The thicker, the softer the center stays.
Bake the cookies on the center rack for 18-22 minutes at 350 °F (180 °C) until the sides and top are nicely golden brown.
Let them cool down on the baking sheet for 15 minutes before transferring to a cooling rack.

Notes

Note 1: You can use any yogurt you want, I like to bake with dairy-free coconut yogurt, or cashew yogurt. If you prefer to bake with dairy, the recipe will work with Greek yogurt as well.

Note 2: Any low-flavor oil work, like cooled, melted coconut oil, or melted plant-based butter.

Note 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar.

Note 4: I have not tried gluten-free flour for this recipe and I can’t guarantee the outcome if you swap the flour for all-purpose gluten-free flour.

Note 5: Feel free to use frozen blueberries, you don’t need to thaw the berries.

Storage: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, and thaw the day before at room temperature.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 6 base ingredients to make these cookies. Here’s how to pick and swap them.

Dairy-Free Yogurt – This adds moisture and a chewy texture. Coconut yogurt or cashew yogurt work well. Greek yogurt also works if you prefer to use dairy.
Light Olive Oil – This adds moisture and richness. Cooled, melted coconut oil or melted plant-based butter also work. Canola oil is also ok.
Vanilla Extract – For flavor.
Unrefined Cane Sugar – This sweetens the cookies. Regular sugar, brown sugar, demerara sugar, or coconut sugar also work.
All-Purpose Flour – This provides the structure for the cookies. I haven’t tried gluten-free flour. Whole wheat flour should work fine.
Baking Soda – This helps the cookies rise and become chewy.
Blueberries – These add bursts of fresh, fruity flavor. Frozen blueberries can also be used without thawing.

How to Make Blueberry Cookies

These cookies are super simple to whip up. Here’s how in pictures.

Combine the dough ingredients in a mixing bowl.

Blueberry Cookie dough in a mixing bowl.

Gently incorporate the blueberries to avoid breaking them.

Blueberry Cookie dough balls on a baking sheet.

Form 8 cookie dough balls on a baking sheet and flatten them slightly.

Blueberry Cookies ready to bake on a cookie sheet.

Bake the cookies on the center rack for 18-22 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Neutral Oil Choice – Use a low-flavor oil like extra light olive oil or canola oil to avoid adding overpowering flavors.
Frozen Berry Convenience – Feel free to use frozen blueberries directly from the freezer.
Even Spacing – Place cookie dough balls at least an inch apart on the baking sheet as they will spread during baking.
Gentle Flattening – Lightly oil your hands and press down the tops of the dough balls to create flatter cookies. Thicker cookies will have softer centers.
Golden Brown Indicator – Bake until the sides and tops of the cookies are nicely golden brown.