Gluten-Free Blueberry Chocolate Chip Cookies

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Blueberries add a tart contrast to the chocolate chips in these gluten-free cookies. Have a batch these waiting for the kids when they get home from school!

Gluten-Free Blueberry Chocolate Chip Cookies


  • 1⅓ cup King Arthur gluten-free flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter, softened to room temperature
  • 1 tablespoon milk
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg, at room temperature
  • 2 teaspoons vanilla
  • ½ cup dark chocolate chips
  • 1 cup California Giant blueberries


      • Preheat oven to 350 degrees.
      • Combine dry ingredients in a bowl, set aside.
      • In a stand mixer, combine butter, milk and sugars until light and fluffy. Add egg and vanilla, mix until combined. Slowly add dry ingredients until combined. Then add chocolate chips. Fold in blueberries with a silicone spoon.
      • Use an ice cream scoop to create 2" scoops of cookie dough onto parchment lined baking sheet. Bake for 14-18 minutes, until edges are golden brown. Makes 12 large cookies.
Gluten-Free Blueberry Chocolate Chip Cookies

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!