Popping with fresh strawberry and blueberry flavor, these patriotic Gluten Free Red, White, and Blueberry Cookies will please everyone!
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Before I get into these cookies, I wanted to extend a heartfelt THANK YOU to all of you who sent condolences for the loss of both of our dogs within 3 weeks of each other. It’s been a difficult month and I truly appreciate all of you understanding that our pets were a part of our family and giving me time to grieve them fully. I am still missing them terribly, but I know they’re no longer in pain and are running together in doggie heaven ❤️
Y’all, these cookies are EVERYTHING!!! I made them while my sister and nephews were here and no one could stop eating them. The creamy, rich white chocolate chips paired with the tartness of both the strawberries and blueberries are such a treat! My inspiration for these cookies is from one of the many Youtubers I follow, Cupcake Jemma. Cupcake Jemma is a YouTube channel based on a bakery in the UK, Crumbs and Doilies. If I ever get a chance to go to the UK, I’m definitely heading there cuz they are MASTERS in sweet goodness (and they have some gluten free options, too)!
in this post: everything you need to make red, white, and blueberry cookies
- Ingredients for these cookies
- How to make red, white, and blueberry cookies
- Red, white, and blueberry cookies FAQs
- More patriotic desserts to try
ingredients for these cookies
- Butter
- Granulated sugar
- Light brown sugar
- White chocolate chips
- Freeze dried strawberries
- Freeze dried blueberries
- Gluten free all purpose flour — I always use my own AP blend, but I think any store bought blend would work in this recipe (although it hasn’t been tested)
- Baking powder
- Salt
- Eggs
- Demerara or turbinado sugar (optional)
how to make red, white, and blueberry cookies
- Make the dough. Beat butter and sugars until fluffy. Add eggs and beat well. Add flour, baking powder, and salt and mix just until combined. Fold in white chocolate chips, strawberries, and blueberries.
- Scoop. Scoop dough using a cookie scoop (affiliate link) or a large spoon. Roll scoops of dough between palms to make smooth balls.
- Coat. Coat each ball of cookie dough in demerara or turbinado sugar (if desired).
- Place. Place cookie balls 2 inches apart onto parchment-lined baking sheets.
- Flatten. Flatten with hand or bottom of a glass to about 1/2-inch thick.
- Bake. Bake at 325 degrees F for 12 minutes.
- Cool. Cool on wire rack. Serve warm or at room temperature.
Gluten Free Red, White, and Blueberry Cookies FAQs
Fresh fruit would have too much liquid. Dried fruit would be much too sweet, whereas freeze dried is simply the fruit with all the liquid removed so there’s no added sugar. We want the tartness of the freeze dried fruit to pair with the sweet richness of the white chocolate chips.
Absolutely not! You can choose whichever fruits you want or combination of fruits. Let your imagination guide you.
Yes, you can roll them in granulated sugar, turbinado/demerara sugar, or in nothing at all. We like the extra crunch the sugar offers, but it’s totally optional.
more star spangled sweets and treats
- Strawberry Lush
- Strawberry Angel Food Cake
- Red, White, and Blueberry Cupcakes
- S’Mores Brownies
- Patriotic Ice Cream Sandwiches
- Patriotic Trifle
- Better Than Robert Redford
- Easy Fresh Strawberry Pie
- Pavlova
Rich and creamy white chocolate chips with tart berries make these Gluten Free Red, White, and Blueberry Cookies perfect not just for Fourth of July, but any time.
Gluten Free Red White and Blueberry Cookies
Ingredients
- 2 sticks (226g) butter, softened
- 2 cups (454g) tightly packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 2 tbsp dark rum, optional (or add more vanilla if not using)
- 4 cups (560g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1½ tsp baking soda
- ½ tsp kosher salt
- 1 12-oz package (340 g) white chocolate chips
- 1 oz (28 g) freeze dried strawberries
- 2 oz (56 g) dried blueberries
- turbinado sugar, for dredging (if desired)
Instructions
- Preheat the oven to 325° F. Line a baking sheet with parchment paper and set aside.
- Cream butter and brown sugar on low speed in mixer bowl (stand or handheld) until combined. Increase speed to medium to medium-high and beat for about 4-5 minutes, until very fluffy and light in color. Scrape down sides and bottom of bowl.
- On low speed, add eggs, vanilla, and rum (if using) and mix to combine. Scrape down sides and bottom of bowl and blend for about 1 minute on medium speed.
- Whisk together the flour with the baking soda and salt in a medium bowl. Gradually add it to the butter/egg mixture on low, beating only until just combined.
- Stir in the white chocolate chips, strawberries, and blueberries by hand. The dough will be very thick and you may need to use your hands to combine everything fully.
- Scoop with 3 tbsp cookie scoop and roll into balls. Roll into turbinado sugar, if desired, and place 2 inches apart on prepared baking sheet. Flatten to about ½-inch thick with the palm of your hand.
- Bake for 12 minutes. Cool on wire rack. Store in an airtight container at room temperature for up to 5 days.
Notes
Inspired by Cupcake Jemma’s Strawberry Shortcake Cookies
Made this recipe biscuits were very nice. I use only dry blueberries and cranberries, half the sugar and baked for 17 minutes at 160C and they were amazing thanks Kim for the recipe. I use you GF flour blend of course. Cheers