New Recipe: How to make naturally bright coloured choc chip cookies with hidden fruit

A viral cookie trend which sees clever cooks use natural colours and hidden fruit to revamp the humble biscuit is going viral online.

So we invited Brooke Flanagan from ‘Brooke’s Canteen’ to drop into the studio and show us how to make them at home.

Watch the demonstration above and keep reading for the recipe

Brooke Flanagan’s Blueberry Biscuits


  • 1/3 cup frozen blueberries
  • 1/2 cup white chocolate chips
  • 1/3 cup stevia granulated sweetener
  • 2 pinches of salt
  • 1/3 cup of olive oil vegan butter, softened (or any butter)
  • 1 cup of flour
  • 1/2 teaspoon baking powder


  1. Preheat your oven to 200 degrees.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. To thaw the frozen blueberries until they are soft and of a paste consistency, defrost over medium heat in a saucepan on the stove top stirring occasionally for 3 minutes.
  4. Let the blueberries cool for about 3 minutes.
  5. While they are cooling, use an electric mixer to mix together the vegan butter and sweetener until the mixture is light and fluffy.
  6. Then add the blueberries to the vegan butter and sweetener and mix at a high speed. This will make this mixture a pureéd consistency and a nice deep purple colour.
  7. Gradually add the dry ingredients in with the wet ingredients to form a dough. Then mix in the vegan white chocolate chips.
  8. The dough needs to sit in the freezer for 30 minutes before shaping into 12 small balls.
  9. Bake the cookies at 180 degrees for 10 to 15 minutes or until slightly brown on the edges. Make sure to give 5 to 10 minutes on a cooling rack before serving.
  10. You can use any fruit really in lieu of blueberries.

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