Adorable, not too sweet, soft, & chewy blueberry Oddish cookies decorated with melted chocolate. The cookie dough is made with freeze dried blueberry powder AND blueberry jam, making them a delicious spring/summer treat. They can be made in one bowl with a hand whisk and rubber spatula, making these Pokemon cookies an easy project for beginner bakers and kids!
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About these blueberry Oddish cookies
I’ve made a few Pokemon recipes lately for ehow, such as my Ditto marshmallows and Jigglypuff macarons. I felt inspired to continue the Pokemon baking, so I came up with these easy Oddish cookies! The cookie dough can be made in one bowl with a hand whisk and rubber spatula, making this Pokemon dessert an easy project for beginner bakers and kids. 🙂
These cookies contains BOTH freeze dried blueberry powder AND blueberry jam, giving them as much blueb flavor a possible. If you can’t find the powder in your area, you can buy some on Amazon. It is pretty expensive, so if you can skip it and add extra blueberry jam in the batter instead. Details for that are already written in the recipe card below. 🙂
If you’re interested in other kawaii cookie recipes I have, check out these recipes!: Aang Sugar Cookies, BlueBEARy cookies, Coconut Ube Bear Cookies, Red Velvet Bear Cookies, Strawberry Kirby Sugar Cookies, StrawBEARy Sugar Cookies, Bunny Sugar Cookies, Teddy Bear Chocolate Chip Cookies, Keroppi Matcha Sugar Cookies, Frog Matcha Sugar Cookies, Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!), Pig-Shaped Snickerdoodles (Vegan), Cat-Shaped Black Cocoa Cookies (Vegan), and Chick-Shaped Lemon Cookies.
Can you make these vegan?
Yes, you can!
Instead of regular butter, you can swap in high quality vegan butter made for baking. Make sure to use a good brand—some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. I recommend brands like Miyokos and Country Crock.
You can also omit the egg. First, follow the recipe up until you add the flour, baking powder/soda, and salt. Slowly mix the dry ingredients in. If the dough seems too crumbly, add a tablespoon of alternative milk at a time (2-4 tbsp total), until the dough comes together. The finished dough should be thick, but scoopable.
Lastly, you can replace the chocolate for a vegan brand, like Pascha chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.
Can you make these gluten-free?
Absolutely! I recommend using 1:1 gluten-free flour.
Can you skip the freeze dried blueberry powder?
Yes! I recommend adding a total of 4 tablespoons of blueberry jam to the blue cookie dough to make up for the flavor. But since you’re adding in moisture, also add in an extra 4 tbsp of flour.
Tips for baking and decorating
Properly measure the flour
I always like to measure my ingredients with a kitchen scale for consistent, accurate results. But if you’re measuring with cups, make sure you follow this tip: gently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.
If you scoop the cup directly into the flour bag or container, the flour may get compacted, and you will be adding in more flour than necessary. On the other hand, if your flour is clumpy, you could be adding in chunks of flour into the cup with gaps in between them, possibly adding less flour than required. These instances can cause tougher or even really flat cookies, since the proper ratio of dry:wet ingredients isn’t met.
So, for best results, use a scale. If you don’t have one, gently spoon and level the flour into your measuring cup!
Chill the dough
After making the doughs, cover the tops with plastic wrap. Then, leave it in the fridge for about 30 minutes so the dough hardens up a bit. This will make shaping easier and also yield chewier cookies.
Shaping the dough
For each Oddish, you’ll want to use a small cookie scoop, or gather about 1 ½ tbsp of dough. Shape it into somewhat of a rounded football shape and place it onto your lined baking tray. Repeat for about 13 more cookies, making sure you have some dough left over for the feet.
For the feet, take about 1 tsp of dough, and split it into two equally sized pieces. Roll into balls and place on the bottoms of each Oddish.
Then, for the leaves, take about 1/2 tbsp of green dough. Split it into three pieces and shape them into short cylinders. Attach them by pinching the bottoms together, letting the tops feather out. Place it on top of each Oddish and repeat for the rest of the cookies.
Decorating with melted chocolate
You can use a piping bag, cookie scribe, or toothpick to add on the details. I used a piping bag for the face and a cookie scribe for the blush.
Use dark or milk chocolate to add the eyes and mouth, then pink-dyed white chocolate for the blush.
When dying white chocolate pink or red for the blush, you’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.
Storing the cookies
Store these kawaii Pokemon cookies in an airtight container at room temperature for up to a week!
Blueberry Oddish Cookies
- 1 ½ cup all-purpose flour (180g)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled (1 stick butter/8 tbsp)
- ¼ cup granulated sugar (50g)
- ⅛ cup light or dark brown sugar (25g)
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp freeze dried blueberry powder (18g)
- 2-4 tbsp blueberry jam, see recipe notes at bottom (14g-42g)
- liquid, gel, or powder food coloring (blue, green)
Decoration for face:
- 1 tbsp melted milk or dark chocolate
- 1 tbsp melted white chocolate
- oil-based food coloring, see steps (pink/red)
For the cookie dough:
- In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking powder baking soda, and salt.
- In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla & egg, then mix until smooth.
- Dump in all of the dry ingredients and mix until no dry spots remain.
- Take about 3 tbsp of the cookie dough and place it into another bowl. Dye this dough green, which will be for Oddish's leaves.To the remaining dough, add the blueberry powder, jam, and blue food coloring. Mix until combined, adding more blue food coloring as needed.
- Cover the doughs with plastic wrap and let them rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter firm up again, yielding chewier cookies. The dough will also be easier to work with. 🙂
- Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
- Use a small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a rounded football shape and place onto lined baking tray. Repeat for about 13 more cookies, making sure you have some left over dough for the feet. Place cookies about 3 inches apart.
- For the feet, take about 1 tsp of dough, and split it into two equally sized pieces. Roll into balls and place on bottoms of each Oddish.
- For the leaves of each Oddish, take about ½ tbsp of green dough and split it into 3 balls. Roll each ball into short cylinders, then pinch the three pieces together at the bottom, making the tops feather out from the base. See the video in the blog post for reference.Place the leaves on top of Oddish, repeating this step for the remaining cookies.
- Bake for 9-11 minutes. For soft cookies, bake them until the edges are just set and firm. For chewier ones, bake for 1-3 more minutes.
- Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the Oddish faces:
- You can a piping bag, toothpick, or cookie scribe to add on the details. I used a piping bag for the eyes and mouth, and a scribe for the blush.
- Use melted milk/dark chocolate to draw on the eyes and mouth.
- Dye the white chocolate pink or red, and use this for the blush. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Don’t have freeze dried blueberry powder? Just add in a total of 4 tbsp blueberry jam to make up for flavor. Otherwise, add 2 tbsp jam if using the powder.
- Store cookies in an airtight container at room temperature for up to a week.
- To make it vegan, swap in a high quality vegan butter and vegan chocolate (suggestions listed in this blog post). Omit the egg. Follow the recipe accordingly up until you add in the dries. If the dough seems crumbly, add in a tbsp of alternative milk (2-4 tbsp total) at a time until the dough comes together. It should be thick, but scoopable. In addition, you can use a vegan chocolate brand like Pascha Chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.