Blueberry Chocolate Chip Cookies (Printable Version)
# What You'll Need:
→ Dry Components
01 -
Cup of gluten free flour, 1 cup (pick dairy free for vegan options)
02 -
Half teaspoon of baking powder
03 -
Small amount of kosher salt
→ Wet Components
04 -
Softened vegan butter stick, 1/3 cup
05 -
White sugar, 1/3 cup with an extra tablespoon
→ Add-ins
06 -
1/3 cup of frozen blueberries
07 -
Dairy-free semi-sweet chocolate bits, 1/2 cup
08 -
Additional 2/3 cup chocolate bits for coating
# Preparation Steps:
01 -
Warm up the frozen blueberries in a microwave-safe dish, heating them for 20 seconds at a time until they turn soft and sticky, taking about 2 minutes altogether.
02 -
With an electric mixer, combine the soft vegan butter and sugar in a big bowl for about 2 minutes until fluffy. Turn the speed up and mix in the warm blueberries until they're crushed and turn the mixture a rich purple shade.
03 -
Stir the gluten free flour, baking powder and salt together in another big bowl. Slowly add this mix to your wet stuff on low speed until everything's blended. Gently stir in the 1/2 cup of chocolate bits with a spatula.
04 -
Shape your dough into a flat circle, cover it with plastic, and stick it in the fridge for half an hour.
05 -
Heat your oven to 375°F and put parchment on your baking tray. Roll small 1-inch balls of dough with your hands or a cookie scoop. Then roll each ball in the extra chocolate bits, pushing them into the dough.
06 -
Put your cookies on the parchment-lined tray and bake them for 11 minutes. Let them cool completely on the same tray before moving.
# Additional Tips:
01 -
You'll get 15 cookies from this batch
02 -
Don't skip the 30-minute cooling time in the fridge
03 -
For true vegan treats, double-check all items are dairy-free