Blueberry Choc Chip Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Cup of gluten free flour, 1 cup (pick dairy free for vegan option)
02 -
Half teaspoon of baking powder
03 -
Small amount of kosher salt
→ Wet Ingredients
04 -
Softened dairy-free butter stick, 1/3 cup
05 -
White sugar, 1/3 cup with an extra tablespoon
→ Mix-ins
06 -
Icy blueberries, 1/3 cup
07 -
Dairy-free dark chocolate bits, 1/2 cup
08 -
Additional chocolate bits for coating, 2/3 cup
# Instructions:
01 -
Warm the icy blueberries in a microwave-safe dish, heating for 20 seconds at a time until they turn mushy, taking about 2 minutes total.
02 -
Get your electric mixer and big bowl out. Beat the soft dairy-free butter with sugar till it's fluffy, around 2 minutes. Turn up the speed and mix in the warm blueberries until they smash up and turn everything a rich purple shade.
03 -
Take another big bowl and stir together your gluten free flour, baking powder and salt. Switch the mixer to low and slowly add this flour mix to your purple mixture until it's all combined. Use a spatula to fold in your half cup of chocolate bits.
04 -
Shape your dough into a flat circle, wrap it in plastic, and stick it in the fridge for half an hour.
05 -
Heat your oven to 375°F and put parchment on your cookie sheet. Form small 1-inch balls using your hands or a cookie scoop. Roll each one in extra chocolate bits, pushing them into the dough.
06 -
Put your cookies on the lined sheet and bake for 11 minutes. Let them cool completely without moving them from the baking sheet.
# Notes:
01 -
You'll get 15 cookies from this batch
02 -
Don't skip the 30 minute cooling time for the dough
03 -
For true vegan cookies, double-check that all your stuff is dairy-free