Purple Blueberry Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Gluten free flour (make sure it's dairy free for vegan), 1 cup
02 -
Baking powder, 1/2 teaspoon
03 -
Pinch of kosher salt
→ Wet Ingredients
04 -
Unsalted vegan baking stick, softened, 1/3 cup
05 -
Granulated sugar, 1/3 cup plus 1 tablespoon
→ Mix-ins
06 -
Frozen blueberries, 1/3 cup
07 -
Semi-sweet chocolate chips (dairy free for vegan), 1/2 cup
08 -
Extra chocolate chips for rolling, 2/3 cup
# Instructions:
01 -
In a small microwave safe bowl, heat the frozen blueberries in 20 second increments until they become soft and jammy, approximately 2 minutes total.
02 -
Using an electric mixer with a large bowl, beat the softened vegan baking stick and sugar together until soft and creamy, about 2 minutes. Switch to high speed and beat in the cooled blueberries until they're mashed and create a deep purple color.
03 -
In a separate large bowl, whisk together the gluten free flour, baking powder and salt. On low speed, gradually add this flour mixture to the wet ingredients until combined. Fold in 1/2 cup chocolate chips using a spatula.
04 -
Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
05 -
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Using a small cookie scoop or your hands, form 1-inch balls of dough. Roll each ball in the extra chocolate chips, pressing them into the dough.
06 -
Place cookies on prepared baking sheet and bake for 11 minutes. Allow cookies to cool completely on the baking sheet.
# Notes:
01 -
This recipe yields 15 cookies
02 -
The dough requires 30 minutes of chilling time
03 -
Make sure all ingredients are dairy-free if making the vegan version