Blueberry Chocolate Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
A dash of kosher salt
02 -
Half a teaspoon baking powder
03 -
1 cup gluten-free flour (use a dairy-free one for vegan)
→ Wet Ingredients
04 -
1/3 cup softened unsalted vegan baking stick
05 -
A mix of 1/3 cup and 1 tablespoon granulated sugar
→ Mix-ins
06 -
1/3 cup of frozen blueberries
07 -
1/2 cup dairy-free semi-sweet chocolate chips
08 -
2/3 cup extra chocolate chips for rolling later
# Instructions:
01 -
Pop the frozen blueberries into a microwave-safe bowl and heat them in short bursts of 20 seconds. After about 2 minutes, they should be nice and soft, almost like a jam.
02 -
Grab your electric mixer and beat the softened vegan baking stick with the sugar in a big bowl for roughly 2 minutes, until smooth and creamy. Then, toss in the cooled blueberries. Blend on high until they’re mushy and turn everything a rich purple hue.
03 -
In another big bowl, stir the flour, baking powder, and salt together using a whisk. Slowly mix the dry ingredients into the wet stuff on low speed. Stir in 1/2 cup of chocolate chips with a spatula by hand.
04 -
Shape the dough into a flat round disk, wrap it tightly with plastic, and stick it in the fridge for a half-hour.
05 -
Crank the oven up to 375°F and cover a baking sheet with parchment paper. Form little 1-inch dough balls using a small scoop or just your hands. Roll each dough ball in extra chocolate chips, gently pressing them on.
06 -
Lay the cookies on the baking sheet and bake them for 11 minutes. Once done, let them rest on the baking sheet until they’ve cooled all the way down.
# Notes:
01 -
Makes about 15 cookies in total
02 -
Don’t skip chilling the dough for 30 minutes
03 -
Use only dairy-free options to keep it vegan