Blueberry Chocolate Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
A small pinch of kosher salt
02 -
1/2 teaspoon baking powder
03 -
1 cup of gluten-free flour (make sure it's dairy-free for vegan)
→ Wet Ingredients
04 -
1/3 cup softened plant-based baking stick
05 -
1/3 cup granulated sugar plus an extra tablespoon
→ Mix-ins
06 -
1/2 cup of dairy-free semi-sweet chocolate chips
07 -
1/3 cup of frozen blueberries
08 -
2/3 cup of extra chocolate chips to coat the dough
# Instructions:
01 -
Take a small bowl that can go in the microwave, heat the frozen blueberries for 20 seconds at a time, and stop when they’re soft and jam-like. This takes about 2 minutes.
02 -
In a big mixing bowl, grab an electric whisk to beat the plant-based butter and sugar until it’s light and fluffy, around 2 minutes. Turn to high speed and gently mix in the cooled blueberries until mashed and deep purple in color.
03 -
In another mixing bowl, stir together the gluten-free flour, baking powder, and salt. Slowly add the dry mix into the wet base using the lowest speed on the mixer. Stir in 1/2 cup chocolate chips with a spatula.
04 -
Shape the dough into a flat disc, wrap tight in plastic, and let it chill in the fridge for 30 minutes.
05 -
Heat your oven to 375°F, and get a baking sheet covered in parchment paper. Roll the dough into 1-inch-sized balls by hand or using a small scoop. Press the outer layer of each ball into the extra chocolate chips to coat it.
06 -
Pop the dough balls onto the prepped baking sheet and bake for 11 minutes. Let them cool all the way on the baking tray before handling.
# Notes:
01 -
Makes 15 cookies total
02 -
Plan for 30 minutes to chill the dough
03 -
Be sure to use dairy-free options for vegan cookies