Blueberry Chip Treats (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
A pinch of kosher salt
02 -
Half a teaspoon of baking powder
03 -
1 cup of gluten-free flour (dairy-free if you're making this vegan)
→ Wet Ingredients
04 -
1/3 cup of softened, vegan-friendly baking stick (unsalted)
05 -
Granulated sugar, about 1/3 cup plus an extra tablespoon
→ Mix-ins
06 -
1/3 cup of frozen blueberries
07 -
1/2 cup of semi-sweet chocolate chips (use non-dairy ones to keep it vegan)
08 -
2/3 cup of extra chocolate chips to coat the dough balls
# Instructions:
01 -
Grab a small bowl that's safe for microwaves. Heat the frozen blueberries in the microwave for 20 seconds at a time, stirring in-between, until they're jam-like and soft. This will probably take about 2 minutes altogether.
02 -
Use an electric mixer and a big mixing bowl. Beat the softened vegan baking stick together with the sugar until it turns light and creamy, around 2 minutes. Turn the mixer to high and add the cooled blueberries. Keep beating until the blueberries are smashed and the mixture gets a rich purple color.
03 -
In a different large bowl, whisk the gluten-free flour, salt, and baking powder together. Set your mixer to low speed and slowly add this dry mixture to the wet ingredients until they blend together. Stir in 1/2 cup of chocolate chips with a spatula.
04 -
Shape the dough into a flat, round disc. Wrap the whole thing in plastic wrap and put it in the fridge for about 30 minutes.
05 -
Set your oven to 375°F and line a baking sheet with parchment paper. Use your hands or a cookie scoop to make 1-inch dough balls. Roll each ball in the extra chocolate chips and push them gently into the dough.
06 -
Put the cookies on the lined baking sheet and bake for 11 minutes. Let them cool off fully while still on the baking sheet before moving them.
# Notes:
01 -
This recipe makes 15 cookies
02 -
You’ll need to chill the dough for 30 minutes
03 -
If you’re making the vegan version, double-check that every ingredient is dairy-free