Description
These Blueberry Chocolate Chip Cookies are not just delicious but also naturally beautiful with their vibrant purple hue. Combining the sweetness of blueberries with rich chocolate chips, these cookies are a treat you can’t resist. Plus, they’re gluten-free, dairy-free, egg-free, and nut-free, making them perfect for those with dietary restrictions!
Ingredients
Units
Scale
Produce
- 1/3 cup frozen blueberries
Baking & Spices
- 1 cup gluten-free flour
- 1/3 cup granulated sugar
- 1/2 tsp baking powder
- 2/3 cup chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1 pinch kosher salt
Other
- 1/3 cup unsalted vegan baking stick (softened)
Instructions
Prepare the Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened vegan baking stick and granulated sugar until light and fluffy.
- Add the frozen blueberries and mix until the dough turns a vibrant purple.
- Sift in the gluten-free flour, baking powder, and a pinch of kosher salt. Mix until combined.
- Fold in the chocolate chips and semi-sweet chocolate chips until evenly distributed.
Shape and Bake
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently press each cookie down to slightly flatten.
- Bake for 10–12 minutes or until the edges are set but the centers remain soft.
Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ensure the vegan baking stick is softened for easier mixing.
- Frozen blueberries work best to maintain the vibrant purple hue and prevent excess moisture.
- Store cookies in an airtight container at room temperature for up to 3 days.
