Blueberry Chocolate Chip Treats (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon baking powder
02 -
1 cup gluten-free flour (confirm it's dairy-free for vegan)
03 -
A small pinch of kosher salt
→ Wet Ingredients
04 -
1/3 cup granulated sugar plus an extra tablespoon
05 -
1/3 cup vegan baking stick, softened and unsalted
→ Mix-ins
06 -
1/2 cup semi-sweet chocolate chips (use dairy-free for vegan)
07 -
2/3 cup extra chocolate chips for coating
08 -
1/3 cup frozen blueberries
# Instructions:
01 -
Take a small microwaveable bowl and warm up the frozen blueberries for 20 seconds at a time. Keep going until they're soft and jam-like, roughly 2 minutes total.
02 -
In a big mixing bowl, grab your electric mixer and cream the softened vegan baking stick with the sugar. Mix for about 2 minutes until smooth. Then, toss in the cooled-down blueberries and beat on high until they mash up and the mix becomes vibrant purple.
03 -
Stir the gluten-free flour with kosher salt and baking powder in another large bowl. Add the dry mix to your wet ingredients little by little on low speed. Once it's blended, gently fold in 1/2 cup chocolate chips using a spatula.
04 -
Shape the dough into a flat disc, wrap it in plastic, and chill it in the fridge for half an hour.
05 -
Set your oven to 375°F and layer a baking sheet with parchment paper. Form 1-inch dough balls either with your hands or a small cookie scoop. Roll each ball in the extra chocolate chips, pressing them gently into the dough.
06 -
Put your dough balls on the baking sheet and bake for 11 minutes. Let them cool completely right there on the sheet before moving them.
# Notes:
01 -
You can make about 15 cookies with this batch.
02 -
The dough needs a 30-minute chill break in the fridge.
03 -
Use only dairy-free ingredients to keep it vegan.