Ingredients: |
Ingredients: 135 g (about 1 cup) all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
76 g (about 1/3 cup) unsalted vegan butter, softened
90 g (about 1/3 cup and 1 tbsp) granulated sugar
80 g (about 1/3 cup) frozen blueberries
70 g (about 1/2 cup) white chocolate chips, chopped
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Directions: |
Directions:1. Preheat the oven to 400°F. In a small bowl, whisk together the flour, baking powder, and salt.
2. Either in the microwave or on the stovetop, thaw the frozen blueberries until soft and jammy. (Microwaved on high heat, this should take about 30 seconds, and on the stovetop on medium heat, it should take about 2-3 minutes.)
3. Let the blueberries cool for about 2-3 minutes. While they're cooling, use an electric or stand mixer to cream together the butter and sugar. You want to cream the sugar and butter until the mixture is noticeably lighter and fluffy.
4. Add the thawed blueberries to the butter and sugar and cream at a high speed. You want to "mash" the blueberries into the mixture, making it so that they are puréed and fully combined with the butter and sugar. The mixture should be a deep purple color.
5. Gradually fold the dry ingredients into the wet ingredients to form a cohesive dough. Mix in the white chocolate chips.
6. The dough will be very slack, so chill in the freezer for 30 minutes before shaping into 12 balls.
7. Bake the cookies at 400° F for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes and then serve. |
This recipe for Vegan Blueberry Cookies is from