Gluten-Free Blueberry Chocolate Chip Cookies

Name: Gluten-Free Blueberry Chocolate Chip Cookies
Yield: 12
Ingredients: 1⅓ cup King Arthur gluten-free flour; ¼ cup coconut flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 stick butter, softened to room temperature; 1 tablespoon milk; ¾ cup brown sugar; ¼ cup white sugar; 1 egg, at room temperature; 2 teaspoons vanilla; ½ cup dark chocolate chips; 1 cup California Giant blueberries

Serves12

Blueberries add a tart contrast to the chocolate chips in these gluten-free cookies. Have a batch these waiting for the kids when they get home from school!

INGREDIENTS

1⅓ cup King Arthur gluten-free flour
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon salt
1 stick butter, softened to room temperature
1 tablespoon milk
¾ cup brown sugar
¼ cup white sugar
1 egg, at room temperature
2 teaspoons vanilla
½ cup dark chocolate chips
1 cup California Giant blueberries

DIRECTIONS

- - Preheat oven to 350 degrees.
- - Combine dry ingredients in a bowl, set aside.
- - In a stand mixer, combine butter, milk and sugars until light and fluffy. Add egg and vanilla, mix until combined. Slowly add dry ingredients until combined. Then add chocolate chips. Fold in blueberries with a silicone spoon.
- - Use an ice cream scoop to create 2" scoops of cookie dough onto parchment lined baking sheet. Bake for 14-18 minutes, until edges are golden brown. Makes 12 large cookies.

Gluten-Free Blueberry Chocolate Chip Cookies

INGREDIENTS

DIRECTIONS

RELATED RECIPES

Follow your berries to the farm.