Here’s a twist you didn’t see coming: these better-for-you, gluten-free cookies have a secret ingredient. Like any healthy treats, they are made without less-than-desirable ingredients like sugar, butter and white flour. But that’s not the only reason you’ll want to add them to your cookie jar. Dried blueberries give these blueberry chocolate chip cookies an unexpected but delicious burst of flavor sure to delight your taste buds.
Makes 14 cookies
Ingredients
1-1/2 cups Vitacost Multi-Blend Gluten-Free Flour
1/2 tsp. pink salt
1 tsp. baking powder
1/4 cup coconut oil
1/2 cup + 2 Tbsp. maple syrup or agave syrup
2 Tbsp. ground flaxseed + 1/3 cup water
1 tsp. vanilla
1/2 cup mini chocolate chips
1/2 cup dried blueberries
Directions
- Preheat oven to 350 degrees F. Line pan with silicon pad or grease with coconut oil.
- In a large mixing bowl, mix together dry ingredients and set aside.
- In a medium bowl, mix together coconut oil, maple syrup, ground flax and water and vanilla.
- Combine dry and wet ingredients. Stir in chocolate chips and dried blueberries.
- Scoop 2 Tbsp. batter for each cookie and place on baking sheet.
- Bake for 15 minutes. Move to wire rack to cool.
Note: Store cookies in fridge or wrap and freeze.