Blueberry Cookies Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often less expensive and can be used directly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Preheat oven to 350°F and prepare a cookie sheet with parchment paper.

Heat 1 cup of frozen blueberries in a medium skillet over medium-high heat for 4 to 5 minutes until thawed and mushy.

Remove blueberries from heat and let them cool until warm to the touch.

Cream together 1 stick of softened butter, 1/4 cup light brown sugar, and 1/4 cup granulated sugar in a mixing bowl.

Add the cooled blueberries to the mixture and mix on high until well combined.

Stir in 3/4 teaspoon baking powder and 1 1/2 cups all-purpose flour until just combined.

Mix in 2/3 cup chopped vanilla almond bark until incorporated.

Using a larger cookie scoop, portion out the dough onto the prepared cookie sheet.

Bake cookies in the preheated oven for 9 to 10 minutes, checking at 9 minutes for doneness.

Let cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens