Healthy Blueberry Cookies

Yields: 12 cookies

These cookies are such an easy summer dessert! They’re soft, chewy, sweet, buttery… Everything a cookie should be! And the fresh juicy berries add a bright pop of fun fruity flavor. The cookies will keep for at least 3 days if stored in an airtight container at room temperature or at least a week if stored in an airtight container in the refrigerator.

1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
1 tsp cornstarch
¾ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
1 large egg, room temperature
1 ½ tsp vanilla extract
½ cup (96g) coconut sugar
½ cup (70g) fresh blueberries

In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries. Chill the cookie dough for 30 minutes.
Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some but not a lot!) Bake at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes: It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry and cakey, instead of soft and chewy.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For the gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

The cornstarch helps keep the cookies soft and chewy. You may omit it, but the cookies won’t have quite the same texture.

Light brown sugar may be substituted for the coconut sugar.

I highly recommend using fresh blueberries, if at all possible! Frozen and thawed blueberries may be substituted, but they (a) are more fragile and harder to incorporate into the cookie dough and (b) will stain the cookie dough a gray-ish color.

This recipe is easily doubled! The baked cookies also freeze well.

{gluten-free, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/05/06/healthy-blueberry-cookies/