Gluten Free Blueberry Chocolate Chip Cookies
Crisp edges, chewy middles, juicy blueberries, and pools of gooey chocolate — these gluten free blueberry chocolate chip cookies are dairy free, refined sugar free, and completely allergy friendly. The perfect summer cookie!
Servings 18 cookies
Equipment
- Parchment paper
Ingredients
- ¾ cup + 2 Tbsp 1:1 Gluten free flour
- ½ cup Tigernut flour or almond flour
- 2 tablespoon Tapioca starch
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon Sea salt
- ½ cup Coconut oil or (dairy free) butter softened
- ¾ cup Coconut sugar
- 1 Egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- ½ cup Chocolate chips
- ½ cup blueberries fresh or frozen
- Flaky sea salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
- Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
- Add the eggs and vanilla and beat until smooth.
- Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
- Fold in the chocolate chips and blueberries until just combined.
- Use a large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
- Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done.
- Sprinkle with flakey salt if desired as soon as they come out of the oven.
- Let cool for a couple minutes before transferring to a wire rack to finish cooling.
- Bake in batches as needed.