Hi, I'm weird, I like weird things and I eat weird things like strange colored cookies. I decided to blend the blueberries into the batter for a fun colored cookie. Live a little, take a chance, eat a weird bluish cookie.
You could just fold them in for a normal looking dainty cookie.
Prep time 15-25* minutes
Cook time 10-12 minutes
Total time 27-37 minutes
Servings depending on What size the cookies are they could be anywhere from 12 to 24. I like to make mine extra big but they could be easily halved.
*There is a shortcut that cuts about 10 minutes off the total prep time. I prefer to blend the butter and sugar in my KitchenAid mixer for a minimum of ten minutes using the paddle attachment with a double sided rubber scraper. This makes a fluffier more heavenly cookie. I've had enough dry terrible gluten free cookies in my life. 10 minutes is worth it to me. They are still good if mixed for less time when life gets busy.
Ingredients
• 1/2 cup (113g) butter (1 stick)
• 1 tbs milk, lactaid milk or almond milk
• 3/4 cup (160g) brown or light brown sugar, lightly packed
• 1/4 cup (50g)white sugar or pure cane sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1 1/3 cup (200g) gluten free 1:1 baking flour
• 1/4 cup (25g) sweet rice flour
• 1 tsp baking soda
• 1/2 tsp kosher sea salt or regular table salt
• 1/2 cup heaping frozen blueberries
* if you want to make chocolate chip cookies instead, just replace the blueberries with chocolate chips, this recipe is also good as a sugar cookie.
Instructions
preheat the oven to 350°F
Put the stick of butter and both sugars into the stand mixer, and mix for a minimum of 10 minutes starting at the lowest speed the first speed and halfway through speeding it up to the second speed. Every now, pause the mixing and scrape down the sides.
While the butter and sugar are mixing, in a medium bowl whisk together the gluten-free flour, sweet rice flour, baking soda and salt until evenly combined. Set aside.
In a separate small bowl add the egg, vanilla extract, and milk, no need to stir. Set aside.
Once the sugar and butter have mixed for a minimum of 10 minutes, reduced the speed to 1, pour in the liquid ingredients slowly. Let them mix until combined about 30-45 seconds.
Add in the dry ingredients. Continue mixing until well combined.
Take a half a cup of frozen blueberries, microwave them for 30 to 60 seconds, which will produce some blueberry juice. Add the blueberries and the blueberry juice directly into the mix. *Note
The dough will be very sticky, I used a spoon and a spatula to plop the cookies onto a baking sheet, for best results, place the cookies on parchment paper.
Cook for 10 to 12 minutes. Take them out and cool them for about 10 minutes. Enjoy!