These Blueberry Chocolate Chip Cookies are a cross between a delicious chocolate chip cookie and a freshly baked bluberry muffin. Dairy-free, gluten-free and refined sugar free.
Well, I can officially say that I now know how to get Little Sissy to disown me. Apparently it’s as easy as adding blueberries to a chocolate chip cookie.
I’m kidding. Well, kind of.
Little Sissy was truly and utterly appaled by the fact that I added blueberries into a chocolate chip cookie, however when I explained to her my thought process behind it all, she kind of saw from my point of view. Ok so I’m lying, she basically had disowned me until I made it up to her with cupcakes this weekend. I think I’m back in her good graces – for now at least 😉
Thankfully my fellow foodie friends [that’s you!] should be more understanding than Little Sissy.
So here was my thought process behind these Blueberry Chocolate Chip Cookies:
Today is National Chocolate Chip Cookie Day, so I really wanted to post a chocolate chip cookie recipe today to celebrate. That being said, there’s a ton of chocolate chip cookie recipes out there and while I could post my own, I doubt there is anything that I could do to the cookie to make it any different from a version you already make yourself.
However, if I were to combine the texture of a blueberry muffin with the flavors of a chocolate chip cookie? Oh, that would be an entirely different situation there.
And so my friends, these Blueberry Chocolate Chip Cookies were born.
And while Little Sissy might not be fully on board, both Daddy and Mom #2 are!
Both my parents helped themselves to a cookie when they were over this weekend and they gave these cookies the thumbs up – something I truly wasn’t expecting! Of course Daddy was a little freaked out about the “blue thing” in his cookie, but in the end he couldn’t deny that the combination worked. Needless to say I was pretty happy about that!
I’m also beyond happy about how much of a perfect marriage the blueberry muffin and chocolate chip cookie create. While I do love a chewy chocolate chip cookie as much as the next person, I will admit that my favorite cookies are cookies that have some oomph to them in terms of texture – which is probably why oatmeal cookies are typically my go-to!
And while I wanted these Blueberry Chocolate Chip Cookies to still be reminiscent of a traditional chocolate chip cookie, I just couldn’t avoid putting oatmeal into them as well – what better to convey that dense muffin texture than hearty oats?!
And while I’m sure that dried blueberries would be just as good in these cookies, I was looking for that “burst in your mouth” feature that I adore so much about fresh blueberries and blueberry muffins. Just be sure to pick blueberries that are on the smaller side or else they will take over the entire cookie! I managed to get two or three blueberries into each cookie, which I thought was the perfect amount. Although this also depends on how big you make your cookies 😉
So what are you waiting for? It’s National Chocolate Chip Cookie Day!
Grab yourself some chocolate chips, blueberries and oatmeal and get in that kitchen – this is one food holiday that you don’t want to miss out on!
- ½ cup gluten-free baking flour [I used Bob's Red Mill]
- ¾ cup gluten-free rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup coconut sugar
- 1 egg
- ¼ cup coconut oil, softened
- 1 teaspoon vanilla extract
- ⅓ cup dairy-free mini chocolate chips
- ⅓ cup bueberries, fresh
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a bowl, mix together the coconut oil, coconut sugar, egg and vanilla extract until smooth.
- In another bowl, stir together the flour, oats, baking soda and sea salt.
- Add the wet ingredients into the dry and beat until well incorporated. Gently stir in the chocolate chips and blueberries.
- Form cookies into 1-2 tablespoon-sized balls. Press down gently to flatten.
- Bake cookies for 10-15 minutes or until slightly browned on top.
How are you celebrating National Chocolate Chip Cookie Day?!