Transform frozen blueberries into vegan cookies with a gorgeous deep violet hue

These beautiful, naturally colored cookies are a perfect sweet, dairy-free treat to make for spring.

Recipe developer and blogger Justine Snacks, known as the qeen of niche cookie TikTok who baked her way through 35 chocolate chip cookie recipes, shared her fruit-filled, vegan cookie recipe with “Good Morning America.”

Reply to @beepbopbooppoo Blueberries or nothing ? ##ad @littlebluedynamos #c#ookierecipe #b#lueberries #f#rozenblueberries #b#aking #b#loobs

“I can confidently say these will be the best (and maybe only?) blueberry cookies you’ve ever had,” the blogger wrote in her post. “They are soft in the middle, crispy on the edges, and are filled with melt-in-you-mouth goodness.”

The recipe created in partnership with the U.S. Highbush Blueberry Council uses frozen blueberries to create a jammy base that gives the cookies its vibrant blue and purple pigment.

PHOTO: Vegan blueberry cookie dough on a sheet tray.

Check out the full recipe below.

Blueberry White Chocolate Chip Cookies

PHOTO: Vegan blueberry cookies with white chocolate chips from Justine Snacks.

135 grams all-purpose flour – about 1 cup
1/2 teaspoon baking powder
1/8 teaspoon salt
76 grams unsalted vegan butter, softened, about 1/3 cup. (I like Country Crock plant-based olive oil butter)
90 grams granulated sugar about 1/3 cup and 1 tablespoon
80 grams frozen blueberries about 1/3 cup
70 grams white chocolate chips, chopped about 1/2 cup

Preheat your oven to 400 degrees.
In a small bowl, whisk together the flour, baking powder and salt.
Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2 to 3 minutes on medium heat.
Let the blueberries cool for about 2 to 3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar. You want to cream the sugar and butter until the mixture is noticeably lighter and fluffy.
Add the blueberries to the butter and sugar and cream at a high speed. You want to essentially “mash” the blueberries into the mixture, making it so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.
Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.
The dough will be very slack, so chill in the freezer for 30 minutes before shaping into 12 balls.
Bake the cookies at 400 degrees for 10 to 13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5 to 10 minutes and then serve!

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