Sunday, July 24, 2011
Brown Sugar Blueberry Cookies
When I saw these on Jessica’s blog, I knew I had to make them. A cookie that tastes like a blueberry muffin? Count me in!
I planned on sharing these with my co-workers but they never made it into the office. Sorry guys! Well, not really .
This is one of those recipes that you have to make. Bursting with blueberries, these make a wonderful summer time treat. Plus, these also taste incredible warm with a scoop of ice cream (coconut milk based ones are my favorite!).
I changed the recipe to make it vegan, but if that’s not your thing check out the original recipe here.
Brown Sugar Blueberry Muffins
Adapted from How Sweet It Is
Makes about 15 cookies
1/2 cup Earth Balance
3/4 cup brown sugar, packed
1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons water)
1 teaspoon vanilla
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon coconut milk
2/3 heaping cup of fresh blueberries
In a large bowl beat the Earth Balance, sugar, and flax egg on medium for 2 minutes. Add in the flour, baking powder, salt, cinnamon, and coconut milk. Mix until well incorporated. Gently stir in the blueberries.
Leave the dough in the refrigerator for 30 minutes to chill. Meanwhile, preheat the oven to 375.
When chilled, roll the dough into balls and place on an ungreased cookie sheet. Bake for 10-12 minutes.