White chocolate chips and blueberry cookies
With the end of the blueberry season, and back to school, here is a new idea of ookie, always very greedy, and without gluten (without butter either).
I found this recipe during a walk in a beautiful place, the Boston Public Market, and I adapted it to my taste and my constraints of allergies.
Ingredients (about 12 cookies)
- 150 gr (1 cup and 1/4) gluten-free flour
- 65 gr (3/4 cup) oat flakes
- 80 ml (1/3 cup) of coconut oil
- 1/3 cup (80 mL) maple syrup
- 1/2 cup blueberries (blueberries)
- 1 whole egg
- 120 gr (1/2 cup) white chocolate chips
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 1/2 teaspoon of bicarbonate
- 1/2 teaspoon of baking powder (yeast)
Preparation
- Preheat oven to 180°C (350°F).
- In a bowl, mix the flour, oatmeal, cinnamon, baking powder and baking soda. Book.
- In the bowl of your mixer / beater, beat the coconut oil and the maple syrup until the mixture becomes creamy.
- Add the egg, vanilla and gradually add the mixture containing the flour while continuing to beat until a homogeneous mixture.
- Add the white chocolate chips and blueberries with a marise (or spatula).
- With a cookie spoon (or ice cream scoop), make small balls of dough and flatten them lightly on a cookie sheet covered with parchment paper.
- Cook the cookies for 12 to 14 minutes at 180°C (350°F).
- Tip: the time to prepare cookies, you can place the chocolate chips in the freezer on a plate.
information
Blueberries cover several varieties of small berries. They are native from North America (North American version of French "blueberries"). In Canada, the high season is from mid-July to late-August. They are increasingly considered as a superfood especially because of their high amount of iron and manganese. They are low in calories and rich in vitamins C and K.
At the entrance of the Boston Public Market. What an inspiration there for all food lovers!
Organic blueberry we crop at the Champs Valoy in Québec.
