I just found today, May 15, is National Chocolate Chip Cookie Day. What was I to do? I had to stop everything to share this recipe for Blueberry Chocolate Chip Cookies. Because Chocolate Chips Cookies are great, but adding some dried blueberries makes them even greater.
Maybe I’m speaking heresy. I mean, think about it. Here we are honoring America’s favorite cookie and I’m saying it has room for improvement. When will I ever learn?
Maybe it’s just my nature; I can’t seem to help myself. Because, to be completely honest, I’ve tried chocolate chip cookies more than a few ways. And I have a few ideas in mind for changing things up in the future as well!
For example, I’ve made:
- Orange-Infused Chocolate Chip Cookies. Yum!
- Oatmeal Coconut Chocolate Chip Cookies. Oh yeah, those were to die for!
- And then there were my Vegan Marcus Chocolate Chip Cookies. Oh yes…I did!
- Of course, there has to be proper credit given to the Chocolate Chocolate Chip Cookie.
Should I go on? Or do you get the point? If Yoda were here with me today he would close his eyes, hold up his gnarly two-fingered hand and say, “The chocolate chip cookie force in you is strong.” Then, eyes still closed, he would shake his head up and down. Slowly. As if emphasizing the truth of the words he just spoke.
But Yoda was busy and couldn’t stop by today. Maybe next time.
For now, celebrate this day of all days with me by making these cookies.
Vegan Blueberry Chocolate Chip Cookies
- 1 cup diary-free margarine
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 tablespoon ground flax seed
- 1 tablespoon corn starch
- 4 tablespoons water
- 1 teaspoon apple cider vinegar
- 2 ¼ cup flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chocolate chips, dairy free
- 1 cup dried blueberries
- Heat your oven to 350F.
- Combine margarine and sugars in a mixing bowl and mix on medium to medium-high speed until light and fluffy.
- Add the flax meal, corn starch, water, and vinegar. Mix on medium speed until everything is well combined. Set aside to let the flavors get all comfy with each other.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir until well combined.
- Pour the flour mixture in with the margarine mixture and stir well. Add the chocolate chips and dried blueberries and give it another stir until they’re evenly distributed throughout the dough.
- Drop by rounded tablespoonful onto an ungreased cookie sheet, allowing at least two inches between each. Bake for 10 – 12 minutes or until the cookies get a golden color around the edges.
- Remove from the oven and allow them to cool for a minute before transferring to a wire rack to cool.
- Repeat until all the cookies are done.