Ingredients:
- 1 cup frozen blueberries
- 1/2 cup(1 stick) salted butter(softened)
- 1/4 cup granulated white sugar(we used monk fruit sweetner)
- 1/4 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 2/3 cup chopped vanilla almond bark(we used Lilly’s chocolate chips)
Instructions:
- Preheat oven to 350 degrees and prepare a sheet pan by lining it with parchment paper.
- Heat up the frozen blueberries on a skillet over medium high heat. Cook them for about 4-5 minutes. Remove them from the stove, mash(not necessarily to a puree) them up and let them cool.
- In a large bowl, beat the salted butter and both sugars until creamy.
- Beat in the cooled blueberries on high speed until completely combined and the blueberries are well mixed.
- Stir in the flour and baking powder and mix until just combined.
- Fold in your chips of choice.
- Scoop out hefty tbsps of the mix and place them on the prepared sheet pan. They don’t need pressed down.
- Bake for 10 minutes(all ovens vary so be careful the first time baking them), until the edges turn a golden brown.
- Remove them from the oven, let them cool and enjoy!
As an added bonus, we’re going to use this same recipe and make maraschino cherry chocolate chip cookies. If they turn out, we’ll post the recipe on our website, so occasionally check back. With cookies this beautiful, why would you use artificial coloring that’s not a healthy option? There’s natural alternatives to make every color of the rainbow.