Blueberry White Chocolate Cookies
Nutrition Facts
24 Serving Per Container
Serving size 1 cookie
| Amount Per Serving | ||
|---|---|---|
|
Calories |
130 |
|
| % Daily Value* | ||
| Total Fat 6 g | 7% | |
| Saturated Fat 3.5 g | 18% | |
| Cholesterol 20 mg | 6% | |
| Sodium 90 mg | 4% | |
| Total Carbohydrate 18 g | 7% | |
| Dietary Fiber 1 g | 2% | |
| Sugars 10 g | ||
| Includes Added Sugars 9 g | 18% | |
| Protein 1 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 2% | |
| Iron | 2% | |
| Potassium | 2% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- ½ cup Unsalted Butter, room temperature
- 1/3 cup Sugar
- 1/3 cup Light Brown Sugar
- 1 Egg, room temperature
- 2 tsp Vanilla Extract
- 1 cup + 2 tbsp Bob's Red Mill Gluten Free Flour
- 2 tsp Cornstarch
- ½ tsp Salt
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- 1 cup Old-Fashioned Oats
- 2/3 cup White Chocolate Chips
- 1 cup Fresh Blueberries
Method of Preparation
Step 1
Preheat oven to 350°F.
Beat butter, sugar and brown sugar together until fluffy, approximately 3 minutes.
Step 2
Add in the egg and vanilla extract and beat for an additional minute.
Step 3
In a separate bowl, whisk flour, cornstarch, salt, baking soda & powder together.
Step 4
Slowly incorporate the dry ingredients into the wet while mixing on a low speed. Do not over mix.
Step 5
Stir in oats and white chocolate chips.
Step 6
Once completely mixed, gently fold in blueberries.
Step 7
Using a cookie scoop, place on a parchment lined cookie sheet, about 2 inches apart.
Bake for 10-12 minutes until edges are light golden brown.
