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Gluten-Free Blueberry Chocolate Chip Cookies

cg gluten free cupcakes-5


  • 1 1/3 cup King Arthur gluten free flour

  • 1/4 cup coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 stick butter, softened to room temperature

  • 1 tablespoon milk

  • 3/4 cup brown sugar

  • 1/4 cup white sugar

  • 1 egg, at room temperature

  • 2 teaspoons vanilla

  • 1/2 cup dark chocolate chips

  • 1 cup fresh California Giant blueberries


  • Preheat oven to 350 degrees.

  • Combine dry ingredients in a bowl, set aside.

  • In a stand mixer, combine butter, milk and sugars until light and fluffy. Add egg and vanilla, mix until combined. Slowly add dry ingredients until combined. Then add chocolate chips. Fold in blueberries with a silicone spoon. 

  • Use an ice cream scoop to create 2" scoops of cookie dough onto parchment lined baking sheet. Bake for 14-18 minutes, until edges are golden brown. Makes 12 large cookies.

prep time
total time
CALORIESper serving
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cg gluten free cupcakes-10
12 large cookies
Winter's Best Recipe Collection | Download the eBook Here