So here's the deal: These TikTok-friendly purple beauties contain all the traditional ingredients you probably already associate with cookies (think: flour, butter, sugar, and baking powder). However, they also call for a generous scoop of blueberries—and beyond giving the sweets their beautiful hue, this not-so-secret ingredient offers some serious health rewards.
To name just a few benefits of blueberries (because, truly, we could be here all day), these teeny-tiny fruits contain a powerful antioxidant known as anthocyanin, which helps protect our bodies from the harmful, inflammatory effects of free radicals.
They also benefit your cardiovascular health. "Blueberries contain powerful bioactive compounds called anthocyanins, part of the flavonoid family, and in lab and animal experiments, we know that anthocyanins—responsible for the brilliant red and blue colors in fruits and other plant foods—can reduce inflammation, keep arteries healthy and flexible, improve blood flow, and reduce cholesterol levels," dietary researcher Aedin Cassidy, PhD, told Well+Good.
And, as if all of this weren't enough, blueberries are also good for your stomach—which is exactly where these cookies will be going once you're done reading this article. Why? Blueberries contain prebiotic fiber that promotes a balanced gut microbiome, which may bolster your immune system and cognitive health by extension.
If you just can't wait to make these gorgeous morsels any longer, keep scrolling to find food blogger Jenn of Princess Pinkie Girl's recipe for these blueberry cookies. If you start baking (checks watch) right now, you'll be enjoying ooey-gooey cookies in one hour or less.
Justine Dorian's 7-ingredient, anti-inflammatory blueberry cookies
Yields 12 cookies
1 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/3 cup unsalted vegan butter, softened
1/3 cup + 1 Tbsp of granulated sugar
1/3 cup frozen blueberries
1/2 cup white chocolate chips
1. Preheat your oven to 400°F.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about two to three minutes on medium heat.
4. Let the blueberries cool for about two to three minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar until the mixture is noticeably lighter and fluffy.
5. Add the blueberries to the butter and sugar and cream at a high speed. You want to essentially "mash" the blueberries into the mixture, making it so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.
6. Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips. The dough will be very slack, so chill in the freezer for 30 minutes before shaping into 12 balls.
7. Bake the cookies at 400°F for 10 to 13 minutes or until slightly brown on the edges. Let cool on a cooling rack for five to 10 minutes and then serve!
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