- 3/4 cup plus 2 tablespoons all-purpose flour
- 3/4 cup sugar
- 2 tablespoons arrowroot powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup refined coconut oil
- 1/4 cup applesauce
- 1 tablespoon vanilla
- 1 1/4 cups dried wild blueberries
- 4 ounces vegan chocolate chips
How to make this recipe
Preheat the oven to 325°. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, sugar, arrowroot, baking soda and salt. Add the coconut oil, applesauce, vanilla and dried blueberries and stir with a rubber spatula until fully incorporated.
Drop the dough by the tablespoon onto the prepared baking sheets, about 2 inches apart. Bake for 8 minutes, or until the edges are browned and the centers are still slightly soft. Transfer the cookies to a wire rack and let cool.
Meanwhile, line a baking sheet tray with parchment or wax paper and set aside. Place the chocolate chips in a small heatproof bowl over a small saucepan of simmering water on low heat. Melt the chocolate, stirring until it's smooth and warm, being careful to not let it get too hot. Dip half of each cookie into the chocolate. Place the cookies onto the lined sheet pan until chocolate has set, about 2 hours at room temperature.
The cookies will keep covered in a container for up to 3 days.