Recipes Desserts Cookies Crispy Blueberry Cookies Dipped in Chocolate 2.0 (1) 1 Review Sweet, dried blueberries are baked within these thin and chewy butterless cookies. They're incredibly crave-inducing and simple to make. Slideshow: More Cookie Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on June 23, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 15 mins Total Time: 30 mins Yield: 24 Ingredients 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 Directions 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. Make Ahead The cookies will keep covered in a container for up to 3 days. Rate it Print