Gluten-Free Blueberry Balsamic Cookies
Blueberry and balsamic vinegar in cookies?
It may sound strange, but the balsamic vinegar leaves a delightful tang — and no one will guess that vinegar is the secret ingredient!
There’s enough sweetness from the sweetener and the powdered blueberries to mask any sourness. Any vinegar will work in this recipe but there is a certain delightfulness that comes from the combination of blueberries and balsamic vinegar.
These fruity cookies can be whipped up in no time for a quick dessert. Whether you have surprise visitors or just need to satisfy a sweet tooth, you’ll love how quickly you can bake up a batch of Blueberry Balsamic Cookies!
Substitution Ideas
If the idea of vinegar in cookies is simply too much, consider lemon juice instead. Lemon juice will work in the same quantity and will leave that delightful citrus-berry flavor behind. Add the grated zest of 1 lemon to kick up the citrus component even more.
No powdered blueberries? Substitute additional flour (in an equal amount) for the freeze-dried blueberry powder.
Gluten-free flour works ideally in these cookies but so does all-purpose flour if gluten isn’t a concern.
Decorative Touches
If the cookies are going to be served with tea or on a buffet and need a slightly less plain look here are some options:
- Drizzle the cooled cookies with melted chocolate (white chocolate looks lovely with the blue color)
- Spread the cookies with some vanilla or lemon icing
- Make smaller cookies and make sandwich cookies by using cream cheese frosting for the filling
Have you ever thought to add balsamic vinegar to a baked dessert, like cookies? Will you try these Blueberry Balsamic Cookies?
- 1 2/3cup gluten-free flour
- 1/3 cup freeze-dried powdered blueberries
- 1teaspoon baking soda
- 1/2 teaspoon Wildly Organic Himalayan Salt
- 2/3cup Wildly Organic Coconut Sugarpacked
- 1/3cup Wildly Organic Coconut Syrupmelted
- 1/4cup balsamic vinegaror other vinegar or lemon juice, if preferred
- 1 egg
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Preheat oven to 350F. Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, powdered blueberries, baking soda, and salt. Set aside.
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In a small bowl, whisk together the coconut sugar, coconut syrup, oil, vinegar, and egg until emulsified.
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Pour the wet ingredients into the dry and mix completely. It will be a little stiff.
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Drop the dough by tablespoon-full onto a prepared baking sheet. Flatten slightly with the palm of your hand.
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Bake in preheated oven for 12 minutes or until edges are golden.
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Cool completely on wire racks.
Store in an airtight container for up to a week.
The cookies also freeze incredibly well. Make a big batch and store them in airtight containers in the freezer. Use frozen cookies within 6 months to prevent freezer burn and flavor loss.
The post Gluten-Free Blueberry Balsamic Cookies appeared first on Wildly Organic.
Updated 08/26/2022
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