Melody's Musings

INGREDIENTS

• 1 Cup Arrowroot Flour
• 1 Cup Almond Flour
• 1 Cup Chickpea Flour
• 1/3 Cup Psyllium Husk Powder
• 1 1/2 tsp baking powder
• 2 Eggs
• 3/8 tsp salt
• 1 Cup Butter (2 sticks), softened
• 1 Cup Sweetener or Sugar. I used 1/3 Cup Monkfruit, 1/3 Cup Allulose and 1/3 Cup Inulin
• 1 Cup frozen blueberries
• About 1 Cup White Chocolate Chips. I used about half regular and half Bake Believe White Chocolate Chips

INSTRUCTIONS

• Preheat your oven to 400F.
  
• In a small bowl, whisk together the flour, baking powder and salt (The "Dry"s).
• 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 1 minute on high heat, and on the stovetop it should take about 2-3 minutes on medium heat.
• Let the blueberries cool for about 2-3 minutes.
• While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sweetener. You want to cream the sweetener and butter until the mixture is noticeably lighter and fluffy. With the monkfruit, inulin and allulose, I noticed it will look more granulated than real sugar.  Once it looks well incorporated, move to the next step.
• Add the blueberries and eggs to the butter and sweetener 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. If you don't mash the blueberries completely, they still taste great.
• Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.
• Shape into balls. I used 2 spoons to do so but your hands work too!
• Bake the cookies at 400F for 10-12 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes and then serve!