The perfect carton of blueberries is a thing of beauty. You know the carton that has a lot of big berries just sitting there and they’re not broken and not packed all tight in the box and there aren’t any really tiny ones that you can see (even when you turned the carton over to inspect because let’s face it we all live in fear of those really tiny blueberries that are so tart and angry that your face nearly disappears when you eat them). When it’s summertime and you can find that perfect carton, do me a favor and use some of them in this recipe for gluten free blueberry cheesecake cookies. The rest of the year? You can definitely use frozen berries in this recipe. :)
Some of the berries in the cookies will burst open, making cookies that are crispy around the edges, a bit crunchy on top because of the coarse sugar sprinkled there, with some of the smooth creaminess you expect from cheesecake. Blueberry cheesecake cookie perfection.
Don’t fight summer! Celebrate its bounty (or the bounty of the frozen foods section when it’s not summer). ;)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup (67g) granulated sugar
1/3 cup (73g) packed light brown sugar
2 tablespoons (28g) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 egg (60 g, out of shell) at room temperature, beaten
1 1/2 teaspoons pure vanilla extract
8 ounces fresh whole blueberries, rinsed and patted dry
Sugar in the Raw (or other coarse sugar) for sprinkling
Preheat your oven to 325° F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine well. Add the butter, cream cheese, egg and vanilla, mixing to combine after each addition. The dough will be thick. Add the blueberries, and carefully fold them into the dough until they are evenly distributed throughout.
Divide the dough into 12 portions, each about 60 grams. Roll each portion into a ball and then flatten, gently but firmly, into a disk that is about 1/3-inch thick, and place on the prepared baking sheets, about 1 inch apart. Sprinkle each cookie evenly with coarse sugar.
Place in the center of the preheated oven and bake until the cookies are lightly brown around the edges and fully set in the center, about 15 minutes. Remove from the oven and allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely.