Home / Products / Recipes /  Deserts & Marmalade  / BLUEBERRY AND CHOCOLATE CHIP COOKIES


15 units

  • 2 oz coconut oil
  • 3 oz coconut sugar
  • 1 oz flaxseed flour, hydrated with 3 fl oz water
  • 3 oz flour
  • 0.4 oz cornstarch
  • 1/8 tsp baking soda
  • 1.5 oz chocolate chips (85% cacao)
  • Blueberries in halves


Hydrate the flaxseed flour with water for a few minutes.
Put soft coconut oil with coconut sugar in a bowl. Mix.
Add the flaxseed mixture already hydrated and continue stirring.
Then incorporate the flour, starch and baking soda. Finally, add chocolate chips and stir.

Take portions of dough with a spoon. I used a small ice-cream scoop.
Put in an oven tray with a silicone mat.
Scatter blueberries cut in halves on top.

Bake at 400°F for 12 minutes or until the edges are brown.


Leave a gap between one cookie and another as they expand in the can.

Remove the silicone mat only when they are completely cool.

You can’t store them in the pantry since they have fresh fruit. You can also skip the fruit, although that gives them too much flavor and will be even moister.


Recipe by: @cocinoconplantas