Vegan Blueberry Cookies

Method

Preheat your oven to 200°C.

In a small bowl mix together the flour, baking powder, acai powder and salt.

Thaw out the frozen blueberries in a saucepan until they are soft and gooey, this should take 2-3 minutes. Keep an eye on them to ensure they do not burn. 

Let the blueberries cool for 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar.

Add the blueberries to the butter and sugar, and mix at a high speed. You’ll need to ‘mash’ the blueberries into the mixture. By the end everything should be fully combined and a deep purple colour.

Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate.

The dough will be wet, so chill it in the freezer for 30-40 minutes.

Once chilled form the dough into 12 identical balls and place on an oven tray. 

Bake the cookies for 10-13 minutes or until slightly brown on the edges.

Let cool on a cooling rack for 5-10 minutes and then enjoy with a big mug of Tick Tock Vanilla Rooibos!