Ingredients

The following ingredients have 4 Servings
  • 3/4 cup corn flour ((see notes below if you can't find corn flour))
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (1/2 stick) unsalted butter, (room temperature)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp coconut extract
  • 1/3 cup wild blueberries, (fresh or frozen)

Instruction

  • Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together corn flour, all-purpose flour, baking powder, and salt.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer or whisk, cream butter and sugar together until light and fluffy. Add egg and coconut extract and mix to combine.
  • Slowly pour the flour mixture into the wet ingredients and mix until just combined. Fold in the wild blueberries. 
  • Place scoopfuls of batter onto prepared baking sheet, about an inch apart. Place cookie sheet in fridge to chill for about 10 minutes. While cakes/cookies are chilling, pre-heat oven to 350 degrees.
  • Bake cookies for 12-14 minutes, until the edges start turning golden brown.
  • Let cool on the pan for a couple minutes and either eat warm (with a pat of butter!) or move to wire racks to cool completely.