Blueberry Brown Butter Cornbread Cookies (gluten free)
summerdessertgluten-free
- Author
- @twigandberrykitchen
Ingredients
produce
- ✓½ cup wild blueberries (frozen)
protein
- ✓1 egg (large)
dairy
- ✓½ cup + 1 tbsp unsalted butter (browned)
pantry staple
- ✓⅓ cup granulated sugar
- ✓⅓ cup brown sugar
- ✓1 tsp vanilla extract or paste
- ○1 cup + 2 tbsp fine almond flour (fine)
- ○⅔ cup superfine cornmeal (superfine)
- ✓½ tsp baking soda
- ✓¼ tsp kosher salt
- ✓flakey sea salt (for topping)
- ✓2 to 3 tbsp wild blueberry jam
Instructions
- Brown the butter in a skillet over medium heat, about 4 to 6 minutes until amber and fragrant, then let cool slightly.
- Whisk browned butter with both sugars, then add egg and vanilla.
- Fold in almond flour, cornmeal, baking soda, and salt just until combined.
- Gently fold in the frozen wild blueberries.
- Dollop the jam over the dough while still in the bowl and swirl gently, then scoop into balls onto a lined sheet so each cookie bakes up with jammy swirls inside.
- Bake at 375°F for 10 to 12 minutes, they will look underbaked in the center.
- Let cool on the pan for at least 15 to 20 minutes before eating, this is what turns them chewy and caramelized instead of doughy.
- Finish with flakey sea salt.