Smurf Cookies

My coworker Kerri is leaving the hotel for a sweet State Department job (this a very DC story). Kerri hearts cookies, so for her going away last week I edited my standard chocolate chip cookie recipe especially for her.


Blueberry Chocolate Chip Almond Cookies (Smurf Cookies)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) margarine, softened (I used Earth Balance)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
Egg replacer for 2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts (I used almonds)
1 cup wild blueberries (I used Trader Joe's frozen organic)


To Do:

Mix flour, baking soda and salt in small bowl.

Beat margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg replacer and beat.

Gradually mix in flour mixture. Stir in chocolate chips, nuts, and blueberries.

Use a large spoon and you can fit about 12 on a cookie sheet (four rows of three).

Bake on 375 degrees for about 10 minutes.


This recipe makes a lot (around 50?) cookies. They're really soft and would probably hold up better with real eggs and butter, but were delicious vegan. Kerri (and everyone else) loved them. And they were really cute and blue.

I'm sure there will be many variations of this to come.

Happy Eating!

-Robin-