Step 1

In a medium microwave safe bowl, heat the frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy. This took me about 2-2.5 minutes. Set aside to cool. They will thicken more as they cool.

Step 2

In a large bowl, whisk together the gluten free flour, baking powder, 1.5 tablespoons of cornstarch and salt. Set aside.

Step 3

In a small bowl, using a spoon, mix together the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.

Step 4

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

Step 5

Slowly beat the cornstarch water mixture, milk, the cooled jammy blueberries (about 3 heaping tablespoons...you may have some left over) into the creamed butter and sugar. It will look magenta and chunky.

Step 6

Slowly beat in the gluten free flour mixture a little at a time until just combined. The dough will be super sticky and lavender. Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere. However, if you chill the dough overnight but it will turn blue instead of lavender with blue flecks.

Step 7

After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Step 8

Take the dough out of the fridge. Using an ice cream scoop, scoop the dough out. You should have 12 scoops.Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.

Step 9

Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.

Step 10

Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.