So, what is a SUPERFOOD?
The term “superfood” is a fairly new term referring to foods that offer maximum nutritional benefits for minimal calories. They are packed with vitamins, minerals, and antioxidants.
They contain a high volume of minerals, vitamins, and antioxidants.
Antioxidants are natural molecules that occur in certain foods. They help neutralize free radicals in our bodies. Free radicals are natural byproducts of energy production that can wreak havoc on the body.
Antioxidant molecules decrease or reverse the effects of free radicals that have close links with the many health conditions.**
**Maybe – is there science? Not really.
Well, regardless of whether or not you or I subscribe to the “superfoods” philosophy, the health affects of an abundance of plant-based antioxidants, and the disease fighting capabilities of certain nutritionally rich foods – these Blueberry Cherry Berry Chocolate Cookies are SUPER delicious. Yup! They certainly are –
Loaded with “antioxidant rich” and beautifully purplish-blue blueberry powder, dried blueberries, dark chocolate covered cherries and strawberries, these muffin-top like cookies are a superfood haven and heaven.
Super Foods Blueberry Cherry Berry Chocolate Cookies
10 Tbs. butter (plant based or not) or shortening, room temperature
14 oz. sweetened condensed milk
1/2 cup milk or plant based milk
1 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. sea salt
2 cups all purpose flour
3/4 cup superfoods blueberry powder
1 1/2 cups dried blueberries
1 1/2 cups chocolate covered dehydrated cherries
1 1/2 cups chocolate covered dehydrated strawberries
Cream together the butter/shortening, sweetened condensed milk, milk, and sugar until smooth. Add the baking soda, baking powder, vanilla, and salt. Beat, again, until smooth and fluffy.
Fold in the flour and blueberry powder until well combined.
Next, fold in the goodies: dried blueberries and chocolate covered berries – mixing just enough, but not too much, Goldilocks.
Chill the dough for several hours or overnight.
Once ready to bake, preheat the oven to 375 degrees.
Line 3-4 cookie sheets with parchment paper.
Using a melon baller, scoop 1″ balls onto the prepared cookie sheets, spaced about 2″ apart.
Flatten the balls into thick, round discs.
Bake for 12-14 minutes, until the bottoms of the cookies begin to brown.
Remove from the oven. Cool for 10-15 minutes.
Enjoy these SUPER delicious and SUPER nutritious** beautifully blue (purple) berry chocolate muffin top cookies with cold milk – or not.
Regardless of anything and everything: 😋
