Chicago Innovator Chef Sarah Grueneberg, Monteverde Restaurant & Pastificio
These blueberry walnut cookies may be gluten and diary-free, but we think that’s just another way of saying they’re deliciously simple. Chef Sarah Grueneberg calls these blueberry walnut “forgotten” cookies as they cool down in the oven overnight, and when you wake up you have a mouth watering surprise waiting for you. Who said cookies for breakfast was a bad thing?!
- 2 egg whites
- 3/4 cup sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla bean paste
- zest of half of 1 orange
- 1/2 cup chopped toasted walnuts
- 1 cup dried blueberries
- 5 ounces bittersweet mini chocolate chips (optional)
- 1 pinch sea salt
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Using a stand mixer, beat egg whites on high, gradually adding sugar, until soft peaks form. Reduce speed to medium, add cream of tartar.
- Turn off mixer and scrape bowl to ensure sugar is incorporated. Add vanilla paste and orange zest. Increase mixer to high speed; beat for 5 minutes.
- Turn off mixer. Using a rubber spatula, fold in toasted walnuts, dried blueberries and chocolate chips (if using).
- Using two spoons, drop cookies onto lined cookie sheets. Sprinkle tops with a pinch of sea salt.
- Transfer cookies to oven. Cook for two minutes.
- Turn oven off and let cookies sit overnight, or for 8 hours.
Number of servings (yield): 16 cookies
Serving suggestion: Create larger cookies (2-2.5 inches wide) then flatten before baking. Use wider, larger cookies for ice cream sandwiches. Our 3-ingredient Blueberry Ice Cream is a great choice!