Ingredients
Scale
For the Cookie:
- 1/2 cup caster sugar
- 1/2 cup light brown sugar
- 1/2 cup dairy-free or regular butter (melted)
- 1/4 cup dairy-free or regular Greek-style yogurt
- 1 tsp vanilla extract
- 1 3/4 cups plain flour
- 1/4 tsp baking soda
- 1 cup blueberries
- 1/2 cup dairy-free or regular white chocolate chips
For the Crumble Topping:
- 2 tbsp dairy-free or regular butter (melted)
- 1/4 cup brown sugar
- 2/3 cup plain flour
Instructions
Make the Crumble:
- In a bowl, combine the melted butter, brown sugar, and flour until crumbly.
- Put the mixture into the fridge while you prepare the cookie dough.
Prepare the Cookie Dough:
- Cream together the melted butter and sugars in a large bowl.
- Add the yogurt and vanilla extract, mixing until well combined.
- Add the flour and baking soda, mixing until just combined (do not overmix).
- Gently fold in the blueberries and white chocolate chips.
Assemble the Cookie:
- Line a 6-inch baking tin with parchment paper.
- Press the cookie dough evenly into the prepared tin.
- Sprinkle the crumble topping over the dough.
- Chill the assembled dough in the fridge for at least 30 minutes.
Bake:
- Preheat your oven to 340°F.
- Bake the cookie for 20-30 minutes, or until golden.
- Let it cool in the pan before enjoying.