These Soft & Chewy Blackberry Cookies are soft, sweet and tart! They have blackberries in 3 ways! They're gluten free, nut free, eggless and easily vegan!
Set a mesh colander over a bowl. Pour the mixture through the strainer. There should be about 4 tablespoons of blackberry syrup. It will thicken as it cools.
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. Set aside.
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.
Slowly beat the cornstarch water mixture, milk, 2 tablespoons of the cooled strained blackberry syrup into the creamed butter and sugar. It will look dark mauve and chunky.
Slowly beat in the gluten free flour mixture a little at a time until just combined.
Gently using a spatula, fold in the frozen chopped blackberries and chill.
Using an icing spatula or a butter knife, frost the tops of the cooled cookies. Don't go all the way to the edge of the cookie. Top with a fresh blackberry.