LEARN MORE
YIELD
24 cookies
TYPE
Paleo
BAKE TIME
12 minutes
LEVEL
Beginner
1
Start by adding almond flour, cassava flour, baking soda, and salt into a mixing bowl. Use a fork or a whisk to blend until fully combined. (Make sure to break up any flour clumps.)
VIEW MORE
2
Next, add eggs, coconut sugar, melted coconut oil, lemon juice, lemon zest, and vanilla extract into a separate bowl. Use a whisk or hand mixer to blend. (Do not over mix.)
VIEW MORE
3
Pour the dry mixture into the wet mixture, and fold together with a spatula until a thick, sticky dough forms.
VIEW MORE
5
Add blueberries into a medium sized non-stick frying pan. Turn the heat to medium/high, and stir around for about 5 minutes. Once the blueberries are broken up, sprinkle cassava flour while stirring. Once the mixture thickens up, transfer into a glass container to cool.
VIEW MORE
6
When the blueberry compote is at room temperature, place it in the refrigerator to chill.
VIEW MORE
7
Once the dough has chilled, start rolling the dough into small balls. Place them on a parchment paper lined baking sheet.
VIEW MORE
8
Press an indent into the center of each dough ball with your finger or the back of a small measuring spoon. Use your fingers to press together any cracks on the edges.
VIEW MORE
9
Next, add a scoop of blueberry compote to the center of each cookie. Bake the cookies for about 12-14 minutes, or until the bottom is golden brown.
VIEW MORE
10
Remove them from the oven, and let them sit on the baking sheet for a couple minutes. Then, transfer the cookies to a metal cooling rack. Enjoy warm or cooled!
VIEW MORE