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.)
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.)
Pour the dry mixture into the wet mixture, and fold together with a spatula until a thick, sticky dough forms.
– Place a cover over the bowl, and refrigerate for 1-2 hours.
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.
When the blueberry compote is at room temperature, place it in the refrigerator to chill.
Once the dough has chilled, start rolling the dough into small balls. Place them on a parchment paper lined baking sheet.
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.
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.
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!