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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.)

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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.)

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3

Pour the dry mixture into the wet mixture, and fold together with a spatula until a thick, sticky dough forms.

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4

– Place a cover over the bowl, and refrigerate for 1-2 hours.

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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.

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6

When the blueberry compote is at room temperature, place it in the refrigerator to chill.

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7

Once the dough has chilled, start rolling the dough into small balls. Place them on a parchment paper lined baking sheet.

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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.

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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.

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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!

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