Blueberry Nut Butter Cookies
Servings: 10
Equipment
- Measuring cups and spoons and/or a digital kitchen scale in place of the cups
- Baking sheet
- Parchment paper
- Large mixing bowl
- Wooden spoon
Ingredients
- ¾ cup natural nut or seed butter 150 grams
- ¼ cup maple syrup 60 ml
- ¼ cup coconut flour 40 grams
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup fresh blueberries 100 grams
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix the nut or seed butter, maple syrup, coconut flour, oil, vanilla, cinnamon, and salt in a large bowl. Stir with a wooden spoon until thickened, about 30 seconds. Gently fold in the blueberries. It will be a stiff dough.
- Form the cookie dough into ten small balls and place on the baking sheet. Gently flatten into discs. Bake for 8 to 10 minutes, or until golden. Cool for 10 minutes before removing from the sheet and cooling fully on a rack.
- These are best kept in a sealed container in the refrigerator or another cool place, for up to 3 days, as the berries will spoil quickly at room temperature.
Notes
Frozen blueberries equal very purple cookies. You can use them—the taste is the same—but they will colour the dough.