Almond Blueberry Cookies

Ingredients:

2 cups (225 g) almond flour
1/3 cup maple syrup or any other liquid sweetener
1/4 cup melted and cooled coconut oil (measure the volume of melted coconut oil). You can replace the coconut oil with melted vegan butter, olive oil, or avocado oil.
1/2 cup (90 g) fresh blueberries

Optional ingredients:
1 teaspoon vanilla extract
1/4 teaspoon salt
Slivered almonds

Directions:

1. Preheat oven to 180°C. Line a baking sheet with parchment paper; lightly grease with coconut oil. Set aside.
2. In a large bowl, combine the almond flour, maple syrup, and melted coconut oil. Add the vanilla extract and salt, if using.
3. Mix with a rubber spatula until a dough forms.
4. Carefully fold in the fresh blueberries (without crushing them).
5. Divide the dough into 8 balls; the dough will be sticky - you may want to oil your hands.
6. Place each ball of dough on the prepared baking sheet, leaving 2-3 cm between them. Press down lightly on top if you want the cookies to be flat. Sprinkle slivered almonds on top and press down lightly to help them stick. These cookies don’t spread much during baking, so the shape you give them at this stage will stay pretty much the same when baked.
7. Bake the cookies for 15-18 minutes at 180°C (rack in the middle of the oven), until the edges are golden brown.
8. Let them cool on the baking sheet for 15 minutes, then run a spatula under each cookie and let them cool on a wire rack for 1 hour.

Yield: 8 cookies
Recipe: theconsciousplantkitchen.com