PALEO ALMOND BLUEBERRY COOKIES

13 Jan

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Happy Monday guys! It’s already mid month! How insane eh? Anyways, If you have a naughty sweet tooth like me and you’re looking for a yummy and healthy breakfast treat packed with protein, then you might consider giving these cookies a try πŸ™‚

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I love cookies, and I love blueberries, but when you marry them together, they make a pretty yummy couple! It was also refreshing to try something different, rather than the usual chocolate chip cookie, but hey I gotta tell you, chocolate chip cookies are like legends, they never get old πŸ˜‰

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But I don’t want to take the spotlight away from these blueberry babies, they also deserve their fifteen minutes of fame! You can enjoy these with some peppermint tea like I did, chai masala, or any beverage of choice. They are also just as fantastic by themselves. Cheers amigos!

Recipe: makes 16 cookies

Dry Ingredients:

2 1/4 cups almond flour/meal
1/4 tsp gluten/aluminum free baking soda
1 tbsp arrowroot starch
A dash of sea salt

Wet Ingredients:

1 organic cage free egg
1/4 cup organic raw honey (melted)
1/3 cup organic unsweetened almond milk
1 tsp organic/pure vanilla extract
1/2 cup organic fresh blueberries

Pre-heat oven to 350Β°F.

Set the blueberries aside, then mix wet and dry ingredients in separate bowls before bringing them together.

Fold in blueberries into the batter and mix again, but do not over mix, and make sure the blueberries are exactly 1/2 a cup and not more, or your cookies will become to moist and bread like.

Line a baking sheet with parchment paper and use a small cookie scoop to drop the batter into the pan. Press the top of the cookie down so it becomes flat.

Place in the oven and bake for 12 minutes or until slightly brown. Remove from the oven when ready and let them sit at room temperature for 5 minutes so they can harden up a bit.

Enjoy with tea πŸ™‚

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