These refreshing cookies make a wonderful treat with tea or coffee on a relaxing Sunday morning. I love to make them in the spring and summer when I’m ready for the lighter flavors of lemon and blueberries. Dehydrated blueberries are an excellent addition because they are concentrated for a pop of blueberry flavor in each bite. Plus, they won’t water down the dough or turn it blue! It takes only a few minutes in the batter for the blueberries to soften to perfection.
1½ cups almond flour
1 TBSP coconut flour, sifted
2 TBSP arrowroot starch
½ tsp baking soda
Pinch of sea salt
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1 TBSP lemon juice
2 TBSP coconut oil, melted
1 tsp lemon zest
½ cup freeze-dried blueberries
¼ cup coconut butter
2 tsp pure maple syrup
1 TBSP lemon juice
Makes 14 cookies
Preheat your oven to 350°F.
In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt.
Add the maple syrup, vanilla extract, egg, and lemon juice, and blend with a hand mixer.
Slowly add the coconut oil, and blend well.
Stir in the lemon zest and blueberries.
Let the dough rest for 5 minutes.
Stir the dough once more, and scoop it into 1-inch balls. Place the balls on a parchment-lined baking sheet.
Bake for 10-12 minutes or until the centers are done and the edges are golden brown.
Place the baking sheet on a cooling rack, and let the cookies cool completely.
For the frosting, combine the coconut butter, maple syrup, and lemon juice in a small bowl and stir until smooth. If the coconut butter is too thick or hard, microwave it in 10-second increments until it is runny enough to mix well. If the frosting is too thin, refrigerate it briefly until it is thick enough to spread.
Spread the frosting on the tops of the cookies, and serve.
Store the cookies in an airtight container, or freeze them until ready to eat.