I have to share with you a recipe that has no picture, because these were so good, they didn’t last long enough to take a picture of. The base cookie almost tastes like a shortbread cookie, while the fresh blueberries add that burst of juicy sweetness that is really quite unexpected in a cookie. The result is simply amazing… I hope you agree.
1 ¾ cups cashew flour
2 tsp coconut flour
¼ tsp baking soda
¼ tsp sea salt
3 tbsp butter, softened
2 tbsp coconut oil
¼ cup granulated stevia blend
1 tsp vanilla
½ cup fresh blueberries
¼ cup unsweetened shredded coconut
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Grind cashews into a fine powder with a coffee grinder, until you have the required amount. Pour into small mixing bowl; add coconut flour, baking soda, and sea salt. Mix thoroughly and set aside.
In a warm medium mixing bowl, cream together butter and coconut oil. Add granulated stevia blend and mix together. Add vanilla and egg, and mix well. The coconut oil will clump up, but that’s okay. Add dry ingredients a third at a time, mixing well between additions, until completely incorporated. Fold in coconut; then add fresh blueberries and fold carefully, making sure not to crush them.
Drop by teaspoon on prepared cookie sheet, about ½ inch to 1 inch apart. Bake for about 15-17 minutes, or until cookies are golden brown and tops are slightly dry.