Honey Blueberry Cookies
  • 4 cage-free eggs
  • 3/4cup coconut flour
  • 2tablespoons Arrowroot powderor tapioca flour
  • 1cup fresh or frozen defrosted blueberries
  • 1/2cup raw honey
  • 1/4cup coconut milk
  • 1/2teaspoon baking powder
  • 2teaspoons vanilla
  • 1/2teaspoon sea salt
  1. Preheat oven to 350 degrees F. Coat rectangular baking pan with coconut oil.
  2. Add blueberries to a food processor or blender along with coconut milk and mix until well blended.
  3. Beat eggs in medium mixing bowl with hand mixer or whisk. Add blueberry mixture, honey and vanilla. Mix to combine.
  4. Sift remaining dry ingredients into blueberry mixture. Beat until well combined.
  5. Scrape batter into prepared baking pan and smooth top with spatula.
  6. Bake for 25 – 30 minutes, until center is firm and top is golden brown. Toothpick inserted into center will come out moist but mostly clean.
  7. Remove from oven and allow cooling for about 10 minutes.
  8. Slice into 12 pieces. Serve warm or at room temperature.