Wild Blueberry Cookies

These cookies are an easy win when you have friends and family coming over or hungry little mouths to feed. With their pretty purple color from the wild blueberries, they are an extra fun option with no artificial dyes or colors required! Best of all, it is yet one more way to get more wild blueberries into your children. These cookies do not contain any radical fats such as oil or butter, dairy, eggs, or gluten.

Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.

Wild Blueberry Cookies

Ingredients:

• ¼ cup frozen wild blueberries
• ¼ raw honey
• ¼ cup coconut sugar
• 1 ½ cup gluten-free oat flour, more if needed
• ½ cup tapioca starch
• ½ tsp baking powder
• ¼ tsp cinnamon (optional)

Directions:

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.

In a small saucepan, combine the blueberries, raw honey, and coconut sugar. Stir frequently on medium-low heat until the mixture has melted together into a uniform blueberry sauce. Remove from heat and place in a medium-sized bowl.

Stir in the oat flour, tapioca starch, baking powder, and cinnamon (if using). Mix/knead until you get smooth non-sticky dough. Add more oat flour or a bit of water to reach this consistency.

Roll the dough out between two sheets of parchment paper and use a cookie cutter to cut out shapes from the dough. Transfer cookies to prepared baking sheet and bake for 8 to 11 minutes, or until the cookies are just starting to brown at the edges.

Remove from oven and cool before serving.

These cookies taste best the day they are baked but can be stored in an airtight container at room temperature for 1 to 2 days.

Makes 20-24 cookies

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: Desserts, Kid Friendly, Nut & Seed Free, Cookies, New Recipes

This item posted: 20-Jan-2025

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