Recipe Image

Servings:

Gluten Free Blueberry Cookies

These fiber-packed cookies are not only delicious but also gluten-free and dairy-free! They use quinoa flour, cashew butter, and coconut oil and are a little sweet from maple syrup and blueberries.

Total Time

20min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

3 1/2 Tbsp

Cashew Butter

•

2 Tbsp

Coconut Oil , melted

•

Large Eggland's Best Classic Egg

or Flax Egg

•

1 Tbsp

Maple Syrup

or Honey

•

1/2 cup

Quinoa Flour

•

1/2 cup

Oat Fiber

•

3 Tbsp

Hemp Hearts

•

2 Tbsp

Chia Seeds

•

1 tsp

Baking Powder

•

1/2 tsp

Baking Soda

•

1 pinch

Salt

•

1/4 tsp

Vanilla Bean Paste

•

1/2 cup

Frozen Blueberries

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a bowl cream the Cashew Butter (3 1/2 Tbsp) with the Coconut Oil (2 Tbsp) , Eggland's Best Classic Egg (1) and Maple Syrup (1 Tbsp) until creamy.

Once creamy, add in the Quinoa Flour (1/2 cup) , Oat Fiber (1/2 cup) , Hemp Hearts (3 Tbsp) , Chia Seeds (2 Tbsp) , Baking Powder (1 tsp) , Baking Soda (1/2 tsp) , Vanilla Bean Paste (1/4 tsp) and Salt (1 pinch) and mix.

Once the mixture is fully combined, fold in the Frozen Blueberries (1/2 cup) .

Drop tablespoons of dough onto a parchment paper. Bake for 10 minutes in preheated oven.

Remove from the oven and let the cookies cool down completely. They will be very soft while hot, so wait for them to settle before touching them. Enjoy!

Nutrition Per Serving

CALORIES

130

FAT

8.3 g

PROTEIN

3.8 g

CARBS

10.7 g