Vegan Lemon Blueberry Cookies

INGREDIENTS

WET

1/3 cup melted coconut oil
1/4cup unsweetened apple sauce
1/4 cup maple syrup
6 Tbsp sucanat (sugar can natural)
2 Tbsp lemon juice
2-4 Tbsp lemon zest
2 tsp lemon extract (or more lemon zest)

DRY

1 1/2 cups blanched almond flour
1 1/4 cups gluten free all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 cup fresh blueberries

LEMON GLAZE

1 cup powdered sugar
1-2 Tbsp lemon juice

Preheat oven to 350

Whisk together all the wet ingredients.

Mix together the dry ingredients, making sure to spoon and level the flours.

Fold dry into wet.  When dough has formed, gently stir in the blueberries try not to mash too much but a little gives a marble effect.

Use a medium scoop (about 2 Tbsp) and scoop into a ball/ Place on a parchment lined baking sheet.  Flatten cookies.

Bake at 350 for 12-16 minutes. Cookies will not be crisp but bottoms should be lightly browned.

Whisk together glaze while cookies cool. 

I dipped the tops into the glaze and sprinkled with additional lemon zest.

Enjoy!!!