BlueberryCoconut Cookies

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat

Saturated Fat g

Cholesterol mg

Sodium

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

This makes a soft cookie See variations for making the cookie crunchier/crispier

An easy way to grind flax seeds and hemp seeds is in a coffee grinder

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

DRY INGREDIENTS

/ cup wholegrain amaranth flour (or spelt flour)

cup brown rice flour (or spelt flour)

cup sorghum flour (or spelt flour)

/ cup coconut shreds

tablespoons unrefined coconut oil

(or nonhydrogenated veg shortening)

(or walnut oil or canola oil)

/ cup ground flax seed

/ cup dried blueberries diced

tablespoons tapioca flour

/ cup ground hemp seeds

WET INGREDIENTS

(

or half ground flax seeds and half ground

/ cup brown rice syrup

sesame seeds)

/ cup maple syrup

(

tablespoons whole sugar (eg Rapadura)

tablespoons walnut oil refined (or canola oil)

/ cup blueberry jam

or Sucanat sugar or granulated sugar)

/ teaspoon sea salt

/ tablespoon vanilla extract

teaspoon coconut extract

/ teaspoon ground cardamom

teaspoons baking powder (double acting)

Preheat oven to degrees F ( degrees C)

Put parchment paper down on a baking sheet (if you don't have parchment paper you can oil your baking sheet)

Cookies can even stick a little to a nonstick baking sheet which messes up the cookies so I greatly prefer

parchment paper because it always makes for very easy removal

Combine dry ingredients in a large bowl Cut coconut oil (or shortening or oil) into flour mixture (using a fork

and a knife) Mix in the dried blueberries

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Desserts of Vitality

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Desserts Of Vitality