Okay so actually it’s been about a million years since I made these, but they were too good not to share! So better late than never, riiiiight?
You see, I’ve been mega busy doing awesome things like finding this:
And being up at dawn to witness this (Happy Earth Day today, by the way! Go out and give a tree some love):
Oh. And I spend an inordinate amount of time here. Whole wheat croissant+jasmine green tea = heaven.
And doing other things like attempting to eat as much as I possibly can, whilst being off sugar (yep, that happened. Including dates! Amazing, I know. I’ve added dates back in now, but expect to see natural, non-refined sweeteners on here from now on in baked treats). Trust me though, I feel quite a bit better for having cut processed sugar out nearly completely (special occasions not withstanding! Birthdays. Duhhh).
Busy busy busy.
But don’t worry, still eating ridiculous hippie-type things like eggy pumpkin messes and a mega huge ton of veggies. As per usual, nothing has particularly changed! Except maybe the consumption of avocado and liquid aminos and nutritional yeast has gone up… not that I even remotely thought that first one was even possible! Ha. Power to the AVO!! I’m sure another savory recipe is coming your way soon, watch this space for further developments!
But anyway. Cookies. Long time coming, I made these a few weeks back and they were simple, delicious, and good for you. What’s not to love?
And yes, I know they’re blue. Who *doesn’t* like some blue food now and again?! Especially when it’s naturally occurring… see? It’s kind of like mother nature is throwing a party for you, on your plate. A party of awesome, antioxidant-filled blueness. To which the free radicals in your body are NOT invited, by the way (and after you eat these cookies/blueberries, there will be less nasty free radicals to float around and cause problems anyway! Mother Nature always knows how to throw an awesome party).
Blueberry Almond Coconut Cookies
Yield: about 11-12, mine spread out quite a bit and were on the flatter side. Soft, but delicious. Recipe lightly adapted from Ari’s Menu, here!
Healthy fats [almonds+coconut], antioxidants [blueberries], vegan, and gluten free! Winners all around.
- 1.5 c almond meal
- 1/4 tsp baking soda
- 1 tbsp organic, non GMO cornstarch
- dash of salt
- 1/4 c maple syrup (I use grade B organic)
- 1/3 c light coconut milk (canned)
- 1 tsp vanilla extract
- 1/2 c frozen organic blueberries
Preheat the oven to 375, and line a baking sheet with parchment paper.
In a large bowl, combine almond meal, baking soda, cornstarch, and salt. Add maple, coconut milk, and vanilla, and stir to combine. Gently fold in blueberries (this turns the batter blue. I’m in love). Drop by the spoonful onto your prepared cookie sheet, and bake for 12-14 minutes until set and golden (Mine went a little on the longer side—they’ll still be soft when done, so tap the tops to test them). Let sit for a few minutes (they’re delicate!), then remove to a cooling rack to cool completely. Store in an airtight container in the fridge.