Vegan Blueberry Cookies

Ingredients:

• 1 cup fresh blueberries
• 1 cup all-purpose flour
• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk
• 1/2 cup coconut sugar or cane sugar
• 1 tablespoon lemon zest (optional, for added flavor)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. Prepare wet ingredients: In another bowl, mix the melted coconut oil, maple syrup, vanilla extract, almond milk, and coconut sugar until well combined.
4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the blueberries: Gently fold in the fresh blueberries and lemon zest (if using) until evenly distributed throughout the dough.
6. Shape the cookies: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon or your fingers.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
8. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy: Enjoy your vegan blueberry cookies with a glass of almond milk or your favorite plant-based beverage!