These cookies are blueberry heaven, they are so rich and gooey. They’re packed with protein from the oats and ground almonds and are sweetened with brown unrefined sugar. They’re gluten-free too! You can make this recipe vegan by swapping the eggs to a flax or chia-egg alternative.
Gluten-Free Blueberry Cookies
- 260g certified gluten-free oats
- 150g ground almonds
- 100g unrefined Demerara sugar
- 1 tbsp Arctic Berries Blueberry Powder
- 100ml coconut oil
- 2 large eggs (or flax egg)
- Pinch Salt
- Juice and Zest of 1 lemon
- 100g fresh blueberries
- Blueberry Drizzle
- 2 tbsp stevia powder
- 1 tsp Arctic Berries Blueberry Powder
- 2-4 tbsp lemon juice
Begin by pre-heating the oven to 180c degrees.
Using the bowl of your Ninja Kitchen System and the plastic blade, pour in the oats, ground almonds, sugar, Arctic Berries blueberry powder, coconut oil, eggs, juice and zest from one lemon and a pinch of salt – pulse several times to form the cookie dough.
Transfer the cookie dough into a large bowl, throw in the fresh blueberries and combine the two together.
Form the cookies by rolling them and squashing them flat into thick cookies.
Place the cookies in the baking tray lined with greaseproof paper and place in the oven. Bake for 14-16 minutes.
Remove from the oven and allow the cookies to cool on a wire rack.
Prepare the blueberry drizzle by mixing the three ingredients together in a cereal bowl. Add more lemon juice for a runnier drizzle or less for a thicker consistency.
Drizzle over the cookies and enjoy.