These super easy, moist cookies can be thrown together in just five minutes, and definitely eaten in five minutes. The sweet blueberry and almond complement each other wonderfully.
1/2 cup almond flour
1 tablespoon olive oil
1 tablespoon water
1 1/2 tablespoon coconut sugar
1/2 teaspoon vanilla
pinch of cinnamon
pinch of salt
1/4 cup blueberries
2 tablespoons cashews, roughly chopped (optional)
Preheat the oven to 180°C.
Add all the ingredients, except for the blueberries and cashews, to a mixing bowl and stir together using a fork or spoon. This can also be done using a food processor but will make the clean up a little more time-consuming!
Add the blueberries and cashews and evenly disperse them through the cookie dough.
Drop balls of the cookie dough onto a parchment-lined baking tray using a spoon or cookie scoop and bake in the oven for 10 minutes.
Remove from the oven and let cool on the oven tray for 10 minutes.
The blueberries can be replaced with all kinds of add-ins like pure or white chocolate chips, nuts, dried fruit, or keep them plain!