Cookies are the goodies that everyone loves and the thing that is easiest to experiment with. It’s easy to change things up with cookies, such as using different flours or spices or add-ins, and not have a baking fail. These cookies are awesome, fresh tasting and crunchy like a good cookie should be. Here are my vegan and gluten-free End of Season Blueberry Almond Cookies.

~

~

~

~

So the end of blueberry season is rapidly approaching. It isn’t a long period of time that fresh from the garden (or someones garden anyway) blueberries are abound, and I have been buying them up and eating them by the handful. However, it was time to add them to something sweet. Sweet and crunchy? A cookie? Oh yeah. I very rarely use fresh fruit in recipes, normally I go for frozen so I can add the yummy defrosted juice, but these blueberries were super-sweet so before I ate them all I decided to make these!

~

~

~

~

It’s an easy recipe. Start first by mixing up your Vegg so it can thicken up, and chop your almonds and toast them for 10 minutes at 375. Mix your flour, almond meal, and baking powder and set it aside. Mix your applesauce and brown sugar in a bowl then add in the Vegg, lemon zest and extract. Add the milk and mix then add in the flour. Fold in the almonds and blueberries. Refrigerate the batter for 30 minutes then bake up the cookies for 12 minutes. These cookies turned out awesome, and I love the almond meal. It’s the first time I have used it and I think I am a lover! Also, be careful with almond extract – it smells awesome but it has a strong flavor. One teaspoon is perfect! Enjoy!

~

~

~

~

End of Season Blueberry Almond Cookies, 35 cookies

1 C Bob’s Red Mill Gluten-Free All-Purpose Flour
1 C Almond Flour
2 Tsp Baking Powder
1/2 C Applesauce
1 C Brown Sugar, not packed
1 The Vegg & 1/4 C Silk Light Vanilla Soy Milk
1 Lemon, zested
1 Tsp Almond Extract
1/4 C Silk Light Vanilla Soy Milk
1/2 C Almonds, chopped and toasted
1 C Blueberries

1. Mix your Vegg and set aside to thicken. Chop then toast almonds at 375 degrees until starting to smell good, about 10 minutes.
2. Mix flours and baking powder in small bowl and set aside.
3. In large bowl pour applesauce and brown sugar and mix until creamy.
4. Add in fake-egg and mix then zest in lemon and pour in almond extract and soy milk and mix.
5. Add dry ingredients slowly, about 1/3 at a time and mix.
6. Fold in almonds and blueberries.
7. Cover the bowl with plastic wrap and let sit in fridge for 30 minutes.
8. Bake cookies at 375 degrees for about 12 minutes for smaller cookies and 15 minutes for larger cookies.