2 tablespoons walnut oil (or almond or coconut, etc.)
1.5 cup almond flour
⅓ cup dark chocolate chips
3 tablespoon maple syrup
1 egg, whisked
1 tablespoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon baking soda
pinch of salt
coconut crystals, to top (optional)
Preheat your oven to 350 degrees.
Place your two cups of blueberries in a saucepan over medium heat. Cook for 8-10 minutes, stirring frequently,
While your blueberries cook, add your walnuts to your food processor and puree until the walnuts are turning more into a chunky nut butter. Then, while your food processor is still running, add your walnut oil to make a walnut butter.
Then add your blueberries to your food processor with your walnuts. Puree until they are completely mixed together
Now pour your batter into a large bowl and add the remaining ingredients. Mix well.
Use a spoon or ice cream scoop to scoop out 1-2 tablespoon sized dollops of batter. Place each dollop on a parchment paper lined cookie sheet. My batter made 15 cookies.
Bake cookies for 18-23 minutes.
Let cool. Use a spatula to safely remove the cookies. They may stick.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/soft-blueberry-chocolate-chip-cookies/