These Lemon Blueberry Cookies with Cassava Flour are sure to be a crowd-pleaser. And, they also happens to be gluten-free, dairy-free, and refined sugar-free!
Lemon Blueberry Cookies with Cassava Flour
- 2 Cups Cassava Flour
- 1 Cup Blueberries
- 3/4 Cup Applesauce
- 1/3 Cup Avocado Oil
- 8 Medjool Dates (pits removed)
- 2 Eggs
- Zest of Two Medium Lemons (approximately 2 tablespoons)
- 1 Teaspoon Vanilla
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Thoroughly wash the lemons with soap and water. Dry well with a towel before zesting.
Carefully remove pits from dates before adding to a blender or food processor along with the applesauce, avocado oil, eggs, and vanilla. Blend for about 1 minute at high speed.
In a large mixing bowl, combine cassava flour, lemon zest, baking soda, and salt. Add the mixture from the blender and stir.
Stir the blueberries into the batter.
Form 12 cookies with your hands and/or spoon. Place on prepared baking sheet and bake for about 17 minutes or until a toothpick comes out clean.
Allow to cool for about 20 minutes before enjoying.
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