- 1 ½ cups almond flour
- 1/3 cup coconut flour
- ¼ cup granulated monkfruit sweetener
- 1 tablespoon Nutiva Organic Chia seeds
- 1 ½ teaspoon baking powder
- 1/3 cup cashew milk
- 3 tablespoons Nutiva Organic MCT Oil
- 2 eggs, separated
- 2 teaspoons lemon zest
- 1 teaspoon almond extract or vanilla extract
- ¾ cup blueberries
- 1/3 cup sliced almonds
Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
In a large bowl, whisk the almond flour, coconut flour, sweetener, chia seeds and baking powder.
Stir in the milk, MCT oil, 1 egg plus 1 egg yolk (saving the white for step 5), lemon zest, and almond extract. Once combined, fold in the blueberries and sliced almonds.
Using a ¼ cup measure, scoop the batter onto the prepared pan. Using damp hands, form into a cookie shape, about 1 inch thick.
In a small bowl, whisk the remaining egg white and brush it on top of the cookies. Bake for 20-25 minutes until golden. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Store leftover cookies in a lidded container in the fridge for up to 5 days or on the counter for up to 3 days. Wrap individually and freeze for up to 3 months.