Ingredients
- 2 cups gluten-free flour mix
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup fresh blueberries (or frozen, thawed
and drained)
- 3/4 cup coconut oil or real butter
- ½ cup fructevia
- 2 eggs
- 1 1/2 teaspoons fresh grated fresh lemon rind
- 1 teaspoon vanilla extract
- in a mixing bowl add the gluten-free flour
mix, baking powder, and salt then stir to combine.
- in another bowl, beat coconut oil and
fructevia until fluffy texture then add eggs, lemon rind, and vanilla and
stir together until combined.
- mix flour mixture into the creamed mixture
alternately with milk then fold in the berries.
- drop teaspoonfuls sized portions of dough
onto a cookie sheet that has been sprayed with oil cooking oil.
- bake at 375° for 10 to 12 minutes.
- transfer cookies to a wire rack to cool. This
recipe makes approximately 2 1/2 dozen.
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