Gluten-free cookies with lemon and blueberries
Do you think the right cookie is crispy or soft? These gluten-free almond blueberry lemon cookies are both! Crispy on the outside, deliciously soft on the inside and oh so good! As a great bonus, you can also make your home sweet-smelling.
Quantity: 14 pcs
Difficulty level: medium
Preparation time: 20 minutes of active time + 1 h standing in the cold + 15 min in the oven
- 130 g almond flour
- 40 g tapioca flour
- 65 g natural almond butter
- 60 ml maple syrup
- 1 tsp baking powder&
- ? tsp ground vanilla
- 1/5 tsp salt
- 1 tsp finely grated lemon zest
- 100 g blueberries
- 2 tsp chia seeds
Preparation of gluten-free cookies:
Mix together the flours, salt, ground vanilla and baking powder. Add almond butter, maple syrup, finely grated lemon zest and, if necessary, approx. 2 tbsp of water. Process everything into a smooth dough. The dough should keep together nicely, but should not be too chewy.
Shape the dough into 14 equal-sized balls and press a hole in the centre of each ball for the filling with your finger or a small spoon. Place the cookies in the fridge for at least an hour.
For the filling, blend the blueberries into a puree and mix with the chia seeds. Let the mixture thicken while the cookies are in the fridge.
Fill the cookies with blueberry puree (in case of the mixture leftovers, you are lucky and you can lick the spoon) and bake the cookies in a preheated oven at 175 degrees for about 15-17 minutes, until the cookies are nicely golden brown. Carefully put the cookies on the cooling rack to cool and enjoy!
NB! If you want something different from blueberries, you can also make fillings with apple puree, cherries, raspberries, strawberries or why not also dewberries. You can add some character with, for instance, cardamom or cinnamon.