Vegan Blueberry Muffin Cookies

veganricha.com

Suzanne Riome

Enjoying a primarily plant-based lifestyle

subheading: for the almond flour cookie:

1 ¼ cup ( 140 g) almond flour I use blanched super fine almond flour

⅓ cup ( 40 g) tapioca starch

¼ teaspoon baking soda

⅛ teaspoon salt

2 tablespoons powdered sugar or use cane sugar or light brown sugar

subheading: Wet ingredients:

1 tablespoon semi solid refined coconut oil measure when semi solid, melt before using

½ teaspoon vanilla extract

1 teaspoon lemon juice

½ teaspoon lemon zest (optional)

¼ cup ( 60 ml) maple syrup

subheading: for the blueberry streusel topping:

2 to 3 Tablespoons of dough from above

2 tablespoons almond flour

1 tablespoon brown sugar

a generous pinch salt

⅛ teaspoon cinnamon

½ cup ( 75 g) blueberries preferably fresh, wash throroughtly and pat dry if using frozen berries

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