Servings: 20 small cookies

1 cup peanut butter, creamy 1 cup peanut butter, creamy
2 T coconut butter (melted coconut oil is okay to) 2 T coconut butter (melted coconut oil is okay to)
5 T maple syrup 5 T maple syrup
1¼ cup rolled oats, gluten free 1¼ cup rolled oats, gluten free
½ tsp baking soda ½ tsp baking soda
1 tsp  vanilla extract 1 tsp  vanilla extract
1 lg egg 1 lg egg
¼ tsp sea salt ¼ tsp sea salt
¼ tsp cinnamon ¼ tsp cinnamon
1 cup blueberrries 1 cup blueberrries

Preheat oven to 350 and line baking sheet with parchment paper.
In a medium bowl, stir in the peanut butter, coconut butter or oil, maple syrup, egg and vanilla.
Stir in oats, baking soda, salt and cinnamon and then carefully fold in blueberries. Be gentle - you don't want to squish them, keep them whole.
Roll dough into 1 T ball and place on parchment a paper and flatten slightly with the palm of your hand. Continue until dough is gone.
Bake for 10 minutes. Let cool for another 10 once out of oven. Store in air tight container in fridge.