Servings: 12 - 16 cookies
Ingredients
Cookie Ingredients
- 1/3 cup coconut oil, melted but cool
- 1/3 cup honey
- 1 egg
- 1 lemon, zested and juice
- 2 cup almond flour
- 1/2 cup tapioca flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup dried wild blueberries
Curd Ingredients
- 4 tablespoons unsalted butter, softened
- 1/2 cup agave nectar, honey or maple syrup
- 4 egg yolks
- 2 eggs
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
- To start, make the curd by whisking the butter and agave together. Add the eggs, egg yolks, lemon zest and juice. Whisk until smooth. Cook in a pot over medium low heat until thickened, roughly 5-7 minutes. (It should coat the back of a spoon!)
- Add the curd to a bowl, cover with plastic wrap touching the surface and chill while you make the cookies – I find chilling in the freezer in a shallow bowl works best!
- In a medium bowl, whisk together the almond flour, tapioca flour, salt and baking powder. Set aside.
- In a large bowl, whisk together wet ingredients – coconut oil, honey, egg, lemon juice and zest.
- Add the dry ingredients to the wet ingredients and mix! Add the blueberries and mix again.
- Refrigerate the dough for 30 minutes while waiting for the curd to finish cooling.
- When ready to bake, preheat the oven to 350 and line a baking sheet with parchment paper.
- Scoop 1-2 tablespoon balls of cookie dough onto the baking sheet. Roll into balls and press into a flat cookie shape with a dimple in the middle to hold the curd.
- Add 1 heaping teaspoon of the cooled curd into the center of each cookie.
- Bake for 9-11 minutes or until the curd just appears set and the cookies are the tiniest bit golden.
- Cool on the pan for 5 minutes before transferring to a cooling rack to cool the rest of the way.
- Enjoy and store leftovers in the fridge!
Tips
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 474
- Sugar: 6.4g
- Sodium: 1039mg
- Fat: 43.3g
- Saturated Fat: 23.3.g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.2g
- Protein: 8.5g
- Cholesterol: 524mg
© The Toasted Pine Nut