Blueberry Oat Cookies

Ingredients

• 1/2 cup softened coconut oil
• 1/2 cup maple sugar
• 1 tsp vanilla extract
• 1 organic free range egg or 1 flax egg (1 1/2 tbsp flax meal mixed with 3 tbsp warm water, rested for 15 mins)
• 1 cup oat flour
• 1 1/4 cup rolled oats
• 1/2 tsp bicarbonate of soda
• 1/4 tsp fine himalayan salt
• 1/2 cup fresh blueberries

Directions

Using an electric whisk, beat together softened not melted coconut oil and maple sugar until smooth. Add egg or flax egg and vanilla and beat again until smooth. Add the oat flour, oats, bi carb soda and salt to your food processor, add whisked wet ingredients and blend until well combined. Pour into a bowl and carefully fold in the blueberries. Cover & refrigerate for 20 minutes to firm the dough. Preheat oven to 180C. Drop round balls of cookie dough onto a lined/greased cookie sheet. Press the balls down to form a cookie shape. Bake for about 20-24 mins or until edges just begin to turn golden brown. Allow the cookies to cool for a few minutes on baking sheet before transferring to a wire rack to cool completely.