2½ cups gluten free oat flour
1 tsp baking powder
1 tsp ground vanilla beans or 1 tsp vanilla extract
½ tsp salt
½ cup coconut butter
½ cup maple syrup
2 flax eggs (I used flax egg replacements)
½ cup blueberries
Juice of 1 medium lemon

Read more at http://mywholefoodlife.com/2014/05/14/lemon-blueberry-cookies/#kj9PLOCI8chyeaDL.99

2 ½ cups gluten free oat flour 1 tsp baking powder 1 tsp ground vanilla beans or 1 tsp vanilla extract 2 flax eggs (I used flax egg replacements)

Preheat oven to 350.
In one bowl, mix all the dry ingredients.
In a mixing bowl, mix the coconut butter, maple syrup and vanilla together.
Add in the eggs and lemon juice.
Add the dry ingredients to the wet and mix until combined.
Lastly, fold in the blueberries
Drop cookies onto a lined baking sheet. I used a cookie scoop for this.
Bake for 8-10 minutes.
Let the cookies cool completely before removing them from the baking sheet.

Read more at http://mywholefoodlife.com/2014/05/14/lemon-blueberry-cookies/#kj9PLOCI8chyeaDL.99