1 1/2 cups organic brown rice flour
1/3 cup organic almond meal*
2 pinches of organic sea salt
1/2 tsp organic aluminum-free baking powder
1/3 cup organic muscovado brown sugar (or cane sugar)
1/2 cup organic blueberries
1 tsp organic vanilla extract
1/4 cup water
1 tsp organic coconut oil
*Substitute with almond flour or make your own meal by processing raw almonds in the food processor.
Preheat oven to 325°F.
In a food processor combine flour, baking powder, salt, and sugar. With the food processor running, combine vanilla, oil, and water into dry mixture.
In a separate bowl, gently crush blueberries with a fork (leave more whole than not). Set aside.
Portion level tablespoons of dough and use hands to form into balls. Place on baking sheet or slightly greased pan.
Gently thumbprint dough ball in the centre (a small spoon would work too).
Fill thumbprints with blueberries.
Bake for 15-18 minutes. Let cool for 5 minutes and enjoy.
(Makes 12 cookies)