{Gluten Free} Blueberry Cookies

I got a great deal on a couple of pounds of organic blueberries at Costco last week so I have been trying to make some new recipes using blueberries before they go bad. These blueberry cookies are the perfect little bite for an on the go morning treat. But really they can be enjoyed any time a day & are especially good paired with a nice steamy cup of coffee. They are pretty simple to make and they are topped with the most delicious candied lemon peel. {I seriously couldn't stop eating the stuff} Plump, moist, and not to sweet they'll make the perfect weekend treat. {I hope my poetic skills really make you want to try these} ;)







What you'll need:
2 mixing bowls
something to mix with

measuring cups
measuring spoons
cookie sheet
parchment paper or non stick cooking spray

Ingredients:
1 3/4 cup of gluten free all purpose flour
1 teaspoon golden flax seed powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 stick of butter (room temp)
3/4 cup of brown sugar
1 egg (room temp)
1 teaspoon vanilla
1 tablespoon milk (room temp)
1 cup fresh blueberries

Candied Lemon Peel: mix together 2 tablespoons regular sugar & zest of one lemon

Now for the how to:
In a small bowl combine flour, flax powder (see previous post on how to make flax powder), salt, baking powder, cinnamon. Mix to combine then set aside. In large bowl combine butter, brown sugar,
egg, and vanilla. Once combined pour dry ingredients into wet. Note that the dough will be very thick! Don't worry you haven't done anything wrong. Now incorporate the tablespoon of milk. After the milk is all mixed in then you'll want to fold in the blueberries. Cover and refrigerate your dough while you make the candied lemon peel & while you're oven heats up. Set your oven to 350 degrees. Take a heaping spoonful of dough and top with a generous amount of candied lemon peel. Bake for 12 minutes. Allow cookies to cool a bit before you remove them from the cookie sheet. This recipe yields 12 cookies.

 This recipe was adapted from How Sweet It Is.