Ingredients:
- 3 tbsp of coconut butter
- 1/2 cup of coconut sugar
- 1/4 cup of honey
- 1 egg
- 1 tbsp of water
- 1/2 cup of gluten-free all-purpose flour
- 1/2 tsp of pink himalayan salt
- 1 1/2 cups of rolled oats
- 2 tbsp of blueberries (dried or fresh)
Directions:
- Preheat oven to 350 F.
- Line cookie sheet with parchment paper.
- Using a mixer, mix in coconut butter, coconut sugar, honey, egg, and water.
- Sift dry ingredients and stir in oats and blueberries.
- Combine both dry and wet ingredients and blend well.
- Using a teaspoon, scoop out dough and place on cookie sheet.
- Bake for 15-20 minutes.