Ingredients

Filling:
2 cups blueberries
1 Tbsp Maple Syrup
¼ cup Water
¼ cup Lemon Juice
½ tsp Nutmeg
1 tsp Cinnamon
1-2 Tbsp Arrowroot Powder

Cookie:
2 cup Blanched Almond Flour
1 cup Arrowroot Powder, plus ½ cup for dusting
1 tsp Salt
1 tsp Pure Vanilla Extract
⅓ cup Maple Syrup
¼ cup Organic Coconut Oil, melted

Directions

In a medium sized sauce pan, add the blueberries, syrup, water, lemon juice, nutmeg and cinnamon. Heat over medium heat.

Bring filling to a boil, while stirring. Continue to stir frequently, while “mashing” the filling with a wooded spoon.

Once the liquid has reduced, turn heat down and add arrowroot powder. Stir continuously until thickened. Remove from heat and set aside for filling the cookies. Can add additional ½ cup blueberries if desired.

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the almond flour, arrowroot, and salt.

Add in the vanilla extract, maple syrup, and melted coconut oil. Stir until all ingredients are combined and you have a ball of cookie dough. **You can use your hands for this as well.

Prepare a baking sheet lined with parchment paper.

Take a small ball of dough and roll until about the size of a ping-pong ball. Use extra arrow root powder when working with the dough if necessary.

Place on cookie sheet and press thumb into center making a well.

Add about a teaspoon (give or take) of filling to the center of the cookies. Repeat until all dough has been used.

Place in the oven and bake cookies for 20 minutes.

Remove from oven and place on a cooling rack.

**Any remaining filling can be refrigerated or frozen and saved for future use.