BLUEBERRY COOKIE BITES

BLUEBERRY COOKIE BITES

2 ½ C almond flour (@ HONEYVILLE FARMS BLANCHED)
¼ t sea salt
¼ t baking soda
1/2 T Honeyville Farms Chef Tess Bakeresse Wild women of the East spice (or cinnamon)
½ C organic unrefined coconut oil
3 T raw organic coconut nectar, raw honey, agave nectar*
1-2 T water (if dough appears too dry & crumbly)*
1 t Bakery Emulsion (optional)**
1/2 Cup freeze dried blueberries***

@ HONEYVILLE FARMS BRAND BLANCHED ALMOND FLOUR FOR BEST RESULTS
*If sweeter taste is desired, omit water, & +1T extra sweetener of choice
**Used Honeyville Farms Princess Cake&Cookie brand
***Used Honeyville Farms brand

Preheat oven 350 degrees.
Soften coconut oil if not already liquid form. Mix dry ingredients. Mix wet ingredients, except water. Combine the two mixtures. Add blueberries. Add water once mixed well, and add additional if batter is too dry & flaky- should be the consistency of normal cookie dough. Form dough into large ball on parchment lined baking sheet. Place 2nd piece parchment over dough and press dough into thin, even layer between the two sheets with your hands. Remove top layer parchment and with wet spatula or butter knife score dough into squares. Bake 15+ minutes. Once cooled, break apart into small squares. Store in airtight container or jar in fridge.