A date with a Cancerian + Nostalgia Cookies

Recipe adapted from Bojoun Gourmet:

½ cup room temp sunbutter (you can use almond, peanut, etc)

¼ cup + 2 tablespoons Maple syrup 

1 tablespoon coconut sugar (or 1 tablespoon more maple syrup)

3 tablespoons melted + cooled coconut oil (or butter of choice)

1 teaspoon vanilla extract

¼ cup + 2 tablespoons cassava flour 

¼ cup + 2 tablespoons sunflower flour (simply blend/process raw sunflower seeds or whatever nut/seed matches the butter you’re using -try almond, oat, or more cassava) 

½ teaspoon baking soda

¼ teaspoon pink salt

Handful of blueberries ( you’ll top each cookie with 3 or so — too many + wet cookie or cause it to crack)

flaky salt for topping

HOW TO MAKE THEM

1. Preheat oven 375ºF.

2. Mix together the sunbutter butter, maple syrup, coconut sugar, coconut oil, and vanilla until smooth. In another bowl mix together cassava and nut/seed flour with the baking soda and salt.

3. Combine the ingredients of both bowls till smooth

4. Using an ice cream scoop or larger spoon scoop balls of dough onto the prepared cookie sheet spaced 2-3 inches apart. Top each cookie with a 3 blueberries, top with cardamom, and flake salt (if you like).

  5.Bake the cookies till golden cooked edged and a soft centers (about 8 min), then rotate to bake for another 8.
  6.  Remove the cookies from the oven and let cool on a rack and enjoy

My larger experimental chewy cookies (**kinda moody** results vary!)

-Bake at 350 F for lighter cookies vs 375 F for a bit more crisp/golden tone

-Up flours to 1/2 Cup each 

-Omit coconut sugar

-Add a small spoon (teaspoon) of blueberry jam/preserves 

-Add 2-3 extra TBS of maple syrup

-Add in a small handful of blueberries directly into the mix and fold in gently

-Reduce bake time up to 5 (So baking 5-7 minutes , then rotating to bake for another 5-7) ) minutes (don’t let them get too burnt)