I think these two-bite cookies are hand’s down the easiest cookies I’ve ever made. Seriously. I also think they’re the cutest, babiest-sized cookies I’ve ever made. They’re itty bitty morsels of goodness and the dried blueberries fool me into thinking they’re chocolate chips. Also, for those who can’t eat eggs, these are egg-free!
These cookies are best eaten fresh out of the oven and I highly recommend drizzling them with coconut butter. The cookies are soft and crumbly, with a slight chewiness from the dried blueberries. The texture is a bit more dense because of the coconut flour, so for those unfamiliar to coconut flour, it may come as a surprise.
Inspiration for this recipe came from The Coconut Mama.
- 3 Tbsp coconut flour
- 2.5 Tbsp cold grass-fed butter
- 1/2 tsp pure vanilla extract
- 1/2 – 1 Tbsp raw honey (I used raw blackberry honey)
- Pinch of sea salt
- 2 Tbsp unsweetened dried blueberries or dark chocolate chips
- Coconut butter for drizzling, optional
- Preheat oven to 365 degrees F. Line a small baking sheet with parchment paper or a nonstick mat.
- Combine all the ingredients, except the blueberries in a food processor and pulse until a dough forms (a pastry blender will work too). Add in the dried blueberries and pulse for a few seconds more. The dough will be slightly sticky and a little crumbly.
- Form into 6 – 8 balls. These are bite-sized, so they are quite tiny! Flatten slightly on the baking sheet.
- Bake for 8 – 9 minutes or until lightly golden.
- Drizzle with coconut butter, if desired, and enjoy warm right out of the oven.