Blueberry Cream Cookies

Ingredients

• 2 tbsp (30 g) dairy-free cream cheese
• 1 tsp (5 g) unsweetened coconut yogurt
• 1 tsp (5 g) monk fruit sweetener or maple syrup
• 1/2 tsp vanilla extract
• 1/3 cup (50 g) blueberries
• 1 tsp (5 g) chia seeds
• 2 tbsp (14 g) almond flour
• 1 tbsp (7 g) coconut flour
• 1/4 cup (60 ml) liquid egg whites
• 1 tsp (5 ml) coconut oil, melted
• 1/2 tsp sodium-free baking powder
• Pinch of salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Mix the cream cheese, yogurt, sweetener, and vanilla. Freeze 2 small spoonfuls for 10 minutes.
2. Preheat oven to 350°F (175°C). Line a small 9 × 13-inch (23 × 33 cm) baking sheet with parchment paper.
3. Mash half the blueberries with the chia and keep the rest whole.
4. Mix the almond flour, coconut flour, egg whites, coconut oil, baking powder, and salt, then fold in all the blueberries.
5. Shape 2 thick cookies, press a frozen cream spoonful into each, and seal with dough. Bake for 10–12 minutes, until firm and lightly golden. Cool for 10 minutes on the sheet.