Maple almond blueberry frosted cookies recipe

Ingredients

• 1 cup almonds
• 3 tablespoons almond butter
• ¼ cup sprouted buckwheat flour, or ½ cup sprouted buckwheat
• ¼ cup tocotrienols or grassfed whey powder
• ¼ cup maple syrup
• ¼ teaspoon sea salt
• 1 teaspoon vanilla bean powder
• Pinch of cinnamon
• Pinch of fresh grated nutmeg
• 1 teaspoon camu camu powder
• 1 teaspoon ashwagandha extract powder (optional)
• 1 teaspoon moringa powder (optional)

• 3 tablespoons coconut oil
• 3 tablespoons raw butter or coconut butter
• ½ cup wild blueberries
• 3–4 tablespoons maple syrup
• Pinch of sea salt
• 1 tablespoon maca powder
• 1 tablespoon lucuma powder

1. Blend almonds into a flour in a high-power blender or a food processor.
2. Add all Maple Almond Cookies ingredients to a food processor, and mix until combined into a wet dough.
3. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
4. Blend all Blueberry Frosting ingredients in a blender or food processor until mixed into a cream.
5. Add extra lucuma if needed to emulsify.
6. Spread Blueberry Frosting onto the Maple Almond Cookies, and chill for about 1 hour, until set.
7. Cut into squares or other shapes. Store chilled.