blueberry muffin top cookies

Makes approximately 30 cookies

My husband was very accurate in describing these cookies as tasting like muffin tops! They aren't your usual crunchy cookie but soft just like the best part of any blueberry muffin. The brand of coconut yoghurt and gluten free flour you use will impact on the texture of the cookies, but regardless, they are yum.

Poppy bakes...

1. Preheat oven to 190°C and line baking tray with baking paper
   
   
2. Using a spatula, mix together
   1 cup coconut sugar and 
   1.5 cups coconut yoghurt.
   
   
3. Add
   1 egg and
   1 teaspoon vanilla essence and mix together, then set aside.
   
   
4. Stir together
   2 cups gluten free plain flour,
   2 teaspoons baking powder and
   1/2 teaspoon celtic sea salt.
   
   
5. Add wet ingredients to dry and fold together.
   
   
6. Gently fold in
   1 punnet / 1 cup blueberries.
   
   
7. Spoon desired sized mounds on to baking paper with adequate space in between and bake for 10-20 minutes or until golden.
   
   
8. Cool cookies on a wire rack before eating.

For an energy boosting snack, team these cookies with a glass of coconut water

Notes
These cookies are beautifully soft with a slightly chewy texture, so be sure to carefully lift them off the baking tray using a flat spatula when placing them on a wire rack to cool.