Here’s a brand new delectable cookie recipe using dried blueberries and crunchy sprouted pumpkin seeds! The result is a vanilla blueberry crunchy cookie you will love! They are crumbly and delicate, so handle with care. Bonus! They are starch free!

Blueberry Pumpkin Seed Biscotti

Ingredients:

2 Eggs

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Fine Sea Salt

1/3 Cup of Dried Blueberries (I used these)

1/3 Cup of Sprouted Pumpkin Seeds (like these) Regular pumpkin seeds will give you different results than sprouted.

Directions:

Preheat your oven to 350º degrees F.

In a medium bowl, beat the eggs with a hand held mixer. Then add the olive oil, maple syrup and vanilla extract to incorporate. Sift together the Coconut Flour, Baking Soda and Salt. Add it to the liquid ingredients, and blend until incorporated. Finally, beat in the dried blueberries and pumpkin seeds.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Place the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Store in an airtight container after cooling. Enjoy!

Makes 12