If you’ve got one lemon and a handful of dried blueberries, you’re just 30 minutes from soft, golden cookies with a gooey citrus center and a burst of berry in every bite. All you need is: ⅓ cup Coconut Oil (melted but cool) ⅓ cup Honey 1 Egg Zest and Juice of 1 Lemon 2 cups Almond Flour ½ cup Tapioca Flour ¼ tsp Salt 1 tsp Baking Powder ½ cup Dried Wild Blueberries 4 tbsp Unsalted Butter (softened) ½ cup Agave, Honey, or Maple Syrup 2 Eggs 4 Egg Yolks 1 tsp Lemon Zest ⅓ cup Lemon Juice | We’re

The Tip To Remember When Swapping Sugar With Agave For Baking - Tasting Table