Blueberry Cookies

• 2 Tablespoons Flaxseed Meal
• 6 Tablespoons Water
• 3 Tablespoons Peanut Butter
• 1/4 cups Soy Milk
• 3/4 cups Olive Oil
• 1 teaspoon Vanilla
• 1 cup White Flour
• 1 cup Whole Wheat Flour
• 1-1/3 cup Sugar, Plus More To Sprinkle On Cookies
• 1/2 teaspoons Salt
• 1 Tablespoon Baking Powder
• 1-1/2 Tablespoon Lemon Zest
• 3/4 cups Fresh Blueberries

1. Preheat oven to 350u0b0F.
2. In small saucepan, boil flaxseed meal and water for 1-2 minutes. It should look like a wet paste. Mix flaxseed paste, peanut butter, soy milk, olive oil, and vanilla until well combined.
3. In separate bowl, mix flours, sugar, salt, baking powder, and lemon zest until well combined. Slowly mix the flour mixture into the wet mixture until well combined. Stir in blueberries until well distributed, trying not to crush them.
4. Form a ball of dough about the size of your palm (not too big, not too small) and place on a greased cookie sheet. Press dough ball down slightly to flatten it. Sprinkle with sugar.
5. Bake for 15-20 minutes.
6. Makes about 12-15 cookies.

water, peanut butter, ubc, olive oil, vanilla, white flour, whole wheat flour, sugar, salt, baking powder, lemon zest, fresh blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-cookies/ (may not work)