Step 1

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2

Mix the nut or seed butter, maple syrup, coconut flour, oil, vanilla, cinnamon, and salt in a large bowl. Stir with a wooden spoon until thickened, about 30 seconds. Gently fold in the blueberries. It will be a stiff dough.

Step 3

Form the cookie dough into ten small balls and place on the baking sheet. Gently flatten into discs. Bake for 8 to 10 minutes, or until golden. Cool for 10 minutes before removing from the sheet and cooling fully on a rack.

Step 4

These are best kept in a sealed container in the refrigerator or another cool place, for up to 3 days, as the berries will spoil quickly at room temperature.