Flourless Lemon Cookies With Blueberry Whipped Cream
[Vegan, Gluten-Free]

To Make the Cookies:

1. Preheat oven to 350°F.
2. Add all ingredients to your food processor and blend well.
3. Scoop onto a parchment-lined baking sheet.
4. Flatten with a spatula.
5. Bake for 12 minutes or until set.
6. Let cool completely before removing and frosting.

To Make the Whipped Cream:

1. Refrigerate a can of coconut milk overnight and the next day scoop out the solid coconut cream into a mixing bowl.
2. Blend the package of freeze-dried blueberries in a small blender until it forms a fine powder.
3. Add the blueberry powder, vanilla, and maple syrup to your bowl and whip the cream until fluffy and stiff peaks form.
4. Taste and adjust for sweetness.
5. Scoop the whipped cream into a gallon-size plastic bag and snip off the tip to pipe the cream onto each cookie.
6. Garnish each cookie with blueberries and serve.