Blueberry Lemon Almond Cookies

Ingredients:

• 1/2 cup almond oil
• 1/2 cup sugar
• 1/3 cup packed light brown sugar
• 1 tsp almond extract
• 1 large egg
• 1 tsp lemon zest
• 1/2 lemon, juiced
• 1.5 cup almond meal/flour
• 1 cup all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup almonds, chopped
• 1/2 cup fresh blueberries

Directions:

1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. In a stand mixer fitted with paddle, add almond oil, sugar and light brown sugar. Cream on medium speed, until fluffy for about 1 minute. With the mixer on low, gently stream in almond extract, egg, lemon zest and juice.
3. In a separate bowl, sift the rest of dry ingredients (flours, salt and baking soda). With the mixer on low, add sifted ingredients and chopped almonds. Stir until just combined. Do not over-mix cookie dough.
4. Remove dough bowl from mixer and with a spatula, carefully fold fresh blueberries into cookie dough.
5. Scoop cookie dough with a small ice cream scoop onto baking sheets, leaving enough room between scoops. Using the back of a measuring cup, gently press down onto cookie dough to form a disk.
6. Bake cookies for 10 to 12 minutes. Remove cookies from oven to cool on baking sheets for 5 minutes, before cooling it off completely on cooling racks.
7. Enjoy cookies with a glass of milk and fancy paper straws 😉