Jenn created this recipe, originally using tahini and carob, it tastes like a brownie! We had some lucuma and of course some blueberries, so decided to make a new version of our loveable pebbles. You can liken these to soft scones…with a caramely, fruity taste, so yummy!
Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
Combine dry ingredients in a medium bowl. Then combine water, almond butter and vanilla extract, stir until combined and then add into dry ingredients.
Spoon dough onto prepared cookie sheet, bake for 15-17 minutes or until baked through.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/03/sketch-free-vegan-fun-with-blues/