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Gluten-Free Dairy-Free Chocolate Blueberry Almond Cookies

16 Tbs. plant based, vegan butter
3 large eggs
1 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 cup almond flour
3 cups Pamela’s Gluten-Free Baking Flour
2 cups chocolate covered blueberries

Preheat the oven to 355 degrees.
Cream together the vegan butter and eggs, until light and fluffy.
Add the sugars and beat well.
Add the vanilla, baking powder, baking soda, and sea salt.
Gradually add the the almond flour and gluten-free flours and mix until well combined.
Fold in the chocolate covered blueberries.

Refrigerate for 20 minutes.

Spoon 1″ balls on to parchment lined baking sheets and bake for about 15 minutes.
Cool for 10-15 minutes on the cookie sheet before enjoying or moving to a plate!