Whole Wheat Blueberry Almond Cookies

Preheat oven to 350ºF and line a baking pan with parchment paper.

In a large mixing bowl, stir flour, sea salt, cinnamon, and baking powder and baking soda. Set aside.

In a medium-sized bowl, whisk honey, nut butter, flax egg, coconut oil, and almond extract. Pour into the dry ingredients and stir to combine. Gently fold in the blueberries, being careful not to smash any.

Scoop portions about the size of an ice cream scooper or slightly smaller, roll into balls, and distribute evenly on the baking pan. Sprinkle each with sea salt and bake for 15–17 minutes, or until firm and golden brown.

Remove from oven and cool slightly before serving. Store leftovers in an airtight container for up to one week. Enjoy!