Blueberry Scone Cookies

These aren't trying to be chocolate chip cookies. They're closer to a scone that got flattened on the way to the oven: dense, a little crumbly, not very sweet on their own, and much better once a spoonful of warm blueberries lands on top.

Why coconut flour matters here

Coconut flour drinks liquid like nothing else in the pantry. Two tablespoons of it soak up the applesauce and turn a loose protein batter into something you can actually scoop. That's also why the dough swings so fast between too wet and too dry. Adjust in tiny amounts and give it a few seconds to absorb before you add more.

The same four-ingredient dough shows up in the Peanut Butter Chocolate Protein Cookies, just with a different topping, so once you've got the feel for it here you've got both.

Tip

Don't cook the berries to syrup. You want them just burst, so they mash into a thick jam that sits on the cookie instead of running off it.

Watch the edges, not the timer

Protein doughs go from soft to dry quickly. Pull them when the tops look set and the edges barely color. They firm up as they cool.

If you want the blueberry thing in loaf form, Blueberry Bread runs on a similar idea. For something sweeter and more bakery-case, the Crumbl-style blueberry cookie is the richer cousin.