apple blueberry scookie (scone cookie)

w/ coconut cashew frosting

the scookie

the wet

1/2 apple (sliced)

4 dates (pitted)

1 tsp vanilla

1 flax egg (1 tbs flax meal + 3 tbs water)

1/4 cup apple sauce

1 lemon (2 tbs lemon juice + lemon zest)

the dry

3/4 cup blanched almond flour

1 1/2 tbs coconut flour

3/4 cup vanilla protein powder

1/4 tsp salt

1 tsp baking powder

1 cup blueberries

the icing

1/4 cup cashews

4 dates

1/4 cup Fage 0% fag greek yogurt

1 scoop vanilla protein powder

3 tbs unsweetened almond milk

1 tbs coconut shreds (NOTE: fold in after blended)

• preheat oven to 350 degrees.
• drop 8 dates (4 for scookie, 4 for icing) in boiling water, and make flax egg by combining 1 tbs flax meal + 3 tbs water. let both of those sit for 5 mins.
• once both of those are prepped, drop all "wet" ingredients (apple, dates, vanilla, flax eggs, lemon juice) into a food processor.
• blend all "dry" ingredients in a medium bowl (almond + coconut flours, protein powder, salt, baking powder). 
• once dry is blended, drop in the "wet" ingredients from food processor. mix well, then fold in blueberries.
• spray cookie sheet with avocado oil. drop 2-3 inch balls of batter on cookie sheet to form 8-10 scookies. 
• bake for 14 minutes.
• to the make the frosting, blend all ingredients (except coconut shreds) in a food processor. once thoroghly blended, fold in coconut shreds. refrigerate frosting mixture for 10 minutes, then spread a-top the scookies!