1/8 teaspoon salt
1½ cups blueberries (more or less as needed) Depending on the season you can use fresh blueberries or frozen and thawed
Grease 2 cookie sheets with coconut oil. Whisk together the milk, eggs, and honey until thoroughly combined. In a separate mixing bowl, stir together gluten-free flour and salt. Slowly add the liquid mixture to the flour until a dough forms. Preheat oven to 325. Roll a tablespoon of dough into a ball between your hands, and place them on a greased baking sheet with room to expand. Place blueberries on top of the cookies in a paw pattern and press firmly to cement them in the dough. Be sure that there is dough on all sides of the blueberry so that the top of the berry protrudes slightly. If the blueberries aren't pressed down all the way, they will pop off during the baking process.
Bake at 325°F for 22-25 minutes, or until lightly browned.
Cool completely before serving. Refrigerate in an air-tight container to preserve freshness.
Yeild: 2 1/2 dozen