1. Gather your ingredients, preheat your oven to 350 F (175 C), and line a cookie sheet with parchment paper.
2. Combine dry ingredients. In a medium mixing bowl, add the almond flour, cornstarch, baking soda, and salt. Stir to combine.
3. Whisk wet ingredients. In a separate bowl, add the cashew butter, lemon juice, lemon zest (about 1 large lemon), and extracts. Whisk until smooth and well-combined. (Tip: Remember to zest your lemon before cutting it!)
4. Combine wet & dry ingredients: Add the wet ingredients to the dry ingredients and stir until fully combined.

5. Gently fold the dried blueberries into the dough. The dough should be slightly sticky.

6. Use a cookie scoop to form cookies and drop individually into the powdered sugar. Roll the cookie around to coat evenly. I used a 1 ¾ inch cookie scoop, if you don't have a cookie scoop simply use a spoon to portion the dough.
7. Place the dough balls about 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 16-18 minutes, or until the edges are golden and the tops have cracked open. Makes about 10-12 cookies, depending on the size of the scoop used.

Makes approximately 10-12 cookies about 2 inches in size.