Preheat oven to 350°F (175°C)
Line a baking sheet with parchment paper
Blend cottage cheese (optional but recommended) until smooth for a better cookie texture
In a bowl, combine cottage cheese, egg, vanilla, lemon zest, lemon juice, and sweetener
Stir in almond flour, coconut flour, baking powder, and salt
Fold in blueberries gently
Scoop dough into small mounds on baking sheet and slightly flatten (they won’t spread much)
Bake for 15–18 minutes until golden on edges
Mix glaze ingredients and drizzle over cooled cookies
