Almond Flour Blueberry Cookies are a healthier, refreshing take on classic cookies. With little bursts of fresh berries throughout and the loveliest texture, this wholesome cookie recipe makes a delicious snack.
For my fellow friends who enjoy a sweet treat that comes with some benefits and less sugar, these almond flour blueberry cookies may just be your new favorite treat!
Made with wholesome ingredients and not a lot of added sugar, I see them as a great option for families that try to keep homemade baked goods on the more mindful end of the spectrum.
What do they taste like, you ask?
Buttery little soft hunks of joy with little bursts of blueberry juice from the juicy blueberries.
Soft and pillowy, the texture of these chewy cookies reminds me of muffin tops.
The way I see it, these healthy blueberry cookies are the perfect treat for those who enjoy a fruity dessert and aren’t necessarily in the mood for chocolate.
If, however, you are in the mood for chocolate, I highly recommend my Almond Flour Chocolate Chip Cookies with Walnuts. They have received rave reviews over the years!
I have included a coconut flour version in the recipe card below that uses either cane sugar or coconut sugar and a little almond butter.
The texture turns out firmer and the cookies taste sweeter. My personal preference is the almond flour version but I wanted to include a coconut flour option for those who prefer baking with coconut flour.
It is also a good option for those who follow a low carb or ketogenic diet because sugar-free sweetener can be used for a sugar-free cookie.
So in the event you’re looking for a grain-free cookie recipe that is designed to leave you feeling refreshed, try out these delicious cookies.
I love that you can be a novice baker and still have great success with this easy recipe, because no stand mixer, electric mixer, hand mixer, or baking experience is required.
If you aren’t grain-free and you enjoy oatmeal cookies, make my 5-Ingredient Healthy Blueberry Oatmeal Cookies.
Let’s discuss the simple ingredients for these tasty almond flour cookies.
Ingredients for Almond Flour Blueberry Cookies:
Butter or Coconut Oil: The fat portion of these grain-free cookies! Use unsalted butter or coconut oil to bring richness and moisture to the cookies.
For butter, we need ¼ cup, whereas we only need 3 tablespoons of coconut oil because it is greasier.
Egg: One large chicken egg helps bring rise to the cookies and also keeps them held together nicely.
If you have the forethought to do so, bring the egg out of the refrigerator early to get it closer to room temperature. I haven’t tested the recipe with an egg substitute like a flax egg.
Pure Maple Syrup: Used to sweeten the cookies, we use a touch of pure maple syrup. For sweeter cookies, you can add 1 to 3 tablespoons of brown sugar. If you do this, you can omit the tapioca flour.
Pure Vanilla Extract: A splash of vanilla brings warm flavor to the cookies. If you enjoy the flavor of almond extract too, feel free to add 1/2 teaspoon.
Almond Flour: Taking the place of regular all-purpose flour, we use finely ground almond flour for a grain-free option.
I use Bob’s Red Mill Super Fine Almond Flour, which I find brings the best texture.
This is my recommendation over almond meal, which can be fairly grainy. I love that the almond flour adds healthy fats to the recipe in addition to some fiber.
Tapioca Flour: A little tapioca flour brings some starch to the recipe so that the cookies are nice and soft and pillowy instead of grainy.
While this is an optional ingredient, it does give the cookies more structure and ensures they don’t crumble when you pick them up.
Baking Powder and Baking Soda: The leavening agents here. Baking powder and baking soda help cookie dough rise and ensure it doesn’t spread too much during the baking process.
Ground Cinnamon and Sea Salt: A little ground cinnamon brings some warm flavor to the cookies, and salt enhances all of the flavors.
Lemon Zest (optional): If you enjoy the combination of blueberry and lemon, add some lemon zest into the cookie dough! It adds citrus essence for more depth of flavor.
Fresh Blueberries: The star of the show here. We use fresh blueberries instead of chocolate chips, which brings pops of fresh berry goodness to these healthy cookies.
I haven’t tested the recipe using frozen blueberries but I don’t recommend it as frozen fruit holds more moisture than fresh fruit, which can throw off the texture.
Recipe Customizations:
- Add 1/2 cup of semisweet chocolate chips or white chocolate chips for added fun.
- If you love a nutty crunch, add 1/2 cup of chopped walnuts or pecans.
- For an optional lemon glaze, combine 1/2 cup of powdered sugar with 1 tablespoon of fresh lemon juice and stir well until the powdered sugar is dissolved. Drizzle this glaze over the finished cookies for extra sweetness and lemon flavor.
Now that we’ve discussed the basic ingredients for this gluten-free blueberry cookie recipe, let’s make it!
How to Make Almond Flour Blueberry Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
Melt the butter (or coconut oil) in a microwave-safe mixing bowl. Whisk in the egg, pure maple syrup, and vanilla extract until creamy and the wet ingredients are well combined.
In a separate bowl, stir together the almond flour, tapioca flour (if adding), baking powder, baking soda, sea salt, and cinnamon until the dry ingredients are combined.
Pour the flour mixture into the mixing bowl with the wet mixture and stir until a thick dough forms.
Fold in the lemon zest (if adding) and the blueberries until they’re well-incorporated into the cookie dough.
Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like. I make 9 large cookies and use a small cookie scoop to do so.
Be sure to give the cookie dough balls have plenty of room to grow, as the dough will spread throughout the baking process. If you’d like, you can press extra blueberries into the tops of the dough (this is what I do).
Bake cookies on the center rack of the preheated oven for 8 to 12 minutes (I do 10), or until the edges are slightly golden brown and the centers have set up.
Remove the cookies from the oven and allow them to cool for 15 minutes before diving in! If you have a cooling rack, feel free to transfer the cookies to the wire rack after they have cooled for 15 minutes. This also helps prevent soggy bottoms.
Store cookies in an airtight container or a zip lock bag in the refrigerator for up to 5 days. Cookies can also be frozen in a zip lock bag for up to 3 months.
And that’s it! A healthier cookie recipe that is perfect for my fellow fruit lovers.
If you enjoy making homemade healthy baked goods, also try out some of these healthy cookie recipes.
More Healthy Cookie Recipes:
- Almond Flour Banana Cookies
- Paleo Morning Glory Cookies
- Keto Lemon Cookies
- Applesauce Oatmeal Cookies
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
Blueberry breakfast cookies, let’s go!
Almond Flour Blueberry Cookies
Equipment
Ingredients
- ¼ cup unsalted butter melted (or or 3 Tbsp melted coconut oil)
- 1 large egg lightly beaten
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1½ cups almond flour
- 2 Tbsp tapioca flour optional but recommended
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 tsp lemon zest optional
- ½ cup fresh blueberries plus more for pressing on top
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Melt the butter (or coconut oil) in a microwave-safe mixing bowl. Whisk in the egg, pure maple syrup, and vanilla extract until creamy and the wet ingredients are well combined.
- In a separate bowl, stir together the almond flour, tapioca flour (if adding), baking powder, baking soda, sea salt, and cinnamon until the dry ingredients are combined.
- Pour the flour mixture into the mixing bowl with the wet mixture and stir until a thick dough forms.
- Fold in the lemon zest (if adding) and the blueberries until they’re well-incorporated into the cookie dough.
- Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like. I make 9 large cookies and use a small cookie scoop to do so. Be sure to give the cookie dough balls have plenty of room to grow, as the dough will spread throughout the baking process. If you’d like, you can press extra blueberries into the tops of the dough (this is what I do).
- Bake cookies on the center rack of the preheated oven for 8 to 12 minutes (I do 10), or until the edges are slightly golden brown and the centers have set up.
- Remove the cookies from the oven and allow them to cool for 15 minutes before diving in! If you have a cooling rack, feel free to transfer the cookies to the wire rack after they have cooled for 15 minutes. This also helps prevent soggy bottoms.
Notes
Coconut Flour Blueberry Cookies
Ingredients:- ½ cup butter or coconut oil, melted
- 2 Tbsp creamy almond butter or peanut butter
- 2 large eggs
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour, leveled
- ½ cup granulated cane sugar*
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¼ tsp ground cinnamon
- ½ cup fresh blueberries
- Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until all of the wet ingredients are combined and creamy.
- Stir together the coconut flour, granulated sugar, baking soda, and sea salt in a separate bowl until the dry ingredients are combined.
- Transfer the dry ingredients into the bowl with the wet ingredients and stir well until a thick and sticky dough forms. Fold in the blueberries until they are well distributed throughout the dough. If the dough appears very greasy, cover it with plastic wrap and refrigerate for 15 minutes. Otherwise, bake cookies immediately.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop mounds of coconut flour cookie dough onto the prepared baking sheet, making any size cookies you like. You can use a cookie scoop if you have one! Leave plenty of room between mounds of dough, as cookies will spread.
- Bake cookies for 9 to 11 minutes, or until the edges are slightly golden brown and they appear set up. Smaller cookies need less baking time, so start with 8 minutes and go from there if you’re baking small cookies.
- Remove the cookies from the oven and allow them to cool for at least 15 minutes before moving them from the cookie sheet. They will crumble easily if you try to move them before they have a chance to set up. If you have a wire rack, feel free to transfer the cookies over to a wire rack after they have cooled.
- Serve, and enjoy!
Nutrition
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Easy to make and came out really good!
I made medium size cookies and it came out 9 cookies.
I recommend 🙂
Thanks so much for sharing your experience, Tayla! This is super helpful to others who want to try making the cookies 🙂 xoxo
Made these last night with coconut oil and coconut sugar and the almond flour. I made 8 big “cookies”. They were delicious. They were more like a muffin top as they were quite soft – but then again I did add more blueberries and the blueberries on top. I would bake them a couple extra minutes next time and definitely cool on a rack so the bottoms don’t get soggy. I highly recommend!
Thanks for the tips, Patti! I’m happy you enjoy the cookies! Thanks so much for swinging back around to share your feedback.