Servings: 12 Cookies
Almond Flour Blueberry Cookies
This grain-free almond flour cookies recipe is studded with fresh blueberries for a fruit lover's delight. With less sugar and a boost of healthy fats and fiber, these easy cookies are a healthier treat or snack.
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
Serving: 1cookie (of 12), Calories: 141kcal, Carbohydrates: 8g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Monounsaturated Fat: 1g, Cholesterol: 27mg, Sodium: 53mg, Fiber: 2g, Sugar: 5g