These Almond Blueberry Cookies are delicious 4-ingredient cookies made with no eggs, no dairy, and no refined sugar but with 6 grams of protein each. They are also gluten-free with a moist and chewy texture.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Almond Blueberry Cookies
Ingredients
- 2 cups Almond Flour - (note 1)
- ⅓ cup Maple Syrup - (note 2)
- ¼ cup Coconut Oil - melted, cooled (note 3)
- ½ cup Blueberries - (note 4)
Optional
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- Sliced Almonds
Instructions
- Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
- In a large mixing bowl, stir almond flour, maple syrup, and melted coconut oil. Add vanilla extract, and salt if used.
- Stir with a rubber spatula until the dough forms.
- Fold in fresh blueberries, and gently stir to incorporate without breaking them.
- Divide the dough into 8 balls. The dough is sticky, so you may want to oil your hands to roll the dough balls.
- Place each dough ball onto the prepared baking sheet leaving an inch between each and press the top slightly if you want to flatten the cookies. Sprinkle sliced almonds on top and press lightly to stick them in. These cookies do not spread very much as they bake, which means the shape you give them now is almost what you get after baking them.
- Bake the cookies in the center rack of the oven for 15-18 minutes at 350 °F (180 °C) until golden brown on the edges.
- Let them cool them down for 15 minutes on the cookie sheet, then slide a spatula under each cookie and cool down on a wire rack for 1 hour.
Notes
Nutrition
Ingredients and Substitutions
You only need 4 base ingredients for these cookies, here’s how to pick them.
- Almond Flour – This forms the base of the cookies, providing a naturally gluten-free and protein-rich structure. Almond meal also works. Coconut flour wouldn’t work. The only potential alternative is sesame seed flour but I haven’t tried that.
- Maple Syrup – This sweetens the cookies. Agave syrup or coconut nectar also work. I don’t advise using sugar or crystal sweetener in this recipe.
- Coconut Oil – This adds moisture and richness. Melted vegan butter, olive oil, or avocado oil also work. Make sure it’s measured after melting and cooling.
- Blueberries – These add bursts of fresh, fruity flavor. Fresh, small blueberries work best but you can use frozen ones.
How to Make Almond Blueberry Cookies
This recipe is super simple. Here’s how to make these cookies in a few pictures.
Pour all the ingredients in a large mixing bowl.
Stir them very gently to combine the batter without breaking the blueberries.
Form cookie dough balls and place them on a baking sheet. Flatten them with your hands. You can add some sliced almonds on the top.
Bake the cookies in the center rack of the oven for 15-18 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for perfect cookies
- Limit Blueberry Addition – Use the exact amount of blueberries specified to prevent fragile cookies.
- Avoid Frozen Blueberries – Fresh blueberries are recommended as frozen ones release too much water.
- Wild Berry Option – Small wild blueberries can make the cookies even firmer.
- Oiled Hands for Rolling – Oil your hands to easily roll the sticky dough into balls.
- Slight Flattening – Press the dough balls slightly if you prefer flatter cookies.
- Almond Slice Topping – Sprinkle sliced almonds on top for added texture and visual appeal.
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