Almond Blueberry Cookies (4 Ingredients, Healthy)

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.

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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!

Almond Blueberry Cookies

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.

5 from 29 votes

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Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Course: Snack

Cuisine: American

Servings: 8 cookies

Calories: 258 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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

Note 1: The recipe works with an almond meal, but it doesn’t work with coconut flour or regular flour. Sesame seed flour might work, but I haven’t tested it.

Note 2: You can use any liquid sweetener like agave syrup or coconut nectar.

Note 3: Make sure the melted coconut oil is measured melted. You can swap coconut oil for melted vegan butter, olive oil, or avocado oil.

Note 4: The smaller the blueberries are, the better the cookie holds together. Frozen blueberries make the cookies really fragile and I don’t recommend that option.

Storage: Store the cookies in the fridge for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw them at room temperature the day before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1cookie | Calories: 258kcal | Carbohydrates: 16.5g | Protein: 6g | Fat: 20.6g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 100.5mg | Potassium: 38.1mg | Fiber: 3.2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.9mg | Calcium: 88.8mg | Iron: 1.1mg | Magnesium: 3.5mg | Phosphorus: 6.6mg | Zinc: 0.1mg

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.

More Cookie Recipes

Coconut Almond Cookies

Almond Cranberry Cookies

Carrot Oatmeal Cookies

Blueberry Oatmeal Cookies