Эти 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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Almond Blueberry Cookies
Эти 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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Количество порций: 8 cookies
Калории: 258 килокалория
Ингредиенты:
- 2 чашки Миндальная мука - (примечание 1)
- ⅓ чашку Кленовый сироп - (примечание 2)
- ¼ чашку Кокосовое масло - расплавленный, охлажденный (примечание 3)
- ½ чашку Черника - (примечание 4)
По желанию
- 1 чайной ложки Экстракт ванили
- ¼ чайной ложки Salt
- Нарезанный миндаль
инструкции
- 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.
- Разделите тесто на 8 шариков. Тесто липкое, поэтому, чтобы скатать шарики, можно смазать руки маслом.
- 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.
- Дайте им остыть в течение 15 минут на противне, затем подсуньте лопатку под каждое печенье и дайте остыть на решетке в течение 1 часа.
Заметки
Примечания 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.
Примечания 2Вы можете использовать любой жидкий подсластитель, например, сироп агавы или кокосовый нектар.
Примечания 3: Make sure the melted coconut oil is measured melted. You can swap coconut oil for melted vegan butter, olive oil, or avocado oil.
Примечания 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.
Память: 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.
Питание
Обслуживание: 1печенье | Калории: 258килокалория | Углеводы: 16.5g | Белок: 6g | Жир: 20.6g | Насыщенный жир: 6.6g | Полиненасыщенные жиры: 0.1g | Мононенасыщенные жиры: 0.4g | Натрий: 100.5mg | Калий: 38.1mg | волокно: 3.2g | Сахар: 10g | Витамин А: 5IU | Витамин С: 0.9mg | Кальций: 88.8mg | Железо: 1.1mg | Магний: 3.5mg | Фосфор: 6.6mg | Цинк: 0.1mg
Ингредиенты и замены
В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту
You only need 4 base ingredients for these cookies, here’s how to pick them.
- Миндальная мука – 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.
- Кленовый сироп – This sweetens the cookies. Agave syrup or coconut nectar also work. I don’t advise using sugar or crystal sweetener in this recipe.
- Кокосовое масло – This adds moisture and richness. Melted vegan butter, olive oil, or avocado oil also work. Make sure it’s measured after melting and cooling.
- Черника – 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).
Советы Карин по выпечке
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.
J’aimerais faire cette recette avec des pépites de chocolat. Quelle serait la mesure de chocolat et de sucre selon vous? Merci
J’ai une recette de cookies a la farine d’amande et pepite de chocolat здесь.
I was skeptical that they would not taste that great with limited ingredients. My husband and I REALLY enjoyed these!!!
I did not have fresh blueberries, but had an abundant supply of frozen. I selected the smallest berries and let them thaw on a thick, paper towel to absorb the excess moisture. I also added 1/4 tsp of almond extract. Topped with pumpkin seeds. I did need to bake these longer – at least, 25 min until golden.
Спасибо!
I am so happy to read your comment! It sounds wonderful with pumpkin seeds too.
I swapped 100% almond for almond-oats 2:1, such a delicious breakfast! Thank you!
So glad it come out great that way, thanks for sharing.
Thank you for sharing this recipe. The cookies were FAB!
I am so happy to hear that, thank you!
AMAZING!!Made these today for the first time and will keep making them they are delightful.
One question I have is should they be refrigerated and how many days are they good for??
Thank you so much for the lovely feedback. 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.
I made them and added butterscotch chocolate chips, pecans and blueberries; they are delicious. Next time, I will use less maple syrup (because the chocolate chips are sweet). Thank you for the recipe.
Sounds so good! thanks for making my recipes.
I made these over the weekend, and they turned out so good! Just love them! I did add a bit of vanilla and topped them with the almonds. I also used frozen wild blueberries (I thawed them really really well and made sure they were very dry) – they are a really nice size for this cookie, plus a little extra sweetness. Stored them covered at first, but they were a bit soft the next day, so I put them back in a low oven for 10 or so minutes and it crisped up the outside, and the inside has such a nice chew. I will make these often.
It’s so nice to hear!
Hi. Did you try with cranberries or any other dry fruit?
спасибо
You can absolutely bake them with fruits like cranberries, raspberries, or any dried fruit.
I made them with dry cranberries. Wow! they are so good!
So simple to make. These are a keeper for sure.
Спасибо.
I am so happy to hear that, and now I want to try this idea too!
I used this recipe but subbed butter for coconut oil because I didn’t have C.O. I also added pecans and pumpkin seeds instead of slices almonds. It’s so good!!! Thanks for the delicious recipe!
That’s sounds delicious, thanks for sharing!
i brought all my things today, made them so good, thank you, trying other ones know,
Thank you so much for trying my recipes, and for this lovely feedback!