Almond Blueberry Cookies

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5 from 2 votes

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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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-blueberry-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 258kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Nutrition