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Almond Flour Blueberry Cookies Recipe

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4.3 from 1 review

These Almond Flour Blueberry Cookies offer a delicious gluten-free treat combining nutty almond flour and fresh blueberries for a naturally sweet and moist cookie experience. Made with wholesome ingredients like pure maple syrup and optional coconut oil, this recipe is perfect for a quick, healthy snack or dessert.

  • Total Time: 20 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • ¼ cup unsalted butter, melted (or 3 Tbsp melted coconut oil)
  • 1 large egg, lightly beaten
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1½ cups almond flour
  • 2 Tbsp tapioca flour (optional but recommended)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • Sea salt, a pinch

Add-ins

  • 1 tsp lemon zest (optional)
  • ½ cup fresh blueberries (plus more for pressing on top)

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper to prepare for baking.
  2. Mix wet ingredients: Melt the butter or coconut oil in a microwave-safe bowl, then whisk in the egg, pure maple syrup, and vanilla extract until the mixture is creamy and combined well.
  3. Combine dry ingredients: In a separate bowl, stir together almond flour, tapioca flour (if using), baking powder, baking soda, sea salt, and cinnamon until evenly mixed.
  4. Create the dough: Pour the dry mixture into the wet ingredients and stir thoroughly until a thick dough forms, ensuring all flour is incorporated.
  5. Add flavor and fruit: Fold in the optional lemon zest and fold in the fresh blueberries gently to incorporate without crushing them.
  6. Shape the cookies: Use a cookie scoop to form mounds of dough on the prepared baking sheet, spacing them well to allow spreading. Optionally, press extra blueberries onto the tops of each dough mound for an attractive finish.
  7. Bake: Bake the cookies on the center rack for 8 to 12 minutes, aiming for about 10 minutes, or until the edges turn slightly golden brown and the centers are set.
  8. Cool: Remove cookies from the oven and let them cool on the baking sheet for 15 minutes. Then transfer to a wire rack if available to avoid soggy bottoms, and enjoy!

Notes

  • You can substitute melted coconut oil for butter for a dairy-free option.
  • Tapioca flour is optional but helps improve the cookie texture by adding lightness and chewiness.
  • Using fresh blueberries is preferred to avoid excess moisture, but frozen can be used if thawed and drained.
  • Adjust baking time depending on cookie size; larger cookies may require slightly longer baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-flour-blueberry-cookies-recipe/