Almond Flour Blueberry Cookies
These Almond Flour Blueberry Cookies are soft, chewy, gluten-free treats bursting with fresh blueberries and natural sweetness. Perfect for a quick, wholesome snack!
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
- Spoon or cookie scoop
- Parchment Paper
Ingredients
- 1 cup almond flour
- 2 tbsp tapioca flour optional but recommended
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp lemon zest optional
- 1/2 cup fresh blueberries plus more for pressing on top
- 1/4 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
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- In a large mixing bowl, whisk together the almond flour, tapioca flour (if using), baking powder, baking soda, ground cinnamon, and lemon zest until well combined.
- In a separate bowl, whisk the melted unsalted butter (or coconut oil), lightly beaten egg, pure maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries, keeping them whole for bursts of flavor.
- Use a spoon or cookie scoop to drop tablespoon-sized dough portions onto the prepared baking sheet, leaving space between each cookie.
- Press a few extra blueberries on top of each cookie for a beautiful presentation.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For a lower glycemic option, substitute maple syrup with coconut sugar.
- Try adding chopped walnuts or pecans for extra crunch and healthy fats.
- Frozen blueberries can be used if fresh are unavailable; just fold them in gently.
- To make vegan, replace the egg with a flax egg and use coconut oil instead of butter.
- Freeze cookie dough before baking for up to 3 months; bake from frozen adding extra 2 minutes to baking time.