Almond Flour Blueberry Cookies
Chewy almond flour cookies sweetened with pure maple syrup and studded with fresh blueberries. Tapioca flour is optional but helps with structure.
Equipment
- Large baking sheet
- Parchment Paper
Ingredients
Ingredients
- 1/4 cupunsalted buttermelted or or 3 Tbsp melted coconut oil
- 1 largeegg lightly beaten
- 3 Tbsppure maple syrup
- 1 tsppure vanilla extract
- 1 1/2 cupsalmond flour
- 2 Tbsptapioca flouroptional but recommended
- 1/2 teaspoonbaking powder
- 1/4 teaspoonbaking soda
- 1/2 teaspoonground cinnamon
- 1 tsplemon zestoptional
- 1/2 cupfresh blueberriesplus more for pressing on top
Instructions
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper and set aside.
- In a microwave-safe bowl or small saucepan, melt the ¼ cup unsalted butter (or 3 Tbsp melted coconut oil). Let cool slightly if very hot.
- In a medium mixing bowl, whisk the melted butter (or coconut oil) with the 1 large lightly beaten egg, 3 Tbsp pure maple syrup, and 1 tsp pure vanilla extract until fully combined and slightly creamy.
- In a separate bowl, stir together 1½ cups almond flour, 2 Tbsp tapioca flour (if using), ½ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon ground cinnamon until evenly mixed.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick dough forms and no large dry pockets remain.
- Gently fold in 1 tsp lemon zest (if using) and ½ cup fresh blueberries, taking care not to break the berries too much.
- Use a cookie scoop or spoon to portion the dough onto the prepared baking sheet. For large cookies, divide into about 9 roughly equal mounds. Leave about 2 inches (5 cm) between cookies for spreading. If desired, press a few extra blueberries onto the tops of each dough mound.
- Bake on the center rack for 8–12 minutes (about 10 minutes is typical), or until the edges are slightly golden and the centers have set.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 15 minutes. After 15 minutes, transfer cookies to a wire rack (if available) to cool completely and help prevent soggy bottoms.
Notes
½ cup butter or coconut oil, melted
2 Tbsp creamy almond butter or peanut butter
2 large eggs
1 tsp pure vanilla extract
2/3 cup coconut flour, leveled
½ cup granulated cane sugar*
¼ tsp baking soda
¼ tsp sea salt
¼ tsp ground cinnamon
½ cup fresh blueberries
Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until all of the wet ingredients are combined and creamy.
Stir together the coconut flour, granulated sugar, baking soda, and sea salt in a separate bowl until the dry ingredients are combined.
Transfer the dry ingredients into the bowl with the wet ingredients and stir well until a thick and sticky dough forms. Fold in the blueberries until they are well distributed throughout the dough. If the dough appears very greasy, cover it with plastic wrap and refrigerate for 15 minutes. Otherwise, bake cookies immediately.
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Scoop mounds of coconut flour cookie dough onto the prepared baking sheet, making any size cookies you like. You can use a cookie scoop if you have one! Leave plenty of room between mounds of dough, as cookies will spread.
Bake cookies for 9 to 11 minutes, or until the edges are slightly golden brown and they appear set up. Smaller cookies need less baking time, so start with 8 minutes and go from there if you’re baking small cookies.
Remove the cookies from the oven and allow them to cool for at least 15 minutes before moving them from the cookie sheet. They will crumble easily if you try to move them before they have a chance to set up. If you have a wire rack, feel free to transfer the cookies over to a wire rack after they have cooled.
Serve, and enjoy!
2 Tbsp creamy almond butter or peanut butter
2 large eggs
1 tsp pure vanilla extract
2/3 cup coconut flour, leveled
½ cup granulated cane sugar*
¼ tsp baking soda
¼ tsp sea salt
¼ tsp ground cinnamon
½ cup fresh blueberries
Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until all of the wet ingredients are combined and creamy.
Stir together the coconut flour, granulated sugar, baking soda, and sea salt in a separate bowl until the dry ingredients are combined.
Transfer the dry ingredients into the bowl with the wet ingredients and stir well until a thick and sticky dough forms. Fold in the blueberries until they are well distributed throughout the dough. If the dough appears very greasy, cover it with plastic wrap and refrigerate for 15 minutes. Otherwise, bake cookies immediately.
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Scoop mounds of coconut flour cookie dough onto the prepared baking sheet, making any size cookies you like. You can use a cookie scoop if you have one! Leave plenty of room between mounds of dough, as cookies will spread.
Bake cookies for 9 to 11 minutes, or until the edges are slightly golden brown and they appear set up. Smaller cookies need less baking time, so start with 8 minutes and go from there if you’re baking small cookies.
Remove the cookies from the oven and allow them to cool for at least 15 minutes before moving them from the cookie sheet. They will crumble easily if you try to move them before they have a chance to set up. If you have a wire rack, feel free to transfer the cookies over to a wire rack after they have cooled.
Serve, and enjoy!