Can I make these cookies dairy free and vegan?

Yes! They already are naturally dairy free and vegan since the recipe uses coconut oil and maple syrup instead of butter or eggs.

Can I use frozen blueberries instead of fresh?

Absolutely. Use them straight from the freezer and fold them in gently. Do not thaw first, or they will release too much liquid into the dough.

Can I use regular flour instead of almond flour?

This recipe is specifically designed for almond flour, which behaves differently from wheat flour. If you want to experiment, you can try a gluten free 1:1 blend, but the results won’t be exactly the same.

How do I keep the cookies from crumbling?

Cooling is key. Let the cookies rest on the baking sheet for 15 minutes before moving them. Then transfer to a wire rack to cool completely. This gives them time to firm up and hold together.

How long do Almond Blueberry Cookies last?

They stay fresh in an airtight container at room temperature for 3 days or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

Almond Blueberry Cookies – We Are Recipes

Almond Blueberry Cookies (Naturally Gluten-Free)

Recipe by Liliya

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Total Time28 minutes
Yield8 cookies 1x
DietGluten Free

These Almond Blueberry Cookies are soft, chewy, and naturally gluten free. Made with almond flour, maple syrup, coconut oil, and fresh blueberries, they are the perfect healthy cookie that still tastes indulgent.

Ingredients

Scale

2 cups almond flour
⅓ cup maple syrup
¼ cup coconut oil, melted and cooled
½ cup fresh blueberries
1 teaspoon vanilla extract (optional)
¼ teaspoon salt (optional)
2 tablespoons sliced almonds (optional, for topping)

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Instructions

Preheat oven to 350 °F (180 °C). Line a cookie sheet with parchment paper and lightly oil it.
In a large bowl, mix almond flour, maple syrup, coconut oil, vanilla extract, and salt if using. Stir until a dough forms.
Gently fold in blueberries with a spatula.
Roll dough into 8 balls with lightly oiled hands and place on prepared sheet. Press down slightly to flatten.
Sprinkle sliced almonds on top and press gently so they stick.
Bake for 15–18 minutes, until edges are golden.
Let cool 15 minutes on the sheet, then transfer to a wire rack for 1 hour before serving.

Notes

Use fresh blueberries for best texture. If using frozen, fold them in directly without thawing.
The cookies don’t spread much, so shape them before baking.
Store in an airtight container at room temperature for 3 days, in the fridge for up to a week, or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170 kcal
Sugar: 8g
Sodium: 20mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/almond-blueberry-cookies/