Almond Flour Blueberry Cookies
Almond Flour Blueberry Cookies are a delightful gluten-free treat that combines the nutty flavor of almond flour with juicy blueberries. These soft, chewy cookies are easy to make and perfect for any occasion, from snack time to dessert. With every bite, you’ll experience the sweet burst of blueberries paired with a rich texture that keeps everyone coming back for more. Bake a batch today and enjoy these delicious bites of joy with family and friends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-free
Ingredients
Scale
- 2 cups almond flour
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, baking soda, and sugar until well combined.
- In another bowl, beat the eggs and vanilla extract until fluffy. Gradually mix in the dry ingredients until just combined.
- Gently fold in the fresh blueberries, being careful not to squish them.
- Scoop dollops of dough onto the prepared baking sheet and bake for 12-15 minutes or until golden brown around the edges.
- Allow cooling on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg