These nut butter blueberry cookies are gluten-free, vegan, and made with whole food ingredients. They're made with fresh berries, nut or seed butter, coconut flour, and are sweetened with maple syrup. These little cookies are the perfect sweet to have with a morning latte, eat as a post meal treat, or grab on your way out the door.

For some more great vegan and gluten-free cookies, try my almond chocolate chip cookies, cookie-adjacent miso chocolate chunk cookie bars, or easy banana bread cookies.

This recipe comes from my friend Alexandra's cookbook, Occasionally Eggs.

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Ingredients

With just 8 total ingredients, this is a super simple recipe and you very well might have all the ingredients already on hand.

Nut butter blueberry cookie ingredients with labels.

Ingredient Notes and Substitutions

  • Nut or seed butter: any unsweetened nut or seed butter can be used here which make them a great nut-free cookie. I usually use peanut or almond butter but think sunflower seed or hazelnut butter would be really nice.
  • Fresh blueberries: according to Alex, frozen blueberries equal very purple cookies. You can totally use them—the taste is the same—but they will colour the dough. If you don't have blueberries, chocolate chips will also work.
  • Coconut flour: the coconut flour is essentail here as it adsorbs liquid different than most flours. Subbing it will result in the ratio of flour to liquid being off.

Step by Step

Blueberry cookies steps 1 to 4, mixing the batter and baking the cookies.

Step 1: mix all the cookie ingredients but the blueberries in a large bowl.

Step 2: gently fold in the blueberries until evenly mixed.

Step 3: once the mixed the dough is divided into 10 portions, roll it into balls, then flatten into puck shapes.

Step 4: bake for about 8-10 minutes before cooling and enjoying. Like most cookies, these are best enjoyed fresh.

Top Tips

  • Don't worry about over-mixing: because this recipe is gluten free, there is no need to worry about over-mixing the dough, but you'll want avoid over-mixing once the berries are added.
  • Keep the flour: coconut flour acts completely differently from wheat flour, or other GF flours like almond, so it has to be used for this recipe.
  • Add milk if needed: if your nut or seed butter is a bit dry - it should be very runny - add non-dairy milk as needed to make the dough soft enough to easily roll into balls.

How to Store

Storage: leftover cookies are best kept in a sealed container in the refrigerator or another cool place, for up to 3 days, as the berries will spoil quickly at room temperature.

Freezing: the cookies can be frozen in an airtight container for up to a month, but note that the berries will look a little strange after thawing. They'll still taste good!

FAQ

Can you use coconut flour instead of regular flour?

Coconut flour is not a good 1:1 substitute for regular white flour. For the best results, you should use recipes that have been created specifically with coconut flour.

Is there gluten in coconut flour?

Coconut flour is completely gluten-free. It's ground dried coconut meat, with no wheat or other grains that contain gluten used at all.

Does coconut flour bake differently?

Coconut flour absorbs about 4 times as much liquid as plain white flour, so it will thicken recipes a lot. Usually the liquid to dry ratio for recipes with coconut flour will seem off because of this, but it's just due to that high absorption rate.

More Berry Recipes

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Recipe

Print Recipe
5 from 4 votes

Blueberry Nut Butter Cookies

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 10

Equipment

  • Measuring cups and spoons and/or a digital kitchen scale in place of the cups
  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Wooden spoon

Ingredients

  • ¾ cup natural nut or seed butter 150 grams
  • ¼ cup maple syrup 60 ml
  • ¼ cup coconut flour 40 grams
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup fresh blueberries 100 grams

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Mix the nut or seed butter, maple syrup, coconut flour, oil, vanilla, cinnamon, and salt in a large bowl. Stir with a wooden spoon until thickened, about 30 seconds. Gently fold in the blueberries. It will be a stiff dough.
  • Form the cookie dough into ten small balls and place on the baking sheet. Gently flatten into discs. Bake for 8 to 10 minutes, or until golden. Cool for 10 minutes before removing from the sheet and cooling fully on a rack.
  • These are best kept in a sealed container in the refrigerator or another cool place, for up to 3 days, as the berries will spoil quickly at room temperature.

Notes

Frozen blueberries equal very purple cookies. You can use them—the taste is the same—but they will colour the dough.

One Comment

  1. Delicious thank you for your effort and time you give me every time a make a recipe
    Love 💕

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