These blueberry nut butter cookies are gluten free, vegan, and made with whole food ingredients including fresh blueberries.
I love a simple nutritious cookie—one that you can sneak in for breakfast is ideal—and these nut butter blueberry cookies from Occasionally Eggs are just the thing. They're made with fresh berries, almond or seed butter, are sweetened with maple syrup, and are grain free.
They're the perfect sweet to have with a morning coffee, eat as a post meal treat, or grab on your way out the door.
- Nut or seed butter
- Maple syrup
- fresh blueberries
- coconut flour
My friend, and fellow Baked contributor, Alex of Occasionally Eggs has a new book out called Simple Vegetarian for Every Season. Like all of Alex's work, the images in the book are gorgeous and moody and the recipes are vibrant and unfussy. With over 110 seasonal veggie recipes, this book is sure to become a much-used addition to our cookbook roster.
These cookies use a simple one-bowl method where you mix everything except the blueberries together, then gently fold them in at the end.
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.
Once the mixed the dough is divided into 10 portions, roll it into balls, then flatten into puck shapes.
Bake for about 8-10 minutes before cooking and enjoying. Like most cookies, these are best enjoyed fresh.
Tips + Notes
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.
Any unsweetened nut or seed butter can be used here which make them a great nut-free cookie. I used almond butter but think sunflower seed or hazelnut butter would be really nice.
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.
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.
If you don't have blueberries, chocolate chips will also work.
- ¾ cup (150 grams) natural nut or seed butter
- ¼ cup (60 ml) maple syrup
- ¼ cup (40 grams) coconut flour
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (100 grams) fresh blueberries
- 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.
Frozen blueberries equal very purple cookies. You can use them—the taste is the same—but they will colour the dough.