Blueberry Almond Cookies

By Danielle Moore

These soft, chewy cookies are healthy enough for breakfast and decadent enough dessert.


  • 2 cup blanched almond flour
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 Tbsp butter, melted
  • 1 tsp almond extract
  • 1/4 cup fresh blueberries
  • 2 Tbsp blanched almonds, chopped

How to make it:

  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper
  3. In a bowl, whisk almond flour, coconut sugar, baking powder and salt
  4. Add milk, melted butter and almond extract then whisk to combine
  5. Add blueberries and almonds and fold in with a rubber spatula
  6. Scoop about 1 Tbsp dough and roll into a ball then flatten slightly and place on prepared baking sheet. Repeat with remaining dough.
  7. Bake 15-17 minutes, until just golden then cool completely

Yields: 6-8, Serves: 2

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