When I started out making these, I was actually attempting to make scones. In the end, they seemed like a cross between muffins and cookies. Ultimately I decided to go with cookies! Everyone loves cookies! The other day when I was attempting to make almond flour in my Blendtec, I accidentally made almond butter. Hence the post, How To Make: Almond Butter. These were the cookies I needed the almond flour for. I’m constantly trying my best to eliminate white refined flour from our house and it keeps on sneaking back in. If I replace my white flour recipes with grain-free or whole wheat taste recipes, then it should be an easier transition.
I used my trick once more of substituting frozen blueberries for fresh (see How To Substitute Frozen Blueberries for Fresh for the details on that nifty trick!). I cannot begin to tell you how delicious these are. They are SO good! Because I didn’t sift my almond flour, they were ever so slightly nutty and absolutely perfect! A great healthy snack or treat that’s way better than a traditional cookie!
Grain Free Blueberry Cookies
These Grain Free Blueberry Cookies are similar to a scone. Perfect healthy alternative to the unhealthy option. Delicious for breakfast, snack, or a quick little treat. These Grain Free Blueberry Cookies are fantastic!
- 1 3/4 c. blanched almond flour
- 3 tbsp. coconut flour sifted
- 1/4 c. honey
- 1 egg
- 1/4 c. almond milk or your favorite milk
- 3 tbsp. coconut oil melted
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 c. fresh blueberries
Preheat the oven to 350 F.
Combine your almond and coconut flours in a stand mixer. Add honey, egg, almond milk, coconut oil, baking soda, and salt to the flours. Mix until well combined. Gently fold in blueberries.
Using a medium-sized scoop, scoop dough on to lined baking sheet. Repeat with remaining dough.
Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.
Store in a Ziploc bag in the refrigerator for up to 2 days.
Adapted from Super Glue Mom