If you love soft, chewy cookies that satisfy without the sugar crash, these Blueberry Cinnamon Almond Flour Cookies are about to be your new go-to snack. Naturally gluten-free and made with clean ingredients like almond flour, maple syrup, and juicy blueberries, they’re wholesome enough for breakfast yet indulgent enough for dessert.
These gluten-free fruit cookies come together in one bowl with no chilling required—ideal for quick baking and even quicker snacking. Whether you’re grain-free, watching your carbs, or just looking for a better-for-you treat, this almond flour cookie recipe delivers sweet satisfaction with a warm hint of cinnamon in every bite.
Table of Contents
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Blueberry Cinnamon Almond Flour Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, arrowroot powder, baking powder, baking soda, cinnamon, and a pinch of salt.
- In a separate bowl, mix the egg, maple syrup, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients, stirring until a dough forms. Gently fold in the blueberries.
- Scoop heaping tablespoons of dough onto prepared baking sheet. Flatten slightly with fingers or a spoon.
- Bake for 13–15 minutes or until edges are golden. Cool on baking sheet for 5 minutes, then transfer to a rack.
Notes
Why You’ll Love These Almond Flour Cookies
- Naturally gluten-free – No wheat or refined flour
- Low sugar & low carb – Sweetened with just a bit of maple syrup
- Soft & chewy – Thanks to almond flour and fresh blueberries
- Quick & simple – One bowl, 20 minutes, no chill
- Packed with nutrients – Healthy fats, fiber, and antioxidants
Want more fruit-forward bakes? Don’t miss our Rhubarb Bars Recipe for a tangy-sweet treat.
Ingredients You’ll Need For Almond Flour Cookies
| Ingredient | Amount | Notes |
|---|---|---|
| Almond flour | 1½ cups | Fine blanched almond flour works best |
| Arrowroot powder | 2 tbsp | Helps with texture and binding |
| Baking powder | ½ tsp | Lightens the cookie |
| Baking soda | ¼ tsp | Adds extra lift |
| Ground cinnamon | ½ tsp | Adds warm spice |
| Salt | Pinch | Balances sweetness |
| Egg | 1 large, beaten | Helps hold cookies together |
| Maple syrup (or honey) | 3 tbsp | Natural sweetener |
| Unsalted butter | ¼ cup, melted | Or sub coconut oil for dairy-free |
| Vanilla extract | 1 tsp | Enhances flavor |
| Blueberries | ½ cup (fresh preferred) | Frozen works too—see tip below |
How to Make Blueberry Cinnamon Almond Flour Cookies
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine almond flour, arrowroot powder, baking powder, baking soda, cinnamon, and a pinch of salt.
Step 3: Add Wet Ingredients
Stir in the beaten egg, maple syrup, melted butter, and vanilla extract. Mix until a soft dough forms.
Step 4: Fold in Blueberries
Gently fold in the blueberries. If using frozen, don’t thaw them first—just toss with a little arrowroot powder to prevent bleeding.
Step 5: Scoop and Shape
Scoop the dough using a small cookie scoop or spoon and place on the baking sheet about 2 inches apart. Slightly flatten the tops with your fingers.
Step 6: Bake and Cool
Bake for 10–12 minutes, or until the edges are golden and centers are set. Let cool on the pan for 5 minutes before transferring to a rack.
Love almond flour baking? Try our Orange Juice Cake for a citrusy twist.
Flavor Variations You’ll Want to Try
- Lemon Blueberry – Add ½ tsp lemon zest for brightness
- Choco-Berry – Stir in a few dark chocolate chips with the blueberries
- Coconut Cinnamon – Add 1 tbsp shredded coconut for texture
- Nutty Crunch – Mix in chopped pecans or walnuts for added protein
- Dairy-Free – Use coconut oil in place of butter for a fully dairy-free version
Storage Tips
| Method | Duration | Best Practice |
|---|---|---|
| Room Temp | Up to 3 days | Store in an airtight container |
| Refrigerator | Up to 5 days | Keeps them moist and fresh longer |
| Freezer | Up to 2 months | Flash freeze then store in zip bags |
To reheat: microwave for 10–15 seconds or warm in a low oven for that just-baked feel.
Nutrition Snapshot (Per Cookie – Yields ~12)
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~120 |
| Carbs | ~7g |
| Sugar | ~4g (natural) |
| Protein | ~3g |
| Fat | ~9g |
| Fiber | ~1.5g |
Estimates may vary based on portion size and brand of ingredients.
Serving Suggestions
- Enjoy alongside a cup of coffee or herbal tea for a warm, comforting treat
- Serve as a light dessert with Greek yogurt or coconut whipped cream
- Pack in lunchboxes for a school-safe treat
- Perfect for before or after workouts—balanced and gentle on blood sugar
- Freeze for future cravings and reheat as needed
FAQs – Blueberry Cinnamon Almond Flour Cookies
Can I use frozen blueberries?
Yes, just keep them frozen and toss in a little arrowroot powder to prevent streaking.
Are these cookies paleo?
Yes! If using maple syrup or honey and a paleo-compliant fat like coconut oil, they fit a paleo diet.
Can I make these vegan?
Try replacing the egg with a flax egg (1 tbsp flaxseed + 2.5 tbsp water). Results may be slightly softer.
Why almond flour and arrowroot powder together?
Almond flour gives moisture and richness, while arrowroot helps with structure and a light bite.
Can I double the recipe?
Absolutely! These cookies freeze great, so go ahead and bake a double batch.
Conclusion
These Blueberry Cinnamon Almond Flour Cookies are soft, chewy, and just the right amount of sweet. They make the perfect treat when you’re craving something comforting but still want to keep things clean and nourishing. From breakfast to snack time, they’re a wholesome win any time of day.
Quick to make and even easier to love—you’ll want to keep these stocked in your kitchen all week long.
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