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Blueberry almond flour cookies on white plate

Blueberry Cinnamon Almond Flour Cookies

Soft and chewy almond flour cookies with a hint of cinnamon and bursts of juicy blueberries—naturally sweetened and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1½ cups almond flour fine blanched
  • 2 tbsp arrowroot powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • salt pinch
Wet Ingredients
  • 1 egg large, beaten
  • 3 tbsp maple syrup or honey
  • 1/4 cup unsalted butter melted (or sub coconut oil)
  • 1 tsp vanilla extract
Add-ins
  • 1/2 cup blueberries fresh preferred; if frozen, do not thaw

Equipment

  • Mixing bowl
  • Whisk or fork
  • Baking sheet
  • Parchment paper
  • Spoon or cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together almond flour, arrowroot powder, baking powder, baking soda, cinnamon, and a pinch of salt.
  3. In a separate bowl, mix the egg, maple syrup, melted butter, and vanilla extract until smooth.
  4. Combine wet and dry ingredients, stirring until a dough forms. Gently fold in the blueberries.
  5. Scoop heaping tablespoons of dough onto prepared baking sheet. Flatten slightly with fingers or a spoon.
  6. Bake for 13–15 minutes or until edges are golden. Cool on baking sheet for 5 minutes, then transfer to a rack.

Notes

Cookies will be soft when warm but firm up as they cool. Store in an airtight container for 3 days or refrigerate for up to 1 week. For extra texture, add 1–2 tbsp chopped nuts or shredded coconut.