Blueberry Cinnamon Almond Flour Cookies (Gluten Free)

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These almond flour blueberry cookies are a delightful way to enjoy a classic flavor combination, reimagined for a gluten-free diet. The use of almond flour creates a wonderfully tender and moist cookie, providing a richness that beautifully complements the burst of fresh blueberries.

What truly sets these cookies apart is their incredible texture, a hallmark of well-made almond flour baked goods. They’re consistently soft with a delicate crumb, avoiding the dryness often associated with gluten-free alternatives. The bonus is the cinnamon spice – this truly makes the cookie my favorite!

Whether you’re sensitive to gluten or simply seeking a delicious and wholesome cookie, these almond flour blueberry cookies are a fantastic choice. Each bite offers a perfect balance of nutty sweetness and fruity tang, making them an irresistible treat for any occasion.

If you like this recipe you will also love my Healthier Blueberry Cheesecake or my Healthy Lemon Blueberry Bread.

Thank you for stopping by Hungry Happens! If you make this recipe or any other one from our site, we would greatly appreciate you taking the time to rate and comment! LOVE YOUR LIFE!

Blueberry Cinnamon Almond Flour Cookies (Gluten Free)

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5 from 4 votes

Servings: 12

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

These almond flour blueberry cookies are studded with blueberries for a fruit lovers delight.

Equipment

• medium mixing bowl
• large rimmed baking sheet
• Wire rack

Ingredients 

US CustomaryMetric

• 1½ cups almond flour
• 2 tbs arrowroot powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• pinch salt
• 1 large egg, lightly beaten
• 3 tbs maple syrup (or honey)
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup blueberries,

Instructions

• Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
• In a medium bowl, whisk together the almond flour, tapioca, baking powder, baking soda, cinnamon and salt. Next, add in the egg, syrup, butter, vanilla and mix together until incorporated. Fold in the blueberries. Then, using a large scooper, form 12 balls on to the baking sheet. Top with extra blueberries, if you like. Bake for 10-12 minutes. Allow to set on the pan for 10 minutes then transfer to a wire rack.

Notes

You may also like these Healthy Blueberry Breakfast Biscuits

1. Store leftovers in an airtight container in the counter or fridge.
2. Instead of arrowroot powder, you can use tapioca flour, potato starch or cornstarch or all purpose flour.

Nutrition

Calories: 142kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 47mg | Potassium: 24mg | Fiber: 2g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Author: Stella Drivas