Blueberry Cinnamon Almond Flour Cookies (Gluten Free)
These almond flour blueberry cookies are studded with blueberries for a fruit lovers delight.
Ingredients
- 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
- Store leftovers in an airtight container in the counter or fridge.
- 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