Paleo and Vegan Blueberry Cookies

It’s blueberry season! And that means all kinds of wonderful blueberry treats! There’s all kinds of desserts that you can make with these wonderful berries, there’s blueberry cobbler, pie, and muffins, you can blend them into smoothies or simply snack on them. Blueberries are also super good for you, they’re high in antioxidants, potassium and manganese. Nevertheless, these little berries are delicious, versatile, and are super nutritious! A great way to get some of these berries in is to try my blueberry cookies! They’re vegan, paleo, and SCD friendly, use only 6 ingredients, and taste amazing!

This cookie recipe is quite cool as you can please both crisp and soft cookie lovers, all that has to be changed is the baking temperature and baking time, which is listed in the recipe. Personally, I prefer the crunchy version of the cookies but the soft version is still just as good. If it’s available in your area, I definitely recommend to go to a local blueberry farm and pick some fresh blueberries, it’s so fun and you end up with really fresh berries for some really delicious cookies! Of course, if berries aren’t in season or in your area, you can use some frozen berries and they’ll work just the same.

Tips & Tricks:

• You can use either fresh or frozen berries, both work the same.
• You can split the dough in half and bake half using the crispy instructions and the other half using the soft instructions for two different kinds of cookies
• You can also split the dough in half and put white chocolate in one half and semi-sweet chocolate in the other, or you can even mix the two together!
• Dont worry if your dough changes from a bluish-purple to a golden brown in the oven, after many trials, I was unable to maintain the blue color during and after baking.

Hungry for more? Be sure to try:

• Creamy Vegan Nutella (Paleo and Vegan friendly)
• 3-Ingredient Samoa’s (Paleo and Vegan friendly)
• Baked Mini Donuts (Paleo and SCD friendly)

Print Recipe

Blueberry cookies (paleo & vegan friendly)

These cookies can be made either soft & fluffy or thin & crispy, not to mention that they taste amazing!

Prep Time10 mins

Course: Dessert, Snack

Cuisine: American

Keyword: Dairy Free, Gluten Free, paleo, Refined Sugar Free, SCD, vegan

Servings: 16 Cookies

Ingredients

• 1 Cup Blueberries Both fresh and frozen work
• ¼ Cup Coconut Oil Melted
• 6 Tbsp Maple Syrup
• 3 Cups Almond flour
• 1 Tsp Baking Powder
• 1 Cup Vegan White or Semisweet Chocolate Chips

Instructions

• Preheat oven to 350°F for crispier cookies or 425°F for softer cookies
• In a microwave safe bowl, microwave the fresh or frozen blueberries for 1 minute and 30 seconds
• Mix together the microwaved berries, coconut oil, and maple syrup
• Add in the flour and baking soda and mix until a dough forms
• Fold in the chocolate chips (optional)
• On a parchment lined tray, spoon out 2 tablespoons of dough, press flat for crispier cookies or keep round for fluffier, cake like cookies
• Bake at 350°F for 20-25 minutes for crispy cookies or bake at 425°F for 10-12 minutes for fluffier cookies
• Allow cookies to cool before serving
• Enjoy!

Notes

Cookies can be stored in an airtight container for up to a week or stored in the freezer for a few months.

Chocolate chips can be omitted and the maple syrup replaced with honey for an SCD-friendly cookie.

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