These almond flour blueberry cookies have quickly become a family favorite in our home. They’re soft, lightly sweet, and packed with juicy blueberries in every bite. I love that they feel like a treat while still being made with simple ingredients like almond flour, protein powder, and fresh fruit.
They’re especially good when you want something sweet without making a traditional batch of sugary cookies. The almond flour gives them a tender texture, while the blueberries add little bursts of natural sweetness. I also like adding a touch of lemon zest when I have it on hand—it pairs beautifully with the blueberries.
Best of all, they’re easy to make and only require a few minutes of prep. Enjoy one with your morning coffee, as an afternoon snack, or whenever you’re craving a cozy homemade treat.
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and salt.
- Stir in the egg, vanilla, and coconut oil until a dough forms.
- If the dough seems dry, add almond milk 1 tablespoon at a time until it holds together.
- Gently fold in the blueberries, being careful not to crush them.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Slightly flatten each cookie.
- Bake for 25-30 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Makes 9-10 cookies. These cookies are soft rather than crispy because of the almond flour and protein powder.
- For extra flavor, sprinkle a little cinnamon or add a teaspoon of lemon juice to the dough.
- These cookies pair well with a protein shake if you’re looking for a higher-protein breakfast or snack.
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Up to 3 months. Thaw overnight in the refrigerator or microwave for 15–20 seconds before enjoying.