Blueberry Muffin Almond Flour Cookies
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Vegan Richa · by Vegan Richa★ 5.0 (9)

Blueberry Muffin Almond Flour Cookies

NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 8%
CARBS 16G46% OF CAL
1G FIBER0G ADDED0G INTRINSIC7G OTHER8G TOTAL SUGAR
FAT 7G43% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan almond flour cookies bursting with blueberries and topped with cinnamon-brown sugar streusel, with a hint of lemon brightness. Grain-free and gluten-free, tasting like a blueberry muffin.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 1/4 cup almond flour (I use blanched super fine almond flour)
  • 1/3 cup tapioca starch
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons powdered sugar or use cane sugar or light brown sugar
  • 1 tablespoon semi solid refined coconut oil (measure when semi solid, melt before using)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest (optional)
  • 1/4 cup maple syrup
  • 2 to 3 Tablespoons of dough from above
  • 2 tablespoons almond flour
  • 1 tablespoon brown sugar
  • a generous pinch salt
  • 1/8 teaspoon cinnamon
  • 1/2 cup blueberries (preferably fresh, wash throroughtly and pat dry if using frozen berries)
PREP
10M
SODIUM
98MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.