Soft, chewy and bursting with blueberries and almonds. These Vegan Blueberry Almond Cookies are also naturally gluten free! Try this recipe for delicious and easy vegan gluten free cookies.
Why You'll Love This Recipe
This recipe is easy to love – these easy vegan and gluten free cookies will satisfy anyone with allergy restrictions, but they are so good that you can serve them to anyone who eats butter and dairy as well!
These vegan gluten free almond flour cookies use a mix of almond flour and oat flour. I love using this combination in easy vegan and gluten free cookies because it taste so good, it’s flour that you probably already have in your pantry, and they don’t have any sort of weird or grainy texture like some gluten free flours can have.
These simple vegan cookies without chocolate are also a great option for those non-chocolate lovers in your life (yes, they exist!). But even as someone who loves chocolate above all else, these simple vegan cookies without chocolate are so insanely good! They literally smell like donuts and will make your kitchen smell amazing!
These vegan and gluten free almond flour cookies are just as easy (if not easier) to make than any traditional soft and chewy cookie. The bonus for these vegan gluten free almond cookies is you can eat the dough while baking (if you’re into that sorta thing!).
How to Make Vegan Blueberry Almond Cookies
First step is to cream the vegan butter (or shortening) with the light brown sugar, cane sugar, and vanilla extract.
Next, you’ll add in the almond milk, almond flour, oat flour, baking soda, and sea salt and mix to combine. Next the blueberries and almonds are mixed in as well.
Using your hands, or a cookie scoop, whichever you prefer, form 20 balls and place on the prepared baking sheets. Flatten them slightly so they are about 1 ½-inches in diameter.
Next, the cookies go into the 375°F preheated oven and the magic happens! Bake until the edges are slightly golden brown, and they look set in the middle, but feel free to under bake them if you prefer a doughy cookie. After the cookies come out of the oven, make sure to sprinkle them with the sugar because it will stick to the hot cookies. If you don’t add sugar on top when they are warm, it will just fall off!
Make sure to store these amazing vegan and gluten free almond flour cookies in an airtight container so they retain their soft and chewy texture!
Can I use regular all purpose flour?
Yeah, if you don’t have almond and oat flour and you are not gluten free, you can use all purpose flour for this recipe. But, I really prefer the almond flour here as it provides even more almond flavor. However, regular all purpose flour is also fine! If you are subbing for all purpose flour, use 255 grams (2 cups) organic all purpose flour like Cairnspring Mills in place of both the almond and oat flour.
Can I use another type of gluten free flour?
Yes, if you would like to substitute an all purpose gluten free flour instead of the almond and oat flour, you can do that as well. But, same thing here, I really like the almond flour as it provides more flavor to these cookies! If you are going to substitute an all purpose gluten free flour, use 269 grams (1 3/4 cups) Namaste Organic Perfect Flour Blend.
Can I use another type of milk?
Yes, you can use any type of milk you like – coconut milk, grassfed cow’s milk, whatever! But, I chose almond milk for these cookies because of the flavor!
How should I store these Vegan Blueberry Almond Cookies?
These vegan gluten free almond cookies are soft and chewy, so they need to be stored in an airtight container. You can leave them out on the counter for up to a week, but I prefer to keep them in the fridge or freezer so they stay fresher longer!
Ingredients for Vegan Blueberry Almond Cookies
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Vegan Blueberry Almond CookiesDifficulty: Easy
These Vegan Blueberry Almond Cookies are easy vegan and gluten free cookies! These are amazing and delicious vegan cookies without chocolate!
113 grams (1/2 cup) organic vegan butter
113 grams (1/2 cup) packed organic light brown sugar
57 grams (1/2 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/4 cup organic almond milk
198 grams (2 cups) organic almond flour
57 grams (2/3 cup) organic oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic cinnamon
170 grams (1 cup) organic dried blueberries
113 grams (1 cup) organic sliced almonds
Organic cane sugar for topping
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of shortening.
- Add the almond milk, almond flour, oat flour, baking soda, and sea salt in that order and mix on low until combined. Add the blueberries and almonds and mix on low until combined.
- Using your hands, form the dough into 20 balls and place on the prepared baking sheets spacing them about 1-inch apart. Flatten them slightly so they are about 1 ½-inches in diameter.
- Bake for 13 to 15 minutes or until lightly browned on the bottoms. Sprinkle with cane sugar immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until lightly browned on the bottoms.
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