Perfectly soft and oh so sweet, these Blueberry Almond Cookies are a great addition to your cookie jar. Made with wholesome ingredients, like whole wheat flour and dried wild blueberries, they’re a wonderful way to bite into something both nutritious and delicious!
Why You Need to Make these White Chocolate Blueberry Cookies
A while ago I had the pleasure of visiting the wild blueberry fields out in Maine and I can’t even begin to tell you what a wonderful experience it was! I tried so many wild blueberry infused items and the one that I kept going back to was the delicious taste of dried wild blueberries in baked goods in place of raisins or cranberries. My oh my, yum!
I immediately came home and created my own simple swapped version with whole grain flour and a tad less sugar. I WAS NOT DISAPPOINTED, and truthfully neither was Mr.CEO or my neighborhood taste testing crew.
These Blueberry Almond Cookies are now a neighborhood staple at holiday pot lucks and I’m willing to bet they soon will be at yours too!
What You Need to Make These Cookies
Ingredient Notes
- Dried Blueberries: try to purchase the unsweetened variety (made without added sugar). If you can’t find them, use what’s available to you and consider decreasing the amount of cane sugar by 1 TBSP as the added sugar from the dried blueberries will also provide sweetness.
- White Whole Wheat Flour: this is my go-to choice when baking because it has more fiber, protein and B-vitamins than an all-purpose counterpart yet still is very palatable. If you can’t find this, use a 50-50 spilt of whole wheat and all purpose.
- Butter: do not swap this for straight oil. However, I use a plant-based avocado oil butter stick in my baking and it is definitely my favorite for flavor, consistency, and nutrition. But, remember, butter is butter, so eating a stick of avocado oil like butter isn’t recommended either!
- Cane Sugar: organic or conventional is fine, however do not swap with coconut sugar unless you want to alter the taste.
- Almond Extract: if you only have vanilla, that’s fine to use but note the cookies will not have an almond taste to them.
Ingredient Swaps
- To Make Gluten-Free: swap the flour above for almond flour or gluten-free baking blend but note the consistency will be a bit different. I have not done this myself but had a few followers write in that they did and loved this swap (just a heads up!)
- To Make Nut Free: omit the almond extract and use vanilla. If a crunch is desired, feel free to use sunflower seeds in place of the optional slivered almonds.
How to Make These Almond Blueberry Cookies
This is a pretty straightforward recipe and really you can use only one bowl! No need to dirty more… (I see you busy people.)
Step by Step Photos
Start by creaming the butter, sugar, egg, and almond extract in a large bowl with a hand mixer on speed 2. Add in the flour and baking soda/powder and salt, then continue to mix together. Fold in the white chocolate chips and dried blueberries, then portion into 12-14 cookies and bake at 350 degrees F for 12 minutes.
Let cool on a wired rack, then drizzle with optional additional melted white chocolate.
Recipe Notes + Tips
Here are some notes and helpful tips to keep in mind while preparing these Blueberry Almond Cookies!
- White chocolate drizzle: If you decide to add this (which I highly recommend), be sure to allow at least 30 minutes for the chocolate to cool before storing. You can expedite this by placing them in the fridge or freezer to for the chocolate to harden. (PS if you like that drizzle you’ll like these Pumpkin Cookies too with it!)
- Adding slivered almonds: This is an optional add in for adults and older eaters, but since I make these for my toddler too we omit them as it could be a chocking hazard.
- Make smaller cookies: Simply use a teaspoon and the recipe will yield about 24 mini cookies.
- How to store: These best keep in an air tight container in the fridge. They will last about 10 days (but probably less because they are so good!) You can also store in the freezer and they will keep for 3 months.
FAQs
Great question! Conventional blueberries are grown all over the US and contain important antioxidants as well as fiber. However, wild blueberries are grown predominately in Maine and Canada and contain nearly twice the amount of fiber in addition to more antioxidants.
Traditionally you can only find them in the freezer section at most chain markets nationally. Fresh are predominately only found in Maine or the surrounding states.
Other Blueberry Recipes You May Enjoy
Blueberry Almond Cookies
Ingredients
- 8 tablespoons avocado oil butter or traditional butter
- 1/2 cup cane sugar
- 1 teaspoon almond extract
- 1 large egg
- 1 1/3 cups whole wheat white flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dried wild blueberries no sugar added if possible
- 1/3 cup white chocolate chips + 1/4 cup more for drizzle if using
- 1/4 cup slivered almonds optional, not recommended for young kids
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, use a hand mixer to cream butter, sugar, almond extract, and the egg together.
- Add the flour, baking soda, baking powder, and salt to the bowl and continue to mix using your hand mixer until combined.
- Fold in the dried blueberries, white chocolate chips, and slivered almonds is using.
- Portion out 1 oz scoops onto a pre-greased cookie sheet and bake cookies for 12 minutes.
- Remove and let cool.
- If using the white chocolate drizzle, heat an additional 1/4 cup of white chocolate chips in the microwave until melted. Drizzle on top and let cool.
Notes
- White chocolate drizzle: If you decide to add this (which I highly recommend), be sure to allow at least 30 minutes for the chocolate to cool before storing. You can expedite this by placing them in the fridge or freezer to for the chocolate to harden. (PS if you like that drizzle you’ll like these Pumpkin Cookies too with it!)
- Adding slivered almonds: This is an optional add in for adults and older eaters, but since I make these for my toddler too we omit them as it could be a chocking hazard.
- Make smaller cookies: Simply use a teaspoon and the recipe will yield about 24 mini cookies.
- How to store: These best keep in an air tight container in the fridge. They will last about 10 days (but probably less because they are so good!) You can also store in the freezer and they will keep for 3 months.
Shauna says
So I haven’t been able to find whole wheat white flour in stores here.. Do you think half white, half whole wheat might work?
Elizabeth Shaw says
Totally Shauan! Do you have a Trader Joes near you? That’s where I get mine!!
Shauna says
Nope, I’m in Canada, but I could check out a health food store 🙂
Sonali- The Foodie Physician says
So pretty and yummy! I see we both had blueberries on our mind recently. As always, I’m loving the awesome fertility info- great job Liz 🙂
Elizabeth Shaw says
The bloobs love was totally trending!
Thanks Sonali for your support!
Melanie @ Nutritious Eats says
I love low sugar cookies for breakfast, these sound like a great combo! I am all about grab-n-go!
Elizabeth Shaw says
I bet! I don’t know how you do it! 4 kids, #rockstar!
Allie says
Oh my these look so good and I know this is one cookie my whole family would love!
Elizabeth Shaw says
Oh yay! I hope you make them- let me know if you do!
Sara @sarahaastdn.com says
Yum! I love blueberries and I love cookies! Thanks Liz.
Elizabeth Shaw says
Cookies are always a plus, right! Thanks for your great Apple Oatmeal recipe!