Sometimes I like to just have fun when creating recipes. (OK- not sometimes, always) But not always do I allow myself to go off the beaten path too far. I have come to realize that you guys love your classic recipes..so I try to keep those as the bulk of my focus.
These cookies are quite fun, and taste really good! They are crisp on the outside and soft on the inside. I think they might even be healthy enough for breakfast. They reminded me SO much of Buttery Blueberry Pancakes in flavor. I think you might agree.
This recipe is a spin off from my popular Maple Bacon Chocolate Chunk Cookies. You might want to try those too.
Buttery Blueberry Pancake Cookies.
- 2 packed Cups Blanched Almond Flour (see substitution notes below)
- 1 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 3 Tbs room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) *for best flavor use butter, earth balance or ghee.
- 1 Tsp. Vanilla Extract
- 3 Tbs Maple Syrup (see substitution notes below)
- 1/4 Cup Granulated Sugar (see substitution notes below)
- 1/2- 3/4 cup Freeze Dried Blueberries. (dried blueberries will also work too!) OR 1/2 cup fresh or frozen blueberries.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a baking mat.
- In the bowl of a stand mixer (or by hand) mix the Almond Flour, Baking Powder, Salt, Butter, Maple Syrup and sugar. Stir in freeze dried blueberries last.
- Form dough into 8-10 round cookies that are 2-3 inches wide and 1/2 inch thick. (they will not spread much in the oven) Place on cookie sheet.
- Bake 13-15 minutes. (Note: When using xylitol or erythritol you will need the full 15 minutes to bake. If using another sugar your baking time will be less. Remove them from the oven as soon as you notice just the slightest bit of golden color on their bottom edges). As with all cookies the longer you bake them the harder they will end up. These cookies may seem under baked when you first remove them, but will become the perfect texture as they cool.
- Remove from oven and allow to cool before eating. Store in a sealed bag at room temperature or in the fridge or freezer.
Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, If your not a risk taker- then try using less baking powder in the recipe than I have called for. For the best results use a mild tasting nut or seed flour.
To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more and not turn out as good.
Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
The granulated sugar can be ANY of the following varieties: Organic Cane Sugar or regular cane Sugar, Sucanat, Coconut Palm Sugar or Granulated Maple Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. I have become a huge fan of the Truvia Baking Blend made out of erythritol and is available at most grocery stores. It works spectacular in all of my cookie recipes
If you need to further reduce the sugar you can exchange regular maple syrup for 100% sugar free use Joseph’s All Natural Maple Flavor Syrup. Also feel free to Agave or Coconut Nectar in a pinch- though the flavor will not be as good.
PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.2.2This is an original recipe by Brittany Angell.