Description
Soft cookies with grassy notes of matcha green tea and bursts of fresh blueberries. So yum!!!
Ingredients
Units
Scale
- Dry ingredients
- 1 1/2 cups blanched almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon food grade matcha tea powder (I usethis brand)
- Wet Ingredients
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 1/3 cup coconut oil, melted
- 4 tablespoons maple syrup or honey
- 1 cup fresh blueberries (slice in half if blueberries are super large)*
Instructions
- Prepare: Position your oven rack in the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Grease a large baking sheet and set aside.
- Mix the dry ingredients: Whisk all of the dry ingredients together in a large mixing bowl.
- Mix the wet ingredients: In a small mixing bowl whisk together the wet ingredients.
- Mix the wet and dry together: Form a “well” in the dry ingredients and pour the wet ingredients into the well of the dry ingredients. Add the blueberries. Gently mix everything together until a nice dough forms, being careful not to smash the blueberries.
- Scoop the cookies: Use a 1/4 cup spring loaded cookie scoop (or a 1/4 cup measuring cup) to form cookies. Place them on the greased cookie sheet about 2 inches apart. You should have 15 to 17 cookies. Gently press the cookies down with a spatula so they are slightly flat.
- Bake:Place the sheet of cookies on the middle rack of the oven. Bake the cookies for 12 to 16 minutes, or until the edges just start to brown. Allow them to cool completely before removing them from the baking sheet.
- Enjoy: The cookies are really best eaten the day of. They are soft in the middle and slightly crispy on the edges, and the blueberries are juicy. Store them in an air tight container at room temperature for 2 to 3 days. They do soften up the longer they sit, still good by day 2 but the BEST on day 1!
Notes
*I don’t recommend using frozen blueberries. I tested the cookies with frozen blueberries and even after thawing them and draining them they still held too much moisture resulting in a cookie that fell apart after 1 day.
Another note about the blueberries: The fresh blueberries do make these cookies delicate and causes the cookies to soften up a lot after 1 to 2 days (these cookies really are best the day of). You could sub in dried blueberries to preserve these cookies even longer. However, we really enjoyed the juiciness of the fresh berries. Either way they will be good, the choice is yours! 🙂
