Vegan Blueberry Muffin Cookies

Whenever you need simply high of a Blueberry muffin.  Make these Blueberry Muffin Cookies! Almond flour cookies topped with a brown sugar cinnamon streusel are A really unforgettable breakfast or afternoon deal with! Grainfree Vegan Glutenfree

Blueberry Muffin Cookies – these are good for these moments when actually you desire a blueberry muffin however you additionally need cookies! And guess what, as such, they are often dessert AND breakfast! Belief me these are the most effective ever dessert combine.

Pop them within the oven and some minutes later you’ll discover your self in blueberry paradise! You’re going to like each single chunk of my vegan blueberry muffin cookies!

The cookies use almond flour as the bottom and are smooth and chewy. They get topped with an almond flour blueberry sugar streusel. You need to strive these proper now. They’re gluten-free and grainfree! And don’t want any vegan butter. These are greatest made with recent blueberries, however frozen work too. Simply wash them properly then dry properly earlier than utilizing .

why you’ll love these blueberry streusel cookies

• they’re gluten-free and grainfree
• they take simply minutes to place collectively. No whipping up butter and eggs wanted
• the recipe is flexible and forgiving
• They’re good for whenever you need simply the tops of a blueberry muffin!
• they’re crisp on the sides and smooth and chewy within the center

Extra vegan cookie recipes:

Print Recipe

Blueberry Muffin Almond Flour Cookies

My Vegan Blueberry Muffin Cookies are filled with blueberries, topped with a brown sugar cinnamon streusel and brightened with a touch of lemon! These glutenfree grainfree almond flour cookies style like a blueberry muffin and are really easy to make. A really unforgettable breakfast or afternoon deal with!

Prep Time10 minutes

Prepare dinner Time15 minutes

Chilling15 minutes

Whole Time40 minutes

Course: Dessert, Snack

Delicacies: American

Key phrase: vegan blueberry cookies

Servings: 12

Energy: 127kcal

Creator: Vegan Richa

Substances

for the almond flour cookie:

• 1 1/4 cup (140 g) almond flour I take advantage of blanched tremendous tremendous almond flour
• 1/3 cup (40 g) tapioca starch
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons powdered sugar or use cane sugar or mild brown sugar

Moist substances:

• 1 tablespoon semi stable refined coconut oil measure when semi stable, soften earlier than utilizing
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest (elective)
• 1/4 cup (60 ml) maple syrup

for the blueberry streusel topping:

• 2 to three Tablespoons of dough from above
• 2 tablespoons almond flour
• 1 tablespoon brown sugar
• a beneficiant pinch salt
• 1/8 teaspoon cinnamon
• 1/2 cup (75 g) blueberries ideally recent, wash throroughtly and pat dry if utilizing frozen berries

Directions

• Make the cookie base: In a bowl, add the dry substances and ensure to combine rather well. Press and blend in order that the almond flour lumps break down.

• Then soften the coconut oil. Add to the bowl.  Add the vanilla extract, lemon juice, zest and room temperature maple syrup to the dry substances.

• Combine rather well till you get a dough. The dough shall be considerably sticky. That is okay. Chill it for 15 to twenty minutes.

• As soon as the dough will not be too sticky, take away about 3 tbsp of the dough into one other bowl. Then chill the remainder of the dough for an additional 10-15 minutes when you combine the streusel, line the baking sheet and preheat the oven to 335 deg f ( 165 deg c).

• Make the streusel: Within the bowl with the three tbsp dough, add the almond flour, brown sugar, a beneficiant pinch of salt and cinnamon, and blend rather well. Combine to make a barely dry combination. Add extra almond flour if wanted a teaspoon at a time. then add the blueberries and blend in.

• Take away the chilled dough from the fridge. Then utilizing a cookie scoop, divide the dough into equal parts. I take advantage of 1.5 or 2 tablespoon cookie scoop.

• Flatten these scoops onto a parchment lined baking sheet.( I often double line the baking sheet with parchment as a result of in case your baking sheet is simply too skinny, the almond flour backside  can begin to brown actually shortly). Then high these cookies with the blueberry streusel combination.

• Unfold the streusel combination evenly on all of the cookies. The bottom cookies unfold rather a lot so that you wish to cowl a superb portion of the highest with the cookie combination and never simply the middle. Flippantly press the streusel in.

• Bake at 335 levels Fahrenheit for 13 to fifteen minutes, relying in your baking sheet and the oven. Till the sides are golden.

• Then take away the cookies from the oven. They are going to be considerably smooth. Allow them to cool for ten minutes, then switch to a cooling rack and funky fully and revel in.

• Retailer these cookies on the counter for the day and refrigerate for as much as per week.

Notes

• These are greatest with recent berries. If utilizing frozen, thaw and wash them after which dry properly and use. I take advantage of a mixture of recent and frozen wild blueberries as I actually benefit from the combine of various sizes
• the cookies unfold fairly a bit so be certain to not place them too shut collectively on the sheet
• If you would like, drizzle them with some lemon juice and sugar glaze
• Oilfree: omit the oil and add 1 tbsp extra maple syrup 

Vitamin

Vitamin Information

Blueberry Muffin Almond Flour Cookies

Quantity Per Serving

Energy 127
Energy from Fats 72

% Day by day Worth*

Fats 8g12%

Saturated Fats 1g6%

Sodium 48mg2%

Potassium 23mg1%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 8g9%

Protein 3g6%

Vitamin A 3IU0%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 1mg6%

* % Day by day Values are based mostly on a 2000 calorie weight loss program.

Substances:

•  almond flour –  I take advantage of blanched tremendous tremendous almond flour
• tapioca starch is the binder since these cookies are gluten-free
•  baking soda offers these a little bit of an increase
• I sweetened the bottom with a mix of maple syrup and powdered sugar however you need to use cane sugar or mild brown sugar. The colour shall be a bit darker then.
•  coconut oil – I take advantage of refined coconut oil. Ensure that to  measure when semi stable, then soften earlier than utilizing
• vanilla extract for that muffin batter style
• lemon juice and zest for a touch of freshness
• for the blueberry streusel topping, we mix the cookie dough with additional almond flour, brown sugar, cinnamon and blueberries

Suggestions & Substitutions:

• These are greatest with recent berries. If utilizing frozen, thaw and wash them after which dry properly and use I typically use a mixture of recent and frozen wild blueberries as I actually benefit from the combine of various sizes
• the cookies unfold fairly a bit so be certain to not place them too shut collectively on the sheet
• If you would like, drizzle them with some lemon icing

The best way to make Blueberry Muffin Cookies

Make the cookie base: In a bowl, add the dry substances and be sure you combine rather well. Press and blend so that you simply break down all of the almond flour lumps if any.

Then soften the coconut oil. Add to the bowl.  Add the vanilla extract, lemon juice, zest if utilizing, and room temperature maple syrup to the dry substances.

Combine rather well till you get a dough. The dough shall be considerably sticky. That’s okay. Chill it for 15 to twenty minutes within the fridge.
As soon as the dough will not be too sticky, take away 2-3’tbsp  of the dough into one other bowl. Then chill the remainder of the dough for an additional 10-15 minutes when you combine the streusel and line the baking sheet and preheat the oven to 335 deg f ( 165 deg c).

Within the bowl with the 3tbsp dough, add the almond flour, brown sugar, a beneficiant pinch of salt and cinnamon, and blend rather well. Combine to make a barely dry combination(add extra almond flour if wanted), then add the blueberries and blend in.

Take away the chilled dough from the fridge. Then utilizing a cookie scoop, divide the dough into equal parts. I take advantage of 1.5 or 2 tablespoon cookie scoop.

Flatten these scoops onto a parchment lined baking sheet. I often double line the baking sheet with parchment as a result of generally in case your baking sheet is simply too skinny, the almond flour backside  can begin to brown actually shortly.

Then high these cookies with the blueberry streusel combination.

Unfold the combination evenly on all of the cookies. The bottom of the cookies will unfold rather a lot so that you wish to cowl a superb portion of the highest with the cookie combination and never simply the tops. Flippantly press the streusel in.

Bake at 335 levels Fahrenheit for 13 to fifteen minutes, relying  in your baking sheet and the oven. Till the sides are golden.

Then take away the cookies from the oven. They are going to be considerably smooth. Allow them to cool for ten minutes, then switch to a cooling rack and funky fully and revel in.

Storage

Retailer these cookies on the counter for the day and refrigerate for as much as per week.

Variations: Use different berries or caramelized bananas with the streusel topping