Vegan Blueberry Muffin Cookies

When you want just the top of a blueberry muffin. Make these Blueberry Muffin Cookies! Almond flour cookies topped with a brown sugar cinnamon streusel make a truly unforgettable breakfast or afternoon treat! Vegan Grain Free Gluten Free

overhead shot of blueberry muffin cookies on a cutting board

Blueberry Muffin Cookies – These are perfect for those times when you really want a blueberry muffin but you also want cookies! And guess what, as such, it can be dessert AND breakfast! Trust me, these are the ultimate dessert mix.

Pop them in the oven and minutes later you’ll be in blueberry heaven! You’ll love every bite of my Vegan Blueberry Muffin Cookies!

The cookies use almond flour as a base and are soft and chewy. They are topped with an almond flour blueberry sugar streusel. You have to try them right now. They are gluten and grain free! And you don’t need vegan butter. They are best made with fresh blueberries, but frozen works too. Just wash them well and dry them well before use.

why you’ll love these blueberry streusel cookies

they are gluten-free and grain-free
they take just a few minutes to assemble. No need to whip butter or eggs
the recipe is versatile and indulgent
These are perfect for when you just want the top of a blueberry muffin!
they are crispy on the edges and soft and chewy in the middle

More vegan cookie recipes:

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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 lemon twist! These grain-free gluten-free almond flour cookies taste like blueberry muffins and are super easy to make. A truly unforgettable breakfast or afternoon treat! Makes 8-11 cookies depending on size

Preparation time10 minutes

cooking time15 minutes

Creepy15 minutes

total time40 minutes

Course: Desserts, snack

Kitchen: american

Keyword: vegan blueberry cookies

Rations: 12

Calories: 127kcal

Author: rich vegan

Ingredients

for the almond flour cookie:

1 1/4 cup (140 g) almond flour I use super fine blanched almond flour
1/3 cup (40 g) tapioca starch
1/4 teaspoon baking soda
1/8 teaspoon salt
2 spoonfuls powdered sugar or use cane sugar or light brown sugar

Wet ingredients:

1 spoon Refined semi-solid coconut oil measure when semi-solid, melt before use
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest (optional)
1/4 cup (60 ml) maple syrup

for the blueberry streusel topping:

2 to 3 spoonfuls of dough from above
2 spoonfuls almond flour
1 spoon Brown sugar
a generous pinch of salt
1/8 teaspoon cinnamon
1/2 cup (75 g) blueberries preferably fresh, wash well and dry if using frozen berries

Instructions

Make the cookie base: In a bowl, add the dry ingredients and make sure to mix very well. Press and mix to break up any lumps of almond flour.
Next, melt the coconut oil. Add to bowl. Add the vanilla extract, lemon juice, zest, and room temperature maple syrup to the dry ingredients.
Mix very well until you get a mass. The dough will be a little sticky. That’s all right. Cool it for 15 to 20 minutes.
When the dough is not too sticky, scoop out about 3 tablespoons of the dough into another bowl. Then chill the rest of the batter for another 10-15 minutes while you mix in the streusel, line the baking sheet, and preheat the oven to 335 degrees f (165 degrees c).
Make the streusel: In the bowl with the 3 tablespoons of dough, add the almond flour, brown sugar, a generous pinch of salt and cinnamon, and mix very well. Mix to make a slightly dry mixture. Add more almond flour if needed a teaspoon at a time. then add the blueberries and mix. (Add a few drops of coconut or maple oil if it’s too dry to stick to the berries a bit)
Remove the chilled dough from the refrigerator. Then, using a cookie scoop, divide the dough into equal portions. I use 1.5 or 2 tablespoons of cookie scoop.
Flatten these spoonfuls onto a parchment-lined baking sheet. (I usually line the pan with parchment paper because if your pan is too thin, the almond flour bottom can start to brown very quickly). Then top these cookies with the blueberry streusel mixture.
Spread the streusel mixture evenly over all the cookies. The base cookies spread a lot, so you want to cover a good portion of the top with the cookie mixture and not just the center. Lightly press the streusel.
Bake at 335 degrees Fahrenheit for 13 to 15 minutes, depending on the pan and oven. Until the edges are golden.
Then remove the cookies from the oven. They will be a little soft. Let cool for ten minutes, then transfer to a wire rack and cool completely and enjoy.
Keep these cookies on the counter during the day and refrigerate for up to a week.

notes

These are best with fresh berries. If using frozen, thaw and wash, then dry thoroughly and use. I use a mix of fresh and frozen wild blueberries as I really like the mix of different sizes
the cookies spread quite a bit, so be sure not to place them too close together on the sheet
If you like, drizzle them with a little lemon juice and icing sugar
Oil-free: Omit the oil and add 1 tablespoon more maple syrup

nutrition

nutritional data

Blueberry Muffin Almond Flour Cookies

Amount per serving

calories 127
Calories from fat 72

% Daily Value*

fat 8 g12%

Saturated fats 1 g6%

sodium 48 mg2%

potassium 23 mg1%

Carbohydrates 14 g5%

Fiber 2g8%

Sugar 8g9%

protein 3 g6%

Vitamin A 3IU0%

Vitamin C 1 mg1%

calcium 36 mg4%

iron 1 mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

Almond Flour: I use super fine blanched almond flour
Tapioca starch is the binder, as these cookies are gluten-free
baking soda gives them a little boost
I sweetened the base with a mixture of maple syrup and powdered sugar, but you can use cane sugar or light brown sugar. Then the color will be a little darker.
coconut oil: I use refined coconut oil. Be sure to measure when it’s semi-solid, then melt before using
vanilla extract for this cupcake batter flavor
lemon juice and zest for a touch of freshness
for the blueberry streusel topping, combine the cookie dough with additional almond flour, brown sugar, cinnamon, and blueberries.

Tips and Substitutions:

These are best with fresh berries. If using frozen thaw and wash then dry well and use I often use a mix of fresh and frozen wild blueberries as I really like the mix of different sizes.
the cookies spread quite a bit, so be sure not to place them too close together on the sheet
If you like, drizzle them with a little lemon topping

How to Make Blueberry Muffin Cookies

Make the cookie base: In a bowl, add the dry ingredients and make sure to mix very well. Press and mix to break up any lumps of almond flour if there are any.

Next, melt the coconut oil. Add to bowl. Add the vanilla extract, lemon juice, zest if using, and room temperature maple syrup to the dry ingredients.

Mix very well until you get a mass. The dough will be a little sticky. That’s all right. Cool it for 15 to 20 minutes in the fridge.
When the dough is not too sticky, scoop 2-3 tablespoons of dough into another bowl. Then chill the rest of the batter for another 10-15 minutes while you mix the streusel and line the pan and preheat the oven to 335 degrees f (165 degrees c).

In the bowl with the 3 tablespoons of dough, add the almond flour, brown sugar, a generous pinch of salt and cinnamon, and mix very well. Mix to make a slightly dry mixture (add more almond flour if necessary), then add the blueberries and mix.

Remove the chilled dough from the refrigerator. Then, using a cookie scoop, divide the dough into equal portions. I use 1.5 or 2 tablespoons of cookie scoop.

Flatten these spoonfuls onto a parchment-lined baking sheet. I tend to double line the baking sheet with parchment because sometimes if the sheet is too thin the almond flour bottom can start to brown very quickly.

Then top these cookies with the blueberry streusel mixture.

Spread the mixture evenly over all the cookies. The base of the cookies will spread a lot, so you want to cover a good portion of the top with the cookie mixture and not just the tops. Lightly press the streusel.

Bake at 335 degrees Fahrenheit for 13 to 15 minutes, depending on the pan and oven. Until the edges are golden.

Then remove the cookies from the oven. They will be a little soft. Let cool for ten minutes, then transfer to a wire rack and cool completely and enjoy.

storage

Keep these cookies on the counter during the day and refrigerate for up to a week.

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

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