• Issy

Blueberry Honey Cookies

Updated: May 8

These cookies are soft and delicate. The combination of honey, cinnamon and blueberries may seem bizarre at first, but the taste of these ingredients is married in a very interesting yet mild kind of way. Paired with a cup of herbal tea, these honey cookies are a wonderful treat for the winter season!


For the cookies:

  • 3 tbsp coconut oil (solid, but soft)

  • 4 tbsp raw honey

  • 1 egg

  • 1/2 almond flour

  • 3 tbsp coconut flour

  • 1 tbsp cinnamon

For the filling:

  • 1 cup blueberries

  • 1 tsp lemon juice (freshly squeezed)

  • 1 tbsp maple syrup


  1. Using a mixer, beat the coconut oil and the honey until obtaining a fluffy homogeneous mixture.

  2. Add the egg and the cinnamon, and beat the mixture again.

  3. Gently incorporate the almond and coconut flours, and mix until you obtain a dough that you can transform into a ball. Do not over-mix or otherwise the almonds will release their oils.

  4. Place the dough in the fridge for at least two hours (or even overnight). That will make it easier to work with.

  5. In the meantime, you can start preparing the homemade blueberry jam that is going to be used as a filling. In a pot, add the blueberries, the lemon juice and the maple syrup and mix well. Bring the pot to the stove and allow the mixture to simmer until almost all the water evaporates and the jam thickens. Let the jam cool down and it ready to use!

  6. Once the dough is ready, roll it out as thick (or as thin) as you would like (I usually roll it out to up to 1 cm thickness) and cut your favorite shapes out of it.

  7. Bake the cookies at 180 degrees C for about 12-15 minutes or until the cookies start to get brown around the edges.

  8. Allow the cookies to cool down and sandwich them together with the blueberry jam. Enjoy with a cup of tea or hot chocolate!

The recipe makes around 10-12 sandwiched cookies.

Very soft and chewy cookies with a hint of blueberry sourness.


  1. The dough in this recipe is not as any regular dough as it contains only gluten-free flours. Therefore, it may be slightly more tricky to roll it out and cut shapes. If you find many difficulties, place the dough back in the fridge to chill it again.

  2. The cookies are initially soft, but they soften even more with time once they are sandwiched.


Christina (Issy)

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