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  • Writer's pictureIssy

Blueberry Honey Cookies

Updated: Oct 29, 2020

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 very well in an interesting yet mild kind of way. Paired with a cup of herbal tea, these honey cookies are a wonderful treat for the fall/winter season!


For the cookies:

  • 3 tbsp coconut oil (solid, but soft)

  • 4 tbsp raw honey

  • 1 egg

  • 1/2 cup 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


For the cookies:

  1. Using a mixer, whisk the coconut oil and the honey together 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 using a spatula, 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. 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.*

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

For the filling:

  1. In the meantime, start preparing the homemade blueberry jam that will be used as a filling. In a pot, add the blueberries, the lemon juice, and the maple syrup and mix well.

  2. 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 before using it.

  3. 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.


* 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 any difficulties, place the dough back in the fridge to chill it out again.

** The cookies are initially soft, but they soften over time after being sandwiched.

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