Blueberry Almond
Almond flour gives this cookie a tender, slightly nutty base, and fresh blueberries add pops of juiciness throughout.
Servings 10
Equipment
- Mixing bowls
- Whisk
- Baking Sheet
- Parchment Paper
Ingredients
1 cup almond flour
1/3 cup vanilla protein powder
1/4 teaspoon baking soda
Pinch of salt
1/3 cup plain Greek yogurt
1/4 cup honey
1 large egg
3/4 cup fresh or frozen blueberries
1/4 cup sliced almonds
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the almond flour, protein powder, baking soda, and salt.
3. In another bowl, whisk together the Greek yogurt, honey, and egg.
4. Combine the wet and dry mixtures, then gently fold in the blueberries.
5. Scoop the dough into mounds on the baking sheet and press a few sliced almonds onto the top of each.
6. Bake for 12 to 14 minutes, until the edges are golden and the blueberries have softened.
7. Let cool on the pan for 5 minutes — these are delicate straight out of the oven.
Notes
If using frozen blueberries, don't thaw them first, or the dough will turn purple and watery.