blueberry snack cookies {sugar-free, grain-free}

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We walk into a bakery or coffee shop and see the latest gluten-free or vegan muffin or cookie, right there at the counter, like they knew we were coming, those sly bakers. I know, I know.  Should we try it? I mean it's vegan.. Or hey! There's no white flour... I mean, it must be healthy, right?... So we must! 

Yep. Those are my initial thoughts. (You too? Amen, sister.) But, these thoughts quickly leave when I think about what is probably in that treat. Sugar - without a doubt.  Vegan vegetable spreads that have more ingredients than the cookie itself - likely.  White flour - probably.

And now I'm officially no fun and you will never go with me to a bakery again...   (Now, rightfully so, you can buy vegan or gluten-free treats that are healthy!)


First, some clarification:  After years of blogging about baking, I've definitely made my fair share (or more) of sugary treats, and I will honestly say that a classic dessert is a necessary part of our life, occasionally. It is with us when we celebrate birthdays and graduations. It is a sign of rituals and traditions and it should (must) be savored.

A dessert should be put on that cake pedestal and oohed and aahed over until devoured with messy - but smiling - faces. 


But, that's not what I eat, or anyone, should eat on a daily basis.

Each day, we will feel our best if our treats are wholesome and nourishing... But, they still must be delicious!

So that's where these snack cookies come in.

Because sugary, buttery cookies should only be enjoyed on special occasions. But these cookies can be enjoyed for breakfast, snack, or dessert every day.  You can eat these cookies any time of the day, every day! :)   

Blueberry Snack Cookies {grain-free, sugar-free}

 (makes 18-20 cookies) 

  • ¼ cup coconut flour
  • ½ cup natural almond butter
  • 6 pitted Medjool dates, soaked in warm water for 15 minutes then drained
  • ¾ cups unsweetened shredded coconut
  • ½ cup unsweetened applesauce
  • 2 medium eggs
  • ½ tablespoon cinnamon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1/4 tablespoons dried blueberries
  • 1/4 cup golden raisins
  • 2 tablespoons chopped walnuts


  1. Preheat your oven to 350 degrees.
  2. Combine the coconut flour, almond butter, and dates in a food processor. Process until well combined and the dates have broken up into small pieces, about 30 seconds.
  3. Add the shredded coconut, applesauce, eggs, cinnamon, vanilla, salt and baking soda and process until a wet dough forms (less than 30 seconds).
  4. Add in the remaining ingredients, and pulse once or twice until the fruit and walnuts are incorporated into the dough but not chopped up.  You can also transfer the dough into a large bowl and fold in the blueberries, raisins and walnuts until combined. 
  5. Using a cookie scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with parchment paper.    
  6. Wet your fingers - or use the bottom of a spatula that's been dipped in warm water - and press down each ball of dough. These cookies do not spread or rise so make sure to make them the shape you want them prior to baking. Add a few more blueberries to the top of each flattened cookie and press them slightly into the dough.
  7. Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
  8. Let the cookies cool on the sheets before removing. I like to store these in the refrigerator. Can be stored for up to a week. 



These are like blueberry muffins.  In cookie form.

Anna Beck