Almond Blueberry Vegan Gluten-Free Cookies

A delicious and healthy treat!


So many of you have been asking for this recipe, an adapted version of my boyfriend’s family heirloom. I hope you enjoy making these cookies as much as savoring them.

I love this recipe because it uses some of the essential ingredients on which I was raised: raw almonds and grape seed oil.
Growing up, my mother would send us to school with a small handful of almonds in case we needed a bit of energy before lunch. Same on the ski slopes. We could always reach to our pockets and find a few almonds to nibble on. Both nutritious and naturally healthy, raw almonds are an ingredient of choice I enjoy every day.
Grape seed oil is also a common staple we used in Provence with revered health benefits. In addition, grape seed oil is one of the least fragrant oil, making it perfectly suited to preserve the integrity of the flavors of other ingredients.
I will write a new page for this blog to share Essential Health Benefits of ingredients about almonds and grape seed oil.

2 cups raw almonds
2 cups gluten-free rolled oats
1 cup amaranth flour
1 cup almond flour/meal
1/2 tsp cinnamon
2 pinches salt
3/4 cup maple syrup
1 cup grape seed oil + 2 Tbsp
1/2 cup blueberry jam (try to find a jam made without sugar)
Preheat the oven at 350F.
2 cookie sheets.

Place the raw almonds in a food processor fitted with a steel blade to grind them.

Process until they are ground evenly with a slightly coarse texture. This will give the cookies their rough consistency, which is quite pleasant.

Place gluten-free rolled oats in the food processor fitted with a steel blade, and process the same way as the almonds.

Then place all the dry ingredients in a bowl: ground almonds, ground oats, amaranth flour, almond flour, cinnamon, and salt.

Combine dry ingredients together by mixing well.

Separately, mix the maple syrup and grape seed oil, whisking well to homogenize.

Pour the maple syrup/oil mixture over the dry ingredients and incorporate slowly using a wooden spoon.

Mix until all ingredients are evenly incorporated and the texture of the almond cookie dough becomes malleable.

Oil a cookie sheet using about two tablespoon of grape seed oil and spreading it with a pastry brush.

Using a tablespoon, fill it to the top with the almond cookie dough.

Place on oiled cookie sheet at regular interval, leaving enough space to allow spreading during baking.

Tip: you might use the handle of another spoon to unstick the almond cookie dough from the measuring spoon.

Cookie sheet filled with domes of dough, evenly spaced.

Use the back of a rounded teaspoon to create a depression in each dome. Be careful not to press too hard. You want to leave enough thickness between the cookie sheet and the deepest part of the depression to ensure the blueberry jam won’t sip through during baking time.
Tip: you might occasionally place the teaspoon under running water to remove any dough stuck to the bottom. This will help to continue forming evenly shaped depressions.

Fill the depressions with blueberry jam. Bake in the preheated oven for about 12 minutes, until slightly browner. Turn the cookie sheet around and bake for another 6 minutes or so. Baking times are approximate depending on your oven. The first time you bake these cookies, please check them more often and note down the times so you can repeat the same experience next time.

The cookies are baked when still soft to the touch and the perimeter at the base of them is slightly brown. Let sit one minute outside the oven until they are cool enough handle. Remove them with a spatula and place on display/serving platter. They should firm up a bit as they cool.


2 thoughts on “Almond Blueberry Vegan Gluten-Free Cookies

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