These AIP and Top 8 Free Blueberry Cake Cookies are filled with juicy blueberries and have a deliciously soft and chewy texture that everyone will love. Fun to make and eat, these cookies are naturally purple just from the thawed and pureed frozen blueberries mixed into the coconut cookie batter.
Inspired by the amazing blueberry cookies from Justine Snacks, I knew that I had to come up with an allergy-friendly and gluten-free version that we can all enjoy. Since this recipe uses frozen blueberries, these cookies are perfect year-round!
I love using frozen wild blueberries since they have a more intense flavor and due to the smaller size, they have 2x the level of antioxidants compared to regular blueberries. Plus, they are flash-frozen within 24 hours, preserving their flavor and nutrients while they are at peak levels.
Ingredients to make AIP Blueberry Cake Cookies:
- Coconut flour
- Cassava flour
- Frozen blueberries
- Coconut oil
- Coconut milk
- Maple syrup
- Gelatin
- Sea salt
RECOMMENDATIONS
- I recommend only using frozen blueberries for this recipe. This actually provides more juice and moisture, giving the cookies a nice purple color. I love using frozen wild blueberries since they have a more intense flavor and pack in higher-levels of antioxidants.
- For the frozen blueberries, thaw in the microwave for about 45 seconds. Once thawed, use a fork to gently press down the blueberries, getting out as much juice as possible. I typically do this step for about 5 minutes. The juice is what makes the cookies purple so try to get out as much juice as possible. You want to add the blueberries with the blueberry juice to the batter.
- I use a hand mixer to mix the pureed blueberries into the batter. This helps fully combine the juice into the batter but this step is not absolutely necessary. However, the cookies might not be quite as purple without using a mixer.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 6 months.
Other easy AIP cookies you might enjoy:
- Crispy Coconut Tigernut Cookies
- Golden Turmeric Coconut Cookies
- Green Banana Flour Chocolate Chip Cookies
AIP Blueberry Cake Cookies (Top 8 Free)
These AIP and Top 8 Free Blueberry Cake Cookies are filled with juicy blueberries and have a deliciously soft and chewy texture that everyone will love. Fun to make and eat, these cookies are naturally purple just from the thawed and pureed frozen blueberries mixed into the coconut cookie batter.
Ingredients
- 3/4 cup coconut flour
- 1/4 cup cassava flour
- 2 tbsp gelatin
- 1/2 tsp sea salt
- 1 cup frozen blueberries (110g), thawed & pureed
- 1/2 cup coconut oil, melted
- 2 tbsp maple syrup
- 1/4 cup full-fat coconut milk, room temperature
Directions
- Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Step 2 In a medium mixing bowl, whisk together the coconut flour, cassava flour, gelatin, and sea salt.
- Step 3 Thaw the frozen blueberries in a microwave for roughly 45 seconds. Using a fork, gently press the blueberries, mashing them and releasing the juice. Mash the blueberries for roughly 5 minutes or until most of the juice is pressed out and the blueberries are almost pureed. Be sure to add the blueberries and the blueberry juice to the batter since the juice is what gives the cookies the color.
- Step 4 Add the melted coconut oil and maple syrup to the dry ingredients and mix well. Pour in the mashed/pureed blueberries with the juice and mix until fully combined.
- Step 5 Using an electric mixer at a low to medium speed, mix the batter and blueberries. This step isn’t absolutely necessary, but it helps make the batter more purple.
- Step 6 Once the blueberries and batter are fully combined, add in the room temperature coconut milk and stir until well-combined. Make sure the coconut milk isn’t too cold, otherwise it will make the coconut oil harden.
- Step 7 Form the cookies into a ball (roughly 1 inch) and gently flatten onto the baking sheet. These cookies don’t spread much while baking.
- Step 8 Bake for roughly 10 minutes and let cool before serving. The cookies will be very soft at first but they will become firmer as they cool and the gelatin sets. Wait roughly 15 minutes to transfer the cookies to a cooling rack.
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Thank you for this recipe. It looks amazing. I rarely eat sweet things with my AIP diet, but this looks mighty tasty. I’ve added it to my Healthy Psoriasis Recipes Pinterest board too. 😉
Hi Thomas, thank you so much for your kind feedback and for sharing the recipe on Pinterest. Let me know if you give the recipe a try – I would love to hear your thoughts!
My cookies melted, I guess that’s the only word to describe them. Any idea what happened? I followed the recipe exactly.
Hi Taryn, so sorry to hear that the cookies melted. This might be a combination of a couple of things – either not enough coconut flour or a bit too much coconut oil. Unfortunately, coconut flour tends to be a bit finicky with how you measure it. The next time I make the cookies, I will measure it in grams and add this to the recipe. Hopefully this will help you get the right texture!
I have a thing for purple 💜 and I knew I had to make these 🥰
I love how they are made of wholesome ingredients and still taste pretty delectable and rustic at the same time. As soon as I restock my coconut flour., I would need to replenish them for my freezer stash! It satisfies my sweet tooth craving and I would just pop one in the microwave when needed 🤌🏼💋
Thanks, Stephanie!
Hi Olivia, thank you so much for your review! It makes me so happy to hear how much you enjoyed the blueberry cookies. I also love keeping a stash in the freezer! A perfect snack for when you need something sweet.