Blackberry Cookies
If you like your cookies soft and chewy, you’ll love this healthy Blackberry Cookie recipe. Gluten-free, dairy-free, and refined-sugar-free, with the perfect texture and juicy berries in every bite!
Servings: 12 cookies
Calories: 154kcal
Ingredients
- 3/4 cup cashew butter or tahini*
- 1/3 cup maple syrup (or honey)
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blackberries , sliced in half
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Beat together the cashew butter, syrup, egg and vanilla. Once smooth, beat in the flour, baking soda and salt.
- Fold in the blackberries.
- Scoop the dough onto the baking sheet. Lightly flatten them with your hands.
- Bake on the center rack for 10 - 11 minutes until the cookies are golden brown. Remove and allow to cool completely before digging in (this will make sure the cookies don't fall apart when you eat them)!
Notes
- You want the nut butter to be fairly thin and creamy. If yours is on the thicker side, you might want to use 1 full cup of nut butter
- Store these blackberry cookies in an airtight container at room temperature for about 3 days. They can also be refrigerated for up to a week.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 123mg | Fiber: 1g | Sugar: 6g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg