Walnut and Blueberry Cookies

A gluten-free, vegan treat.

There’s nothing quite like a warm, chewy cookie fresh out of the oven. These Walnut and Blueberry Cookies are not only delicious but also naturally gluten-free and vegan-friendly. They’re made with almond flour, oats, flax “eggs,” and sweetened with coconut sugar – giving you a treat that feels indulgent yet nourishing. The walnuts add a crunchy richness, while the blueberries bring bursts of sweet-tart juiciness. It’s my tea snack.

Why You’ll Love This Recipe

• Gluten-free & vegan-friendly – made without eggs, dairy, or wheat.
• Nutritious twist – full of fiber, omega-3s, and antioxidants.
• Chewy and soft – thanks to the flaxseed binder and juicy blueberries.
• Customizable – swap in your favorite nuts, dried fruit, or even add citrus zest.

Ingredient Benefits

1. Flaxseed – Rich in omega-3 fatty acids and fiber, acts as a natural egg replacer in vegan baking while keeping cookies moist.
2. Coconut Oil – Provides healthy fats for richness and structure.
3. Coconut Sugar – A natural sweetener with a subtle caramel-like flavor and lower glycemic index than refined sugar.
4. Almond Flour – Gluten-free, high in vitamin E, and adds a nutty, tender texture.
5. Oats – Full of fiber and help make the cookies hearty and chewy.
6. Walnuts – Packed with omega-3s and antioxidants, add crunch and richness.
7. Blueberries – High in vitamin C and antioxidants, add natural sweetness and juicy bursts of flavor.
8. Cinnamon & Vanilla – Warm, aromatic spices that enhance sweetness without extra sugar.

The Recipe

Total Time: 55 minutes | Servings: 6-8 | Difficulty: easy

Baking Tip: To keep your cookies soft and chewy, don’t overbake them! Pull them out when the edges are golden but the centers still look slightly underdone—they’ll firm up as they cool.

Ingredients

• 2 tbsp ground flaxseed + 6 tbsp cold water (for flax “egg”)
• 40 ml melted coconut oil
• 80 g coconut sugar
• 60 g almond flour
• 115 g gluten-free rolled oats
  1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ cup walnuts, lightly crushed
• ½ cup blueberries (fresh or frozen)

Instructions

1. In a small bowl, mix the ground flaxseed with cold water. Let sit for 10 minutes until thickened into a gel-like consistency.
2. Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper.
3. In a large bowl, stir together the flax “egg,” melted coconut oil, and coconut sugar until combined.
   Add almond flour, oats, baking soda, cinnamon, and vanilla. Mix until a dough forms.
4. Gently fold in the walnuts and blueberries.
5. Shape the dough into cookies and arrange them on the baking tray.
6. Bake for 12–15 minutes, until golden at the edges but still soft in the center.

Info: Flaxseed isn’t just a nutrient powerhouse – it’s also a vegan baking essential. When mixed with water, it forms a gel-like binder that mimics eggs. This simple swap doesn’t just make recipes plant-based – it also boosts them with fiber, omega-3 fatty acids, and a mild nutty flavor.

Swaps & Variations

• Fruit: Swap blueberries for chopped dried figs, dates, or cranberries.
• Nuts: Try pecans, almonds, or hazelnuts instead of walnuts.
• Citrus Twist: Add a pinch of orange or lemon zest for a refreshing note.
• Spices: Mix in nutmeg or cardamom for extra warmth.
  

Serving Idea

Enjoy these cookies warm with a cup of green tea, or crumble one over a bowl of coconut yogurt for a wholesome breakfast treat.

Nutritional Info

Approximate, per 100 g: Calories: 160 kcal | Protein: 4 g | Carbs: 23 g | Fiber: 4 g | Fat: 14 g

Dietary Info

Gluten-free | Vegan | Dairy-free