Maple almond blueberry frosted cookies recipe

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  • Yield: 16 to 20 (¼-inch) thick cookies


Maple Almond Cookies
  • 1 cup almonds
  • 3 tablespoons almond butter
  • ¼ cup sprouted buckwheat flour, or ½ cup sprouted buckwheat
  • ¼ cup tocotrienols or grassfed whey powder
  • ¼ cup maple syrup
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla bean powder
  • Pinch of cinnamon
  • Pinch of fresh grated nutmeg
  • 1 teaspoon camu camu powder
  • 1 teaspoon ashwagandha extract powder (optional)
  • 1 teaspoon moringa powder (optional)
Blueberry Frosting
  • 3 tablespoons coconut oil
  • 3 tablespoons raw butter or coconut butter
  • ½ cup wild blueberries
  • 3–4 tablespoons maple syrup
  • Pinch of sea salt
  • 1 tablespoon maca powder
  • 1 tablespoon lucuma powder
How to Make It
  1. Blend almonds into a flour in a high-power blender or a food processor.
  2. Add all Maple Almond Cookies ingredients to a food processor, and mix until combined into a wet dough.
  3. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
  4. Blend all Blueberry Frosting ingredients in a blender or food processor until mixed into a cream.
  5. Add extra lucuma if needed to emulsify.
  6. Spread Blueberry Frosting onto the Maple Almond Cookies, and chill for about 1 hour, until set.
  7. Cut into squares or other shapes. Store chilled.

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