Gluten-Free Almond Berry Cookies (Print Version)

Buttery almond flour cookies studded with fresh berries for a tender, gluten-free treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 tsp baking powder
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg
08 - 1 tsp pure vanilla extract
09 - 1/2 tsp almond extract

→ Add-ins

10 - 2/3 cup mixed fresh berries (blueberries, raspberries, or finely chopped strawberries)
11 - 2 tbsp sliced almonds (optional, for topping)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a bowl, whisk together almond flour, coconut flour, baking powder, and salt until well blended.
03 - In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, vanilla extract, and almond extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
06 - Gently fold in the mixed berries using a spatula, taking care not to crush them.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - If desired, sprinkle sliced almonds on top of each cookie dough mound.
09 - Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
10 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The almond flour creates this incredibly tender, melt-in-your-mouth texture that actually tastes better than wheat flour cookies
  • Fresh berries burst through the buttery sweetness, making every bite feel like a little surprise
  • They're accidentally elegant enough for a dinner party but simple enough for a Tuesday afternoon craving
02 -
  • Frozen berries work perfectly fine, just toss them in while still frozen and do not thaw first
  • The dough will feel softer than traditional cookie dough, which is completely normal because almond flour doesn't absorb moisture the same way
  • These cookies continue firming up as they cool, so removing them while they still look slightly underbaked is the secret to perfect texture
03 -
  • Chilling the dough for 30 minutes before baking helps prevent spreading if your butter was too soft
  • Rotate your baking sheets halfway through baking for even browning, especially if your oven has hot spots

Go Back