These Red White and Blue Cookies are made with almond flour, almond butter, cranberries, blueberries, and white chocolate chips! They are the perfect patriotic treat for the Fourth of July and other special occasions! Gluten-free, dairy-free, and egg-free.
If you need a gluten-free dessert to celebrate the 4th of July or other festive patriotic holiday, this red, white, and blue cookie is just the thing.
Made with real ingredients, natural flavors, and no food dye, these soft and chewy cookies are full of dried blueberries, cranberries, and white chocolate chips.
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Why you'll love this recipe
- Easy cookie recipe
- Perfect for July 4th, Memorial Day, and Labor Day
- Gluten-free, dairy-free, egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond butter - Natural almond butter works in two ways in this recipe. It works as a binder as well as the fat (oil or butter). Substitute cashew butter if needed.
Ground flaxseed - Ground flax works as a binder and an egg replacer.
Pure maple syrup - This natural sweetener adds a rich sweetness.
Almond flour - This gluten-free flour creates a moist and tender crumb.
Pure vanilla extract - Essential for making a chocolate chip cookie recipe! A quality vanilla extract is best.
Dried cranberries or cherries - Choose the dried fruit you prefer for the festive red.
Dried blueberries - Dried blueberries are a treat and make a great festive blue.
White chocolate chips - Vegan white chocolate chips can be found in most grocery store baking aisles or your local health food store.
Step-by-step instructions
Step 1: In a large mixing bowl, whisk almond butter, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract to the wet ingredients. Stir to combine.
Step 2: Fold in cranberries, blueberries, and chocolate chips. Cover the bowl and chill in the refrigerator for 30 minutes. Use a tablespoon or small cookie scoop and scoop cookie dough and gently roll it into a loose ball with your hands.
Step 3: Place cookie dough balls on the prepared baking sheet. Sprinkle with sea salt. Continue until all dough has been used. Bake for 10-12 minutes Allow cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack.
Recipe tips
- If the cookie dough doesn't roll into a loose ball, add a little more almond flour.
- The dough will be sticky, spray your hands with cooking spray as needed to make rolling easier.
- To have the toppings on these patriotic cookies stand out, press a few pieces of dried fruit or chocolate chips on top of the cookies before baking.
- Leave on the wire rack until completely cool before storing.
Storage
Store these cookies in an airtight container or covered with plastic wrap at room temperature for 2-3 days.
More gluten-free cookie recipes
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📖 Recipe
Red White and Blue Cookies
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ¾ cup natural creamy almond butter
- ½ cup maple syrup
- 1 cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon pure vanilla extract
- ⅓ cup white chocolate chips
- ⅓ cup dried blueberries
- ⅓ cup dried cherries or cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line a large cookie sheet with parchment paper.
- In a large bowl, whisk almond butter, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine with a rubber spatula.
- Fold in chocolate chips, dried blueberries, and dried cherries. Cover the bowl and chill the dough in refrigerator for 30 minutes.
- Using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. (If dough doesn't roll into a loose ball, add a bit more almond flour.) The dough will be sticky, so spraying your hands lightly with cooking spray can help. Place cookie dough balls on prepared cookie sheet in even rows. Press down just slightly on the tops of each cookie.
- Bake for 10-12 minutes or until cookies start to look golden on top. Allow cookies to rest on cookie sheet for 5 minutes before transferring them with a spatula to a wire cooling rack.
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