Red White and Blue Cookies

Red White and Blue Cookies

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Chilling Time 30

Total Time 40

Servings

Calories 160kcal

Author Tessa

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

US Customary - Metric

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.

Notes

To store: Keep these cookies in an airtight container or covered with plastic wrap at room temperature for 2-3 days.

Nutrition