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Horizontal image of rows of individual baked treats topped with fresh fruit on a marble surface next to blue towels.

Paleo Honey Blueberry Cookies

  • Author: Nikki Cervone
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x


With no eggs, dairy, or gluten, these paleo honey blueberry cookies are a sweet treat you can feel good about eating, down to the last crumb.


  • 1 1/4 cups blanched almond flour
  • 1/8 cup tapioca flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup coconut oil
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh blueberries


  1. Preheat the oven to 350°F. Line a half-size baking sheet with a silicone mat or parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the almond flour, tapioca flour, baking powder, and salt at low speed for about 30 seconds. Add the coconut oil, honey, and vanilla extract and mix at medium speed until a soft, uniform dough forms, about 2-3 minutes.
  3. Add the blueberries to the dough, and mix at low speed until the blueberries are evenly distributed but not completely crushed, about 10-20 seconds.
  4. Using a 2-tablespoon cookie scoop, portion out individual mounds of dough and place them on the prepared baking sheet, leaving about 1 inch of space between each mound. Gently flatten the tops with the palm of your hand.
  5. Transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the bottom edges begin to turn a golden-brown color.
  6. Remove the baking sheet from the oven. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to cooling racks to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: paleo, blueberry, cookie, almond flour, honey