Last week, a close friend flew to Southern California for a work conference, so we arranged to meet up for dinner one evening after her business sessions ended. I drove to the historic hotel, about 20 minutes away from my house, and met her in the lobby with a huge hug.
We walked a couple blocks up the road to a cute restaurant with lots of country charm. It had a dark wooden interior with exposed beams, wooden tables and chairs, and a mason jar candle paired with a milk bottle vase holding a single flower on each table. The vibe felt so cozy and comfortable, so we stayed for a long time savoring our food and catching up.
After dinner, we walked back to the hotel, and since I had never been inside, my friend showed me around the lobby and main wing. It even had an early 20th century elevator, complete with a metal sliding grate door and an elderly gentleman wearing a traditional elevator attendant outfit—even a little blue bell cap!
My friend also showed me her room, which looked out on the ocean with a beautiful view. (Well, it would’ve been gorgeous… If the sun hadn’t set and we could see through the inky black darkness!) We continued to talk for another hour or two; we had lots of stories to share since our previous visit a year earlier!
Before I left, I handed my friend a bag of these Healthy Blueberry Cookies, and her eyes immediately lit up as she took a bite. “Those fresh blueberries taste so good!” she gushed, and I smiled. It makes me so happy to see people enjoying my homemade treats!
These particular treats are exceptionally good… The cookies are really soft and chewy, even with no refined flour or sugar, and they taste sweet and buttery. (Just like cookies should!) Even so, they’re just 88 calories!
Let’s go over how to make these healthy blueberry cookies!
You’ll start with white whole wheat flour (like this!). Yes, such a thing actually exists—and it’s not a combination of white (aka all-purpose) flour and whole wheat flour. Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!). Regular whole wheat flour comes from a heartier variety of red wheat.
This gives white whole wheat flour a lighter taste and texture, but it still has the same health benefits as regular whole wheat flour. (Like extra fiber and micronutrients!) This makes it perfect for using in these healthy blueberry cookies because the white whole wheat flour really lets that chewy texture and sweet flavor shine.
Hint: The difference between white whole wheat flour and regular whole wheat flour is similar to the difference between red and green grapes. Same health benefits, just different colors and an ever-so-slightly different taste!
You’ll also mix a small amount of cornstarch (like this!) into the flour. I know cornstarch might sound like a strange ingredient for healthy cookies… It’s usually used to thicken sauces! Just like in sauces, it traps moisture to help keep these cookies soft, and it also prevents the flour from forming really long strands of gluten. Those long gluten strands would make your cookies turn out tough or gummy… So it also helps with these healthy cookies’ chewy texture!
With just 1 ½ tablespoons of butter (yes, that’s it!), you’ll add another ingredient to your healthy blueberry cookies to make them taste just as buttery as traditional cookies… A little extra vanilla extract! Vanilla enhances butter’s rich flavor, so by adding a touch more than in traditional recipes, it makes your cookies taste much richer. It’s a cool trick, right?
Instead of refined granulated sugar, you’ll sweeten your healthy blueberry cookies with coconut sugar (like this!). Coconut sugar is exactly what it sounds like: an unrefined sweetener that comes from coconuts. However, it does not actually taste like coconuts! It has a rich caramel-like flavor, similar to brown sugar. You can usually find it on the baking aisle near the granulated and brown sugar!
As the final ingredient, you’ll gently mix fresh blueberries into the cookie dough. I love the bright pop of flavor they add! I also sprinkled in a bit of cinnamon (I’m obsessed with this type!) because its rich coziness pairs perfectly with the sweet juicy berries.
One last thing! These cookies spread some but not a lot, so you must flatten the cookie dough using a spatula before baking. (I use these mini spatulas—aren’t they cute??) This gives them a spreading “head start” so they don’t end up as cookie balls and totally spherical after baking!
Don’t they look tempting?? These healthy blueberry cookies are so perfect for an easy 4th of July (or Memorial Day or Labor Day!) dessert… Or just anytime you’re craving cookies during the summer! ☀️
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy blueberry cookies!
| Healthy Blueberry Cookies | | Print |
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 tsp cornstarch
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ½ cup (96g) coconut sugar
- ½ cup (70g) fresh blueberries
- In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some but not a lot!) Bake at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
For the gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
The cornstarch helps keep the cookies soft and chewy. You may omit it, but the cookies won’t have quite the same texture.
Light brown sugar may be substituted for the coconut sugar.
I highly recommend using fresh blueberries, if at all possible! Frozen and thawed blueberries may be substituted, but they (a) are more fragile and harder to incorporate into the cookie dough and (b) will stain the cookie dough a gray-ish color.
This recipe is easily doubled! The baked cookies also freeze well.
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Blueberry Oatmeal Breakfast Cookies
♡ The Ultimate Healthy Blueberry Pound Cake
♡ The Ultimate Healthy Blueberry Crumble
♡ Healthy Blueberry Banana Oatmeal Cookies
♡ Healthy Blueberry Cupcakes with Cream Cheese Frosting
♡ Healthy Blueberry Cheesecake Bars
Great friends + delicious treats = perfect.
SO true Liz!! 🙂
That wasn’t the Hotel Del Corondao you’re referring to, was it?! My friend who grew up down there is obsessed with that hotel and made us walk through the lobby when we came to visit! Heehee! It is a cool old building! These cookies look AMAZING girl!! Fresh fruit + cookies = perfection!
Now I’m thinking about San Diego sun rays, beaches, and ocean waves… sigh! Happy Monday! <3
Two peas, one pod! 😉 Come down ANYTIME to visit!!!! ♡
would it be the same measurement with almond flour?
Yes! 🙂 I can’t wait to hear what you think of these cookies Bridget!
Cornstarch is genius. I’m so thankful for your recipes, I’ve been yearning to learn how to bake with healthy ingredients but I haven’t found any good websites until I stumbled upon yours!
You’re so sweet — that means a lot to me, Jeanelle! 🙂 I can’t wait to hear what you think of these cookies if you try them!
These were delicious! I had some not so perfect blueberries and this was a great way to give them some new life. The coconut sugar is a real winner if you have in hand!
I’m so glad you enjoyed these cookies Alexa! Thanks for taking the time to let me know! 🙂
Can you substitute with coconut flour?
I really appreciate your interest in my recipe, Crystal! Coconut flour will not work. However, if you’re trying to make these more low carb, almond flour would work! You may need a tad bit more because it’s less absorbent than wheat-based flours, but no more than 1-2 tablespoons. If your main goal is to make them gluten-free, then I’d recommend one of the two alternatives that I shared in the Notes section for the best results. 🙂
I’d love to hear what you think if you try making these cookies!