In the Kitchen: Almond Flour Blueberry Pecan Cookies with Cacao Chips!
One bite of these Martino family favorites and you’ll be hooked on these super-flavorful gluten-free cookies, featuring Bella Viva Orchards Almond Flour, Certified Organic Dried Blueberries and Pecans. Even wheat flour eaters will want to mark this as a sure make-again recipe!
Yields: 3 dozen cookies
Prep time: 15 minutes
Cook time: 24 minutes (total)
Total Time: 39 minutes
3 cups Bella Viva Orchards Almond Flour, packed
1 teaspoon baking soda
1 teaspoon fine sea salt
4 ounces unsalted butter (1 stick), softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 cups Bella Viva Orchards Dried Blueberries
2 cups bittersweet 60% cacao chips
1 cup Bella Viva Orchards Pecans, coarsely chopped
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, combine the Almond Flour, baking soda and salt. Set aside.
In a deep bowl, using an electric mixer, combine softened butter, brown sugar and granulated sugar. Beat until creamy. Add eggs, one at a time, until well incorporated. Add half of the Almond Flour mixture and mix until well blended, then repeat with remaining half of Almond Flour mixture.
Add Dried Blueberries, chopped Pecans and cacao chips and mix until well combined.
Using a rounded tablespoon, scoop out heaping portions and drop 2 inches apart onto lined cookie sheets. You will have remaining dough, so bake cookies in batches.
Bake about 12 minutes until golden brown. Depending on your oven, you may need to bake longer. Remove from oven and allow to cool a few minutes, then slide cookies – still on parchment paper – onto wire cooling racks. Allow baking sheets to cool, then repeat with fresh parchment paper and remaining cookie dough.
If you can’t wait ‘til they cool down before you bite into ‘em, we won’t hold it against you. Grab a cookie or two or three, pour a nice cold glass of milk and dive into gluten-free cookie bliss!