These soft and chewy Blackberry Cookies are bursting with fresh, juicy berries in every bite. They’re a healthy cookie that’s gluten-free, dairy-free, and made without any refined sugar!
If summer had an official cookie, I think it would be these blackberry cookies. Blackberries are in season all summer long, but this is the time of year when blackberry bushes are heavy with sweet, ripe fruit ready for the picking. (Of course, if you’re not lucky enough to have access to blackberry bushes to pick from, this is also the time of year when blackberries are cheap and plentiful at the farmers’ market!)
I really can’t say enough good things about this blackberry cookie recipe. Is it easy? Oh, you know it! So easy you don’t even need a second mixing bowl to make the cookie dough. It’s also gluten-free, refined-sugar-free, and dairy-free.
The result is a healthy treat you can feel good about eating. Naturally sweetened cookies that are soft, chewy, and full of plump, ripe blackberries in every bite. Bliss!
(Have a lot of blackberries to use up? Make one of these recipes next: Healthy Blackberry Smoothie, Blackberry & Apricot Quinoa Salad, or Blackberry Muffins with Lime-Coconut Butter Glaze.)
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cashew butter or tahini – The nut butter or tahini should be fairly thin and creamy. If yours is on the thicker side, you might want to use 1 full cup.
- Maple syrup – You could use honey as a sweetener instead if you’d like.
- Vanilla extract
- Quinoa flour
- Baking soda
- Blackberries – Slice the blackberries in half.
Can I Grind Quinoa to Make Flour?
Yes, if you can’t find quinoa flour at your local grocery store (and don’t have time to wait for it to be shipped to you if you order it online), you can make your own by toasting pre-washed quinoa in a skillet, then grinding it in a high-speed blender until it forms a flour.
How to Make Blackberry Cookies
These blackberry cookies are so easy, you literally only need minutes to make them! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350ºF and line a baking sheet with parchment paper.
Make the cookie dough. Beat the cashew butter, syrup, egg, and vanilla in a large mixing bowl. Once the wet ingredients are smooth, beat in the flour, baking soda and salt, then fold in the blackberries.
Form the cookies. Portion the dough onto the baking sheet and slightly flatten the cookies with the palm of your hand.
Bake. Place the baking sheet on the center rack of the oven and bake for 10 to 11 minutes, or until the cookies are golden brown.
Cool. Remove the cookies from the oven and allow them to cool completely before serving.
Tips for Success
Here are some hints and tips for making these healthy blackberry cookies:
- Make them pretty. You can reserve some of the blackberries and push them into the tops of the cookie dough after you’ve flattened them on the baking sheet. That way, you’ll have some berries in the dough and some on top of the cookies for visual appeal.
- Make them your own. As long as you keep the base of the recipe and proportions the same, you can definitely change up this recipe and make it your own! Try swapping half the blackberries for raspberries, using almond extract instead of vanilla, or adding ground cinnamon for some cozy flavor.
- Be patient! These cookies do need to cool completely before you serve them, otherwise they’re likely to crumble.
Okay, you probably don’t really need serving suggestions for cookies, but I can’t resist this one: the soft, chewy texture of these blackberry cookies makes them amazing for ice cream sandwiches. Sandwich a scoop of Black Raspberry Ice Cream between them, wrap them up, and freeze them for the perfect sweltering-hot-end-of-summer-day treat!
How to Store
You can store these blackberry cookies in an airtight container at room temperature for about 3 days. They can also be refrigerated for up to a week.
Can This Recipe Be Frozen?
Yes, you can freeze your blackberry cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
More Healthy Cookie Recipes
- 3/4 cup cashew butter or tahini*
- 1/3 cup maple syrup (or honey)
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blackberries , sliced in half
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Beat together the cashew butter, syrup, egg and vanilla. Once smooth, beat in the flour, baking soda and salt.
- Fold in the blackberries.
- Scoop the dough onto the baking sheet. Lightly flatten them with your hands.
- Bake on the center rack for 10 – 11 minutes until the cookies are golden brown. Remove and allow to cool completely before digging in (this will make sure the cookies don't fall apart when you eat them)!
- You want the nut butter to be fairly thin and creamy. If yours is on the thicker side, you might want to use 1 full cup of nut butter
- Store these blackberry cookies in an airtight container at room temperature for about 3 days. They can also be refrigerated for up to a week.