Buttery Blueberry Pancake Cookies. (Gluten/Grain/Egg/Starch/Dairy Free with directions to make Sugar Free.)

by Brittany on February 1, 2013

Post image for Buttery Blueberry Pancake Cookies. (Gluten/Grain/Egg/Starch/Dairy Free with directions to make Sugar Free.)

Sometimes I like to just have fun when creating recipes. (OK- not sometimes, always) But not always do I allow myself to go off the beaten path too far. I have come to realize that you guys love your classic recipes..so I try to keep those as the bulk of my focus.

These cookies are quite fun, and taste really good! They are crisp on the outside and soft on the inside.  I think they might even be healthy enough for breakfast. They reminded me SO much of Buttery Blueberry Pancakes in flavor.  I think you might agree.

This recipe is a spin off from my popular Maple Bacon Chocolate Chunk Cookies. You might want to try those too.

Buttery Blueberry Pancake Cookies


  • 2 packed Cups Blanched Almond Flour (see substitution notes below)
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 3 Tbs  room temp. Butter (Earth Balance, Ghee, Shortening or Coconut oil.) *for best flavor use butter, earth balance or ghee.
  • 1 Tsp. Vanilla Extract
  • 3 Tbs Maple Syrup (see substitution notes below)
  • 1/4 Cup Granulated Sugar (see substitution notes below)
  • 1/2- 3/4 cup Freeze Dried Blueberries. (dried blueberries will also work too!) OR 1/2 cup fresh or frozen blueberries. 
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a baking mat.
  2. In the bowl of a stand mixer (or by hand) mix the Almond Flour, Baking Powder, Salt, Butter, Maple Syrup and sugar. Stir in freeze dried blueberries last.
  3. Form dough into 8-10 round cookies that are 2-3 inches wide and 1/2 inch thick. (they will not spread much in the oven) Place on cookie sheet.
  4. Bake 13-15 minutes. (Note: When using xylitol or erythritol you will need the full 15 minutes to bake. If using another sugar your baking time will be less. Remove them from the oven as soon as you notice just the slightest bit of golden color on their bottom edges).  As with all cookies the longer you bake them the harder they will end up. These cookies may seem under baked when you first remove them, but will become the perfect texture as they cool.
  5. Remove from oven and allow to cool before eating. Store in a sealed bag at room temperature or in the fridge or freezer.

Substitution Notes

  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour,  If your not a risk taker- then try using less baking powder in the recipe than I have called for. For the best results use a mild tasting nut or seed flour.
  • To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more and not turn out as good.
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
  • The granulated sugar can be ANY of the following varieties: Organic Cane Sugar or regular cane Sugar, Sucanat, Coconut Palm Sugar or Granulated Maple Sugar. To make this recipe SUGAR FREE use xylitol or erythritol. I have become a huge fan of the Truvia Baking Blend made out of erythritol and is available at most grocery stores. It works spectacular in all of my cookie recipes
  •  If you need to further reduce the sugar you can exchange regular maple syrup for  100% sugar free use  Joseph’s All Natural Maple Flavor Syrup. Also feel free to Agave or Coconut Nectar in a pinch- though the flavor will not be as good.
  • PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.


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{ 24 comments… read them below or add one }

Dawn February 1, 2013 at 9:42 pm

Brittany~ These sound absolutely fabulous, in fact, so much so that I think I may just have to make some this weekend! Thank you for giving me a new receipe to look forward to – love your blog!!!


Dawn February 4, 2013 at 7:32 pm

I did make these this weekend, and they turned out FABULOUS!! I had a hard time finding the Almond flour, so ended up making my own from the blanched slivered almonds I bought at Whole Foods – my sister, nephew and Mom tried them and all said they were GREAT! Next time I may try adding a bit of maple extract, just to see if I get a more “maple-y” flavor to the batter. It reminded me of a short-bread cookie – loved the blueberries in them though!!! YUM! Thank you for giving me a terrific recipe!!!


Moriah February 1, 2013 at 9:58 pm

Thank you for all your amazing recipes!!! My very picky 15 y/o daughter has loved everything I’ve made from your site – and this is saying A LOT for she doesn’t like much. Thank you for making us happy and healthy :)


Katharine February 1, 2013 at 11:51 pm

You’re killing me! (actually, quite the opposite – you’re helping me be healthy!). BUT, I was addicted to your chocolate chunk cookie… then I FINALLY made myself try the peanut butter cookies to bring some variety into my life, and now I’m obsessed with those. And now THIS comes along, which sounds like the most perfect low-sugar accompaniment to my morning coffee. I guess it’ll be cookies all day long for the near future!!


Lou Anaya February 2, 2013 at 3:05 am

I have a quick question for you.
I am on a very strict vegan diet although occasionally I can cheat and have something I crave
Your recipes sound so delicious but my diet restricts gluten, dairy,eggs, sugar, oils of any type can
You help me come up with a recipe for pancakes or cookies that don’t use oil or sugar???
I have a medical condition that it is imperative to avoid all of the above items.
Thank you,


Jenn @ Dishrag Diaries February 2, 2013 at 10:19 pm

These are AMAZE. My hubby is in love with them. You need to add a picture so I can pin this! ;)


Jenn @ Dishrag Diaries February 3, 2013 at 1:34 am

Hm, there must have been something weird with my browser, I can now see the formatted page with the picture. Yay!


Brittany February 3, 2013 at 2:54 am

My sites been doing that. It randomly switches to the mobile version.
Ill get that fixed. Sorry for the confusion!


Caia February 2, 2013 at 11:13 pm

These are excellent! Even better than the salted caramel brownies! I can’t believe how much they really taste like BB pancakes – I used fresh berries. YUM! Thanks for sharing!!


Brittany February 3, 2013 at 12:56 am

Better than the salted caramel brownies?? Oh wow. That’s good ;)
( I’m partial to those brownies!)


Suzanne February 3, 2013 at 3:27 am

Just want to say these are AMAZING!!! Might even put chocolate chips maybe nuts to next time. Not sure if that would go with blueberry’s but you never no:) Thanks so much.


Heather February 8, 2013 at 12:10 pm

My husband LOVES the original recipe so I added a Valentine’s Day twist by using dried cherries that I had dehydrated this summer when cherries were fresh and a little red food coloring to make the dough pink! Lastly, I added 3 Tbs of organic unsweetened applesauce to make the dough more cohesive. Thanks!


Brittany February 8, 2013 at 3:21 pm

They sound so cute!!!!!!


Katharine February 10, 2013 at 12:06 am

I finally made these and honestly can’t believe how good they taste. Is it possible I like them more than the chocolate chunk cookies? I used the freeze dried blueberries from nuts.com and they got a little chewy in the oven – fabulous! It’s my first time to try Joseph’s syrup, and the flavor in these is fantastic. I used erythritol, too, and they taste so sweet! I can’t believe they are sugar free! (minus the blueberries). 2 quick questions – (1) where do you land on the omega-6 overload/almond flour concerns that float around? Almond flour is perfect on my blood sugar so I rely on it…a lot…. but would love to know your take. Also – I couldn’t find any recipes with coconut flour when I tried to glance through your recipes. No problem if you don’t use it, but just thought I’d ask in case I missed them while glancing through. Thanks for all your hard work!! It is so amazing to be able to eat great treats everyday.


Brittany February 10, 2013 at 12:19 am

I take fish oil every day! So that balances my omegas. If I’m eating extra almond ill take a little extra fish oil.

Regarding coconut- I have a few recipes that use it. But I don’t work with it often as I developed a nasty intolerance to it about a year ago.
Coconut flour and eggs mess me up! So I avoid them as much as possible as I need to taste test everything I make.
If ever I am able to eat it again Im sure ill use it in my creations!


Katharine February 10, 2013 at 1:25 am

You are so kind to respond, thank you! That helps me feel better about my almond flour consumption because I, too, take a good dose of fish oil daily. And goodness I certainly don’t want any coconut flour & egg recipes from you since they aren’t good for you! Just wondered. Everything I’ve made of yours (I tend towards the almond flour/erythritol combo recipes) is fantastic. Any plans for another cookbook? I have your gluten free baking guides but would love your more grain free/sugar free recipes in a book! :)


Brittany February 10, 2013 at 1:40 am

Oh yes! :)
I’m working on an Ebook And my next hard copy book right now!


Katharine February 10, 2013 at 1:46 am



Mary March 10, 2013 at 4:23 am

I’m so glad to see someone taking effort to find good recipes for people with different food allergies or intolerances. So first of all, thank you! Second of all, I found something I wanted to point out. Almost all nuts have both sugars and starch in them and this would mean any recipe with nuts are not actually sugar and starch free, including this one. I cannot digest sucrose or starch, so I realize how difficult it is to make good foods following strict rules. However, I will continue to search this website in hopes of finding recipes I can use! Thank you!


Brittany March 10, 2013 at 12:22 pm

ALL food has some level of sugar.. and yes they do have some natural starch but only a few grams per cup. It would be impossible for me to bake anything lower in starch than many of the recipes that I provide using nuts/seeds.


Marianela April 9, 2013 at 12:06 am

I am making these right now (for breakfast in the morning!!!) and they smell delicious! We learned a few months back that our son is allergic to all grains, and I want you to know that your website is my go-to for all baked goods. I have tried a lot of other websites and the recipes just don’t even come close to yours. You get into the “art” of baking with these very different items and have figured out how to make them taste like the real thing. Thank you for the time and effort you have put into this website. You have made this mom go from crying in the kitchen to being excited to bake again!


Monique June 6, 2013 at 6:24 pm

I’ve just started on a no starch diet recently to control my ankylosing spondylitis and finding truly no starch recipes has been challenging to say the least – so thank you for all of the starch free recipes!! These cookies were my first attempt at using almond flour and they are amazing!!! After a month of no baked goodies or anything sweet besides fruit, that first bite was like a slice of heaven!! Truly. I just might survive kicking the starch to the curb. I can’t wait to try the rest of your starch free recipes.


Danna August 13, 2013 at 1:24 am

Brittany ~ thanks so much for all your wonderful recipes. I recently made these blueberry pancake cookies and they are super yummy! My only complaint is when I store them in a sealed bag or container, they get soggy. I love the flavor but prefer the consistency of them when they are out of the oven – almost crispy on the bottom and dryer. Any thoughts on storing these so that they better retain their consistency? Thanks!


Leanne August 25, 2013 at 11:46 pm

I’m gluten free and my youngest son has a severe tree nut allergy. Any suggestions of something to use instead of Almond flour? I’m so worried about killing him (his allergy is fatal) that I haven’t really done any gluten free baking since most recipes call for some sort of (tree) nut flour.


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