Delicious vanilla-infused almond-crusted blueberry cookies: a soft, butter-free treat bursting with flavor

Delicious vanilla-infused almond-crusted blueberry cookies: a soft, butter-free treat bursting with flavor

These almond-crusted blueberry cookies are a delight, combining the juicy freshness of blueberries with the sweet aroma of vanilla and a crunchy almond topping. Made without butter, these cookies remain incredibly soft and chewy, thanks to the use of oil and a carefully balanced blend of ingredients. The result is a simple but explosively flavored cookie, perfect for satisfying your sweet tooth.


Why you'll love it:

The cookies offer a perfect textural contrast between the soft, tender base and the crunchy almond granules on top. The vanilla adds a warm, comforting aroma that pairs beautifully with the tartness of the blueberries, making each bite a harmonious blend of flavors. Plus, these cookies are simple to make and require no chilling, making them a quick option for impromptu baking sessions.

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Perfect occasion:

These cookies are perfect for any occasion where you want a light but satisfying dessert. They are excellent for coffee breaks, afternoon teas or as a sweet treat in a packed lunch. They also make a fantastic contribution to bake sales or informal gatherings, where their unique flavor and soft texture are sure to stand out.

Decorating Tips:

For a nice presentation, you can sprinkle additional almond granules and a little powdered sugar over the cookies just before serving. If you're serving them at a party or gathering, consider garnishing them with fresh blueberries and mint leaves for added color and freshness.


  • 200 g all-purpose flour
  • 90 g of sugar
  • 2 eggs
  • 60 ml of vegetable oil
  • 2 teaspoons of yeast
  • Vanilla extract, to taste
  • Frozen blueberries, as needed
  • Almond granules, as needed


  1. In a bowl, combine the sugar, oil, eggs and vanilla extract.
  2. Gradually add the sifted flour and baking powder, mixing until well combined. The dough will be soft and sticky.
  3. Gently incorporate the blueberry and almond granules to distribute them evenly throughout the dough.
  4. Line a baking sheet with parchment paper. Using two spoons, drop generous amounts of batter onto the baking sheet. Flatten slightly with the back of a spoon.
  5. Bake in a preheated oven at 180°C (356°F) for 15 to 20 minutes, or until the biscuits are lightly browned and tender inside.
  6. Remove from oven and allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.


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