Blueberry-Glazed Sugar Cookies

Love classic sugar cookies but looking for a flavorful upgrade? These Blueberry-Glazed Sugar Cookies are perfect for the holidays (or whenever your sweet tooth comes calling). Did we mention they’re also paleo and vegan-friendly?!

Made in partnership with Real Simple Good.

Servings & Time

Nutrition Per Serving

Ingredients

Blueberry Glazed Sugar Cookies

1 1/2 cups blanched almond flour

1/2 cup + 2 tablespoons tapioca flour

2 teaspoons baking powder

1/4 teaspoon sea salt

1/3 cup coconut sugar

1/4 cup coconut oil, room temperature

1/4 cup unsweetened almond milk

2 teaspoons vanilla extract

Blueberry Glaze

1/4 cup frozen blueberries, thawed (keep the juice)

1 1/2 cups powdered sugar

1 tablespoon non-dairy milk

1/4 teaspoon vanilla extract

1/2 teaspoon lemon juice

Preparation

Sugar Cookie Dough

Preheat oven to 350° and line a cookie sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.
Using a fork, cut the solid coconut oil into the mixture until crumbly. Stir in the non-dairy milk and vanilla until a dough forms.
Roll dough into 12 balls, about the size of an oversized golf ball, and place on a lined baking sheet. Flatten slightly with your palm.
Transfer to oven and bake for about 12-14 minutes. The edges will start to turn golden brown.

Blueberry Glaze

Mash blueberries with a fork in a medium bowl. Add powdered sugar, non-dairy milk, vanilla, and lemon juice. Mix until glaze forms.
When cookies are done, remove from the oven and let cool on the cookie sheet. Drizzle glaze on top.

Variations

Use paleo baking powder for a fully paleo version of cookies. Coconut oil can also be swapped for ghee; unsweetened almond milk and be substituted for any non-dairy milk.