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Blueberry Muffin Top Cookies (Grain Free, Gluten Free, Refined Sugar Free, Low Carb)

I’ll be the first to admit that these cookies aren’t very attractive. My husband said they looked green, but I think they look pretty blue. Obviously it’s because of the blueberries. My favorite blueberries are the Wyman’s frozen wild blueberries. They’re the teeny, tiny wild blueberries you often see in muffin mix (the kind that comes with a can of blueberries, anyway). They have much more flavor than the big fat ones do, in my opinion. Naturally, however, they have more liquid, and thus more purpley goodness to make your batter turn a lovely shade of blue.

Aside from their (maybe?) unappealing color, however, lies a cakey, delicious cookie that’s reminiscent of the best part of the blueberry muffin: the top! Moderating your eating of these tasty delights is difficult. They’re really, really good!

You won’t miss the grain in these babies. Low carbers will also be delighted to know that these are decadently low carb, as they contain only a very small amount of raw honey in the recipe.
They’re also really easy to make, as you won’t need a mixer or anything fancy at all. Enjoy!
Blueberry Muffin Top Cookies 
  • 1 cup almond flour
  • 3 T coconut flour
  • 2 T millet flour
  • 1/2 cup Swerve (or granulated erythritol or other sweetener)
  • 1 T + 2 tsp. raw organic honey
  • 1/2 stick butter, softened
  • 1 egg
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. xanthan or guar gum (optional)
  • Dash of salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cup blueberries
  1. Preheat your oven to 350 and lightly grease a baking sheet. ***
  2. In a large bowl, use a spatula to cream together butter, egg, honey, Swerve and vanilla until smooth and creamy.
  3. Add in the almond, coconut and millet flours, then the baking soda, baking powder, xanthan gum and salt. Mix until smooth.
  4. Add in the blueberries and carefully “fold” the dough with the spatula until well mixed.
  5. Drop cookies by the teaspoon onto the cookie sheet.
  6. Bake for about 12 minutes or until cookies turn slightly golden. Cool for 10-15 minutes before moving to a cooling rack, as cookies are very tender when they’re hot but will firm up as they cool.
Makes approximately 18 cookies.
*** I did the recipe both on a greased cookie sheet and on parchment paper. The batch on the cookie sheet came out better, so I recommend placing them right on the cookie sheet.***
Nutrition (1/18th of recipe): 75 calories, 5 g carbs, 2 g fiber (3 g net carbs), 6 g fat, 2 g protein


Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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