Description

Celebrate the spirit of independence with these vibrant and delicious Red White and Blue 4th of July Cookies. These treats offer a soft, pillowy texture and a refreshing burst of berry sweetness in every bite, providing a clean, nutrient-dense alternative to traditional holiday snacks.

Ingredients

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2 cups Superfine Almond Flour
1/3 cup Pure Maple Syrup
1/4 cup Coconut Oil (Melted)
1/2 cup Freeze-Dried Strawberries
1/2 cup Dried Blueberries
1/3 cup Dairy-Free White Chocolate Chips
1 teaspoon Vanilla Bean Paste
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
In a large bowl, whisk together the almond flour, baking soda, and sea salt
In a separate bowl, mix the melted coconut oil, pure maple syrup, and vanilla bean paste
Combine the wet and dry ingredients until a soft dough forms
Fold in the freeze-dried strawberries, dried blueberries, and white chocolate chips
Scoop the dough onto the prepared baking sheet and flatten slightly
Bake for 10 to 12 minutes until the edges are golden and the center is set
Let the cookies rest for 10 minutes on the baking sheet before transferring to a wire rack

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

These cookies freeze well for up to 3 months; thaw at room temperature.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185 kcal
Sugar: 7g
Sodium: 44mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg