No flour, no refined sugar and super super tasty, you can make these healthy flourless berry shortcake cookies using oats, almond flour, coconut sugar and an egg. Top with a tasty cream cheese frosting, some fresh cherries and blueberries and you’ve got the perfect-sized dessert! They’re soft and taste light, are yet creamy and satisfying!
I had made these cookies last year, because I didn’t feel like making a whole cheesecake for the 4th of July, and they were just perfect. You can make them with cherries and blueberries, since they’re in season during summer. But if you decide to make them later in the year, you can also use other fruit like peaches, oranges or even frozen berries.
Ingredients For The Flourless Berry Shortcake Cookies
- almond flour (or whole nuts to grind with the oats)
- vanilla
- oats (use gluten-free if you need to)
- coconut sugar
- coconut oil
- egg
- cream cheese
- maple syrup
- vanilla
- fresh berries and cherries
How To Make Shortcake Cookies
Wash the cherries and blueberries, pit and cut in halves.
Add all ingredients for the batter to a bowl and blend until smooth using an immersion blender. If you grind the oats first, you can also whisk the ingredients. Then let the batter sit in the fridge for about 10 minutes, so that it can thicken.
If you wish, you can stir some blueberries or cherries into the batter (I didn’t do it here).
Preheat the oven to 180C/350F.
Line a baking sheet with parchment paper and scoop batter to make the cookies. Flatten to shape cookies with wet hands to prevent (this will prevent the mixture from sticking to your fingers).
Bake for 10-15 minutes or until cookies are golden.
In the meantime, mix the cream cheese with maple syrup (or honey) and vanilla using a fork or a small whisk to make the frosting.
Once baked, take the cookies out of the oven and allow to cool for 10 minutes.
Top each cookie with cream cheese frosting, blueberry and cherry chunks. Then enjoy!
How To Store The Cookies
Store these cookies in the fridge in an airtight container. They will become even better once they cool off, super refreshing treat for summer!
More Healthy Cookie Recipes
Flourless Berry Shortcake Cookies
Use oats, almond flour, coconut sugar and an egg to make these healthy flourless berry shortcake cookies! Top the cookies with a cream cheese frosting and berries for a light, creamy dessert without flour or refined sugar!
Ingredients
Cookie Batter
- 1 cup almond flour
- 2 tsp vanilla
- 1 cup gluten free oats
- 4 heaping tbsp coconut sugar
- 3 tbsp coconut oil
- 2 eggs
Frosting
- 5 tbsp cream cheese
- 2 tsp maple syrup (or to taste)
- 1 tsp vanilla
Additionally
- fresh cherries, pitted and halved
- blueberries, halved
Instructions
- Wash the cherries and blueberries, pit and cut in halves.
- Add all ingredients for the cookie mixture to a bowl and blend until smooth using an immersion blender. If you wish, you can stir some blueberry or cherries into the batter (I didn't do it here).
- Let the batter sit in the fridge for about 10 minutes, so that it can thicken.
- Preheat the oven to 180C/350F.
- Line a baking sheet with parchment paper and scoop batter to make the cookies. Flatten to shape cookies with wet hands to prevent (this will prevent the mixture from sticking to your fingers).
- Bake for 10-15 minutes or until cookies are golden.
- In the meantime, mix the cream cheese with maple syrup (or honey) and vanilla using a fork or a small whisk to make the frosting.
- Once baked, take the cookies out of the oven and allow to cool for 10 minutes.
- Top each cookie with cream cheese frosting, blueberry and cherry chunks. Then enjoy!