Gluten-Free Poppy Seed Blueberry Cookies

Well hello there! I hope you’ve had a great weekend!

Ours has been extremely busy filled with teaching boot camp: running (Palmetto 200 is in 5 days!); filming for websites and new programs; and taking tons of photos for our new website (for our local studio).


So excited for our upcoming kettlebell classes!

In fact, our Sunday morning was anything but relaxed. After a quick breakfast we headed straight to the studio so that we could finish up some video projects. Which of course means that my blogging schedule was off too. I’m sorry. But I am back now!

I have a great sweet treat to share with you.

I have to give Dan credit for the inspiration, he loves poppy seed bagels and anything with blueberries. When I was shopping at EarthFare on Friday, I came across a packet of poppy seeds in the baking section and picked them up. I knew I didn’t want to make classic bagels but I did want to make something that Dan would love and appreciate.

These won his love! Moist, delicious, and almost scone like, these cookies are great for brunch or a sweet treat after dinner. They were so good that Dan kept asking me “when are you going to take pictures so I can eat the rest?!”

Oh, did I mention they were gluten-free?

That’s a good sign, right?


Pictures finally happened and within seconds, we were looking at a platter of crumbs!

Poppy Seed Blueberry Cookies


  • 2 Cups almond flour
  • 1 Egg
  • 1/4 Tsp Vanilla
  • 1/2 Tsp Baking Soda
  • 2 Tbsp Honey
  • 5-10 Drops Stevia (to preferred sweetness)
  • 1 Tbsp Poppy Seeds
  • 1/4 Cup Dried Blueberries
  • 2 Tsp Lemon Zest
  • 1/4 Cup Almond Milk*


  1. Preheat oven to 350-degrees.
  2. In a mixing bowl, combine all ingredients. Fold in the blueberries last. If batter is very dry, add in extra tbsp of milk.
  3. Line a cookie sheet with parchment paper and sprinkle lightly with almond meal (or any flour). This is a trick that helps the cookies to cook up and not flatten out. Makes them nice and fluffy!
  4. Scoop out 2 tbsp batter for each cookie, and space 1.5-2 inches apart. If you have extra poppy seeds, you can sprinkle on top.
  5. Cook for 12-15 minutes until lightly golden brown. Allow to cool and enjoy!

How was your weekend? What’s one thing you did!?



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