Blueberry cookies

I love to dehydrate fruit and veg in the comfort of my kitchen! So after strawberry gummies, berry fruit rolls and kale chips, this week the winner is …


A delicious super food and super high in antioxidants.

Blueberries are one of the most nutrient dense foods in the world and contain large levels and a broad range of antioxidants.

Consuming just one cup of blueberries provides the following nutrients:


Gallic acid



Vitamin K

Vitamin C



I’d normally recommend to eat fruit and veg fresh to reap their health benefits and blueberries are no exception. On the other hand there are occasions, for example, when taking advantage of seasonal prices, when I buy large quantities of fruit or veg that is not often possible to consume in a short time.

What to do? We have choices. Freezing is an easy way to preserve your favourite foods. But recently dehydrating also proved to be practical and versatile.


Depending on the type of dehydrator you have, you can choose to set the temperature around 45°C or under to keep the nutrients alive. This is especially important if you want to consume them on their own as a healthy snack.

So what have I done with my extra blueberries? I have frozen most of them, and then I thought I could experiment, dry some of them up and use them to make blueberry cookies instead, yum!

Of course you can use fresh blueberries for that but I like the gooey consistency of dried fruit in cookies. 



60 g coconut flour

110g coconut butter

4 tbsp of coconut sugar

1/2 tsp baking powder


2tbsp dried blueberries/chopped tigernuts (optional)

2 tsp vanilla powder

a pinch of Himalayan salt


Photo by Brooke Lark on Unsplash

Cream the butter with the coconut sugar until smooth and fluffy

Whisk the eggs aside and add all the other ingredients

Mix well until the mixture begins to thicken

Shape the dough into small balls and press lightly to give them a cookies shape

Place the cookies on a lined baking tray and bake at 170°C for about 14 minutes

Allow to cool and enjoy ♥