Blue Dot Cookies

Blue Dot Cookies

Blue Dot Cookies

These delicious, chewy cookies are made from my Almond Butter Cookie recipe, which I have found to be a very versatile cookie dough.  The mildly sweet, fairly neutral almond taste yields a punch of sweet blueberry right in the middle.  If you can afford the extra carbs, you might want to press 4-5 berries into each of these (each additional berry has about .2 carbs).  I was looking to keep the carb count low for the basic cookie however.  This is one cookie that is NOT very good hot right out of the oven.  Not only are they very delicate when still hot, but their flavor improves when cooled completely. That’s also when they achieve their chewy quality.  These are not suitable for Atkins Induction, but are OK once you get to Phase 2 nuts and seeds level.

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½ c. coconut oil or melted butter

2 T. almond butter

1 T. vanilla extract

1 egg, beaten

¼ c. sugar-free honey

2 c. almond flour

½ c. coconut flour

1 T. oat fiber

1 tsp. glucomannan powder

½ c. granular Splenda (or equivalent sweetener of your choice)

1/8 tsp. salt

½ tsp. baking soda

1 T. erythritol

28 fresh blueberries

DIRECTIONS:    Preheat oven to 350º.  Measure out wet ingredients (all but the berries) into a medium mixing bowl.  Add the Splenda and beat these together until smooth. Measure the remaining dry ingredients on top of the wet and stir them together until they are mixed well and form a fairly stiff cookie dough.  Using a teaspoon, scoop up enough dough to form a 1″ ball when rolled in your palms.  Repeat 27 times, as consistently this recipe makes 28 cookies for me.  Place the balls of dough onto parchment lined or silicone lined sheet pans about 1″ apart (they don’t spread out much during cooking).  Press them slightly flat with your hands, dimple the center of each cookie with your index finger to make a depression for the berry.  Place a berry into each depression and press slightly (not too hard or it may burst).  Pop the pans into the hot 350º oven and bake for about 10-11 minutes or until lightly browned.  These are better not overly browned.  Remove from oven and completely cool on the pans.  Remove to a covered container or enjoy at once.

NUTRITIONAL INFO:   Makes 28 cookies, each contains:

102 calories

9.2 g  fat

4.17 g  carbs, 1.81 g  fiber, 2.36 g  NET CARBS

2.4 g  protein

46 mg sodium

8 comments on “Blue Dot Cookies

    • It’s pure fiber and what they make shiratake noodles from. It’s possibly available in a health food store, but I’m not sure, as I don’t have one of those stores where I live. I order mine from A bag will last you a year or more, as very tine amounts are usually used in recipes.


    • Thanks, DJ! Actually I never use xylitol in anything BUT the honey form for my cookie recipes. Something about the imitation honey that does give them a chewy quality. 🙂 I have a tiny dog and worry about having xylitol in the house. But I cave for “chewy”. And now you know my darkest secret.🙂


  1. Sugar-free honey is not honey at all but an imitation product made with a sweetener called Xylitol…another artificial sweetener. Eat natural, and be healthier!


    • I use HoneyTree brand I buy at Walmart. I don’t think other sweeteners would work here. Nothing but real honey or the sugar free is thick enough to bind the ingredients and bring the necessary structure to this cookie. Reason I know, is I accidentally left it out one time and the result was disastrous. Totally inedible. dry, and nearly impossible to swallow. Not sure why though. Just had to toss them into the trash. You MIGHT (no promises) be able to use ¼ c. DaVinci syrup that you thickened with 1/8 tsp. glucomannan powder, if you have it, but I’m really not sure about that. So I’d wait until you can get some SF honey because I’d hate for you to waste your ingredients if that won’t work.


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