David Frenkiel’s Almond Butter Blueberry Cookies


Made with a mix of almond butter, blueberries and tahini, these cookies have a soft, buttery bite

“Vegan and gluten-free cookie recipes don’t grow on trees. At least not good ones. It’s difficult to get the right ‘cookieness’ without using egg and butter, as they are such an essential part of most recipes – so whenever I find homemade vegan cookies in markets and on food stands, I ask for the recipe.

The best-tasting vegan cookies I have tried are often made from nut butter, which totally makes up for the lack of egg and butter. I learned that from a vegan bakery in New York.

The cookies here use a mix of almond butter and tahini, which gives them a nice texture and a wonderful spectrum of flavours”.

• 150g rolled oats
• 100g buckwheat flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon sea salt
• 90ml cold-pressed olive oil
• 120ml maple syrup
• 250g almond butter
• 90g tahini
• 1/2 teaspoon ground vanilla or 1/2 teaspoon vanilla extract
• 75g blueberries

1 Preheat the oven to 180°C. Grind the oats into a coarse flour, using a mortar or food processor. Mix with the buckwheat flour, bicarbonate of soda and salt in a large bowl.
2 Heat the olive oil, maple syrup, almond butter, tahini and vanilla in a small saucepan over a medium heat. Stir until combined.
3 Pour the melted mixture over the flour mixture, add the blueberries and fold everything together until combined.
4 Shape into 2.5 cm balls of dough and place a little apart on a baking sheet lined with baking parchment. Press down on each one gently with the back of a fork.
5 Bake for 10–12 minutes – don’t over-bake or they will be dry. Let them cool for a few minutes and transfer to a wire rack to cool.
6 These cookies are a bit fragile while warm but firm up as they cool down. They will keep in a cookie jar for 1–2 weeks.

Recipe courtesy of David Frenkiel & Luise Vindahl Andersen. Extracted from Green Kitchen Travels.


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