Paleo Blackberry Cheesecake Cookies

These paleo blackberry cheesecake cookies are delicious and dairy free! You won't believe how easy it is to make these sweet treats with an almond 'cheese' that takes just a few minutes!

4.4 from 8 reviews




  1. Preheat oven to 350 degrees
  2. boil 3 cups water in a small pot and add in 1/2 cup raw almonds. Let boil for roughly 10 minutes. This ensures the almonds will soften before pureeing. You can always soak the almonds in water overnight to skip this step
  3. Drain the almonds and place them into a small food processor. Add 1/2 cup of water, lemon juice, and salt. Puree until creamy
  4. Combine the coconut flour, almond flour, and baking soda into a large bowl. Add the almond puree (‘cheese’), coconut oil, raw honey, almond milk, and egg to the bowl. Mix well until a wet dough forms
  5. Meanwhile, add 2 tablespoons water to a pot and 1 cup blackberries. Heat the water on medium/high and let the blackberries soften until they break down, squishing them with the back or a fork or spoon. Turn off the heat once the blackberries have morphed into a runny jam, then whisk in the arrowroot powder to thicken the mixture
  6. Let the mixture cool slightly, then take large spoonfuls of the blackberry jam and add it to the dough, carefully swirling it in but not mixing in well
  7. Using your hands, take a small scoop of the dough and gently form into a ball shape. The dough will be fairly wet. Place the ball on a parchment-lined baking sheet and gently flatten slightly
  8. Bake at 350 degrees for 30 minutes and let cool before serving