This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
These Raw Blueberry Almond Cookies (No Bake, Dehydrator Recipe) are naturally sweetened with fruit and made without baking. A dehydrator keeps them raw while creating a firm, cookie-like texture that stores beautifully for months.
These raw blueberry almond cookies are one of those recipes that feel almost too simple to be good, but they really work. Almonds and raisins provide structure and natural sweetness, while fresh blueberries add moisture, color, and subtle tang. Because these cookies are dehydrated at a low temperature, they stay raw, nutrient-dense, and shelf-stable without preservatives.
They’re perfect for meal prep, hiking snacks, lunch boxes, or a healthier dessert when you want something sweet but not heavy. The optional chocolate drizzle takes them into treat territory, but they’re just as good plain if you want to keep things minimal.
I was gifted the Excalibur 8-tray food dehydrator, but all my opinions are my own. Since I’m not familiar with dehydrating, I thought I’d start with a recipe from the included booklet, and these little mini blueberry cookies are fantastic! Fun to make, super easy to eat, and nice and healthy!
Don’t have a dehydrator but still want to make these cookies? Don’t worry, I’ve included oven instructions too. And my Lemon Ginger Energy Bites are another great healthy snack!
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
How to make
These little cookies will give you raw snack / clean-ingredient energy bites vibes. The full recipe is below, but I thought we should look at the procedures a little bit.
What are blanched almonds?
Blanched almonds are whole, raw almonds that have had the brown, papery skin removed. The process involves a brief dip in boiling water followed by a cold bath. This makes the skin slip off. These almonds have a milder, more delicate, and slightly sweeter flavor compared to skin-on almonds.
Most commercially available slivered almonds are blanched. You may even see “blanched slivered almonds” on the label. Slivered almonds work great in this recipe.
If you want to blanch almonds yourself, simply boil raw almonds for about 1 minute, then drain and rinse with cold water to loosen skins. Then, pinch or rub the skins off.
Recipe details
Let’s get dehydrating
Pro tips for great cookies.
- Don’t over-process: Stop blending as soon as the mixture holds together when pressed.
- Flip halfway: This ensures even drying and prevents sticking.
- Fully dry before storing: Any remaining moisture will shorten shelf life.
- Chocolate tip: Let cookies cool completely before drizzling to prevent melting or smearing.
Excalibur 8-tray food dehydrator
I’m absolutely loving my new dehydrator. Drying fruits and veggies is one of the oldest and most popular ways to preserve foods.
With grocery prices at an all-time high, having a stock of snacks is never a bad idea! Especially if you can make them yourself and ensure clean ingredients. You can even use produce or herbs straight from your own garden. This method of preserving foods, and thus saving money, feels simple, efficient, and worth the counter space. Though I actually put my dehydrator in the garage on top of the dryer because I don’t have the space in my kitchen.
It’s super easy to use too. I admit that I have gotten overwhelmed by some appliances in the past (yes, I’m looking at you, Instant Pot!). But this is as simple as turning it on, setting the time and temperature, and it even turns off for you.
And I like having a little natural treat that’s ready for me.
You can get one of these cool dehydrators on Amazon. My next project with it will be to dehydrate some onions for onion powder. Ohhh, make my own from scratch everything but the bagel seasoning!
General Rules for Dehydrating Fruits
If fruits (or vegetables) are to be dried with skins on, they should be washed thoroughly.
Uniform slicing makes a big difference in how evenly your fruit dries.
Most fruits don’t have strong odors, so feel free to dry them together. So, you could make these cookies, dry some orange slices for garnishing mocktails, and dry some pineapple for snacking all at the same time.
Do not add fresh fruit to a batch that is nearly dry.
Storage
These cookies may be stored at room temperature for 6 to 12 months when kept in a cool, dark, and dry place in an airtight container. If they are not in an airtight container, they may start to absorb some moisture from the air.
Changes
Try adding 1–2 teaspoons of fresh lemon juice to brighten the blueberry flavor. Or, add ½ teaspoon vanilla extract to the batter.
They can be made larger too, but the drying time will increase.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Recipe
Raw Blueberry Almond Cookies
Ingredients
- 2 cups blanched almonds
- 1 cup raisins
- 2 cups fresh blueberries (1 pint / 12 ounces)
- Melted white and/or dark chocolate for drizzling (optional)
Instructions
- Place the blanched almonds and raisins in a large bowl and cover with 4 cups of water. Soak overnight, or for at least 8 hours. Drain the soaked almonds and raisins using a fine-mesh strainer. Do not rinse.
- Add the drained almonds and raisins to a food processor along with the blueberries. Puree until the mixture reaches a crumbly, slightly sticky texture. Avoid over-processing into a paste.
- Scoop the mixture by 1 teaspoon and drop onto dehydrator trays lined with parchment paper.
- Dehydrate at 115° F for 18–22 hours, flipping the cookies about halfway through, until completely dry and firm.
- Once fully dehydrated and cooled, drizzle with melted white or dark chocolate if desired. Allow chocolate to set before storing.
Video
Notes
Soak Time: 8–12 hours
Dehydrate Time: 18–22 hours Store cookies in an airtight container in a cool, dark, and dry place for up to 6–12 months. Oven Method (No Dehydrator Required):
If you don’t have a dehydrator, these cookies can be made in the oven using a very low temperature.
1. Preheat the oven to 170° F (or the lowest temperature your oven allows).
2. Line a large baking sheet with parchment paper.
3. Drop the cookie mixture by 1 teaspoon onto the prepared baking sheet, spacing slightly apart.
4. Place the baking sheet in the oven and prop the oven door open slightly using a wooden spoon to allow moisture to escape.
5. Bake for 4–6 hours, flipping the cookies halfway through, until completely dry and firm to the touch. • If your oven runs hot, check the cookies after 3 hours to prevent browning.
6. Remove from the oven and let cool completely before storing or drizzling with chocolate, if using.
Note: Oven-dried cookies will not be technically raw, but they will still be naturally sweetened, vegan, and shelf-stable when fully dried.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
These are fun. They make a big batch and I ate a couple of them every day. I stored them in a bag in the fridge and just took a few out first thing in the morning. A great treat that’s nice and healthy. I hope you love them as much as I do. Debi, author, Life Currents