Blueberry Breakfast Cookies are soft, chewy and the perfect healthy grab-and-go breakfast. They are gluten free, refined sugar free and loaded with oats, fiber and sweet dried blueberries.
Looking for a quick and easy breakfast for on the go? Breakfast egg muffins, baked oatmeal cups and breakfast cookies are a big favorite around here. Especially when they are packed with healthy and wholesome ingredients.
BREAKFAST COOKIE FLAVOR COMBINATIONS:
- Almond Joy (Chocolate & Coconut)
- Apple Cinnamon (Vegan Option)
- Apricot Pistachio
- Banana Nut – (No Bake – Vegan)
- Carrot Cake
- Keto / Paleo (Almond and Coconut)
- Key Lime Coconut
- Peanut Butter with Chocolate Chips
- Pumpkin (Nut free) (Vegan Option)
- Tahini Cookies (Nut Free)(Paleo / Keto option)
BLUEBERRY BREAKFAST COOKIES
These blueberry breakfast cookies are one of the 12 delicious flavors that we rotate between. They are gluten free, refined sugar free and come together in under 30 minutes.
Plus, they are so easy to throw together. All you need is one bowl and a few simple pantry ingredients.
WHAT INGREDIENTS DO I NEED TO MAKE BLUEBERRY BREAKFAST COOKIES:
The best part about making breakfast cookies is that they are super simple to customize. You can make them with as little as two ingredients like just banana and oats or pack them with as many healthy and wholesome ingredients you like or have in your pantry.
The main ingredients to make these blueberry breakfast cookies are:
- almond butter (or your favorite nut or seed butter)
- coconut oil
- maple syrup, coconut nectar, honey or your favorite liquid low carb sweetener
- vanilla extract
- ground cinnamon
- sea salt
- baking powder
- superfine almond flour OR oat flour
- shredded coconut
- dried blueberries
- chopped almonds
Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand. The key ingredients for these breakfast cookies are:
- Dry coarse base: oats – old fashioned or quick oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener – maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter, nut butter, eggs, flax eggs (for vegan)
- Dry binder: flour / almond meal / coconut flour / flaxseeds / shredded coconut / protein powder
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped nuts / chopped chocolate / chocolate chips / dried fruit
- Additional toppings: fresh fruit, chocolate chips, coconut chips, banana chips, apple chips, freeze-dried berries
HOW TO MAKE BLUEBERRY BREAKFAST COOKIES:
They’re soft, chewy and sort of remind me of a healthier blueberry muffin in cookie form.
- You’re going to line a large baking sheet with parchment paper. Set aside. Preheat your oven to 350 F.
- Whisk together the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
- Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in dried blueberries, almonds and any other add-ins of your choice.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
ARE GLUTEN FREE BREAKFAST COOKIES FREEZER-FRIENDLY?
Yes, the great thing about breakfast cookies is that you can make a big batch on your Sunday or Monday meal prep day and store them in your freezer for when you’re ready to enjoy.
Simply place the cookies on a large baking sheet and place the pan in the freezer for at least 30 minutes – or until they’re firm.
Remove the tray and store in clear zip-top bags or an air-tight freezer-friendly container.
ARE BLUEBERRY BREAKFAST COOKIES HEALTHY?
These Blueberry Almond Breakfast Cookies would make a tasty addition to a healthy balanced diet for those crazy busy mornings.
They’re hearty, refined sugar free, packed with whole grains, healthy fats and protein, and would make a tasty make-ahead breakfast or lunch box treat.
You can make this recipe ahead of time to bring along to work or school. And since they loaded with oats, healthy fiber and protein, they make the perfect light breakfast or afternoon snack.
More breakfast recipes you might like:
Blueberry Breakfast Cookies are soft, chewy and the easiest grab-and-go breakfast. They are refined sugar free and loaded with oats, fiber and sweet dried blueberries. If you're also looking for a sweet low calorie dessert, these cookies are the best!
- 1 large egg room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup maple syrup , coconut nectar or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup dried blueberries
- 1/3 cup chopped almonds
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in dried blueberries, almonds and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.