Go Back
+ servings
These Breakfast Cookies are a healthy make-ahead breakfast that comes together in less than 30 minutes. They're soft, chewy and with 12 tasty variations, you'll have the perfect oatmeal breakfast cookie for every occasion! Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Blueberry Breakfast Cookies

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!

Course Breakfast, Dessert
Cuisine American
Keyword best blueberry cookie recipe, blueberry breakfast cookie, blueberry cookie, blueberry cookie recipe, breakfast cookie recipe, easy breakfast cookie recipe, homemade breakfast cookie recipe, how to make breakfast cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 321 kcal
Author Kelly


  • 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


  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

  2. 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.

  3. 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.

  4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.

  5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

  6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts
Blueberry Breakfast Cookies
Amount Per Serving (1 cookie)
Calories 321 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 28g9%
Fiber 5g20%
Sugar 10g11%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.