This week we’re eating cookies for breakfast, baby. Life is good. I first made these amazing, super nourishing blueberry breakfast cookies almost 8 years ago and they quickly became one of my favorite easy breakfasts and snacks.
These healthy breakfast cookies are naturally gluten free, vegan, refined sugar free and pack in tons of nutrients. OH, and they taste like a chewy oatmeal cookie and your fav blueberry muffin combined. Sounds a little too good to be true, right?
That’s exactly what I thought when I first baked these beautiful, chewy cookies. They’re bursting with blueberries, hearty oat texture, walnuts, flax, chia, and if you want…puddles of dark chocolate. Yes, I said PUDDLES. You (and the kiddos) will love having cookies for breakfast and you can feel good about everything that’s inside. Freeze some for later and enjoy the perfect on-the-go breakfast or snack anywhere!
What makes these blueberry breakfast cookies healthy?
Because we’re eating these babies for breakfast, I packed them with plenty of nourishing ingredients that will keep you full and satisfied. These cookies are packed with omega 3s, healthy fats, 5g of fiber, almost 6g of protein, antioxidants, and more!
They also happen to be an amazing snack for breastfeeding mamas as ingredients like chia seeds, flaxseed meal, and oats can boost milk supply. Get even more amazing breastfeeding snacks here, and read below to see all of the powerhouse ingredients that make up these delicious cookies.
Ingredients in these blueberry breakfast cookies
These amazing, healthy blueberry breakfast cookies taste like a cross between a blueberry muffin and a chewy oatmeal cookie and are made with super nourishing ingredients that keep them vegan and gluten-free. WIN. Here’s what you’ll need to make them:
- Coconut oil: you’ll need a little melted coconut oil to give the cookies moisture.
- Sweetener & flavor: we’re naturally sweetening these blueberry cookies with coconut sugar and a mashed, ripe banana. The banana also adds moisture and postassium to the cookies! You’ll also need vanilla extract, almond extract and cinnamon.
- Flour: these cookies are gluten free thanks to fine, blanched almond flour, which also provides a boost of healthy fats. You can also use almond meal if you’d like!
- Oats: rolled oats add heartiness, whole grains, fiber, and wonderful texture. Who doesn’t love oatmeal cookies?!
- Flaxseed meal: an excellent source of omega 3s, vitamin B, and fiber. Great for nursing mamas, too!
- Chia seeds: one of the best sources of omega 3 and a wonderful source of fiber, protein, magnesium, and more. These are a powerhouse.
- Walnuts: even more amazing omega-3s and healthy fats.
- Blueberries: hello, antioxidants, fiber and vitamin C!
- Baking staples: you’ll also need baking soda and salt.
Customize your breakfast cookies
These blueberry breakfast cookies are perfect for adding in your fav mix-ins, too! Here’s what I can suggest:
- Choose the nuts. Feel free to substitute chopped pecans or almonds for the walnuts, or leave them out if you’d like.
- Make them decadent. I sometimes like to add 1/4 cup chocolate chips to the batter for an extra treat! White chocolate chips would also be delicious, and you could even melt some chocolate and drizzle it on top. Feel free to use dairy free chocolate chips to keep them vegan and dairy-free!
- Try new fruits. I love the burst of fresh blueberries in each bite, but you could also try using fresh raspberries or dried cranberries!
How to make one bowl blueberry breakfast cookies
- Mix the wet ingredients. Start by mixing the coconut oil, coconut sugar, mashed banana, vanilla & almond extracts together until smooth.
- Add the dry. Fold in the flaxseed meal, almond meal, baking soda, cinnamon and salt until a dough forms. It will be thick!
- Add the mix-ins. Gently mix in the oats and chia seeds, then fold in the blueberries and walnuts.
- Scoop & bake. Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper, press down slightly on the tops to flatten, then bake until slightly golden on the edges.
- Cool & enjoy! Let the cookies cool for 15 minutes on the pan, then transfer them to a wire rack to finish cooling. Then devour!
Tips for baking perfect breakfast cookies
These blueberry breakfast cookies are super easy to make (right in one bowl!) but don’t forget these extra tips to ensure that they come out perfect every time:
- Use a super ripe banana to give the cookies the perfect amount of sweetness.
- Tightly pack each of the dough balls before adding them to the cookie sheet. The dough will be a little fragile because there’s no egg, so press it together well!
- Don’t forget to press down slightly on each of the cookies before baking. Because these cookies are gluten free they won’t spread too much.
- Don’t overbake — pull them out of the oven as soon as the edges start to turn golden brown so that you don’t end up with dry cookies.
Storing & freezing
- To store: feel free to keep these blueberry breakfast cookies at room temperature for the first day or two, then store them in an airtight container in the refrigerator to preserve freshness.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy! Get all of our tips & tricks for freezing cookies here.
More breakfast recipes you’ll love
Get all of our amazing breakfast recipes here!
I hope you love these healthy blueberry breakfast cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)
One bowl vegan & gluten free blueberry breakfast cookies that taste just like a blueberry muffin! These healthy blueberry breakfast cookies are naturally sweetened and packed with nutrients from chia, flax, oats, walnuts & more. Freezer-friendly and the perfect breakfast or snack for busy weeks!
Ingredients
- 2 tablespoons melted coconut oil
- ¼ cup (39g) coconut sugar
- 1 medium ripe banana, mashed
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup (30g) flaxseed meal
- ½ cup (56g) almond flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¼ cups (119g) rolled oats, gluten free if desired
- 1 tablespoon chia seeds
- ½ cup (75g) frozen or fresh blueberries
- ¼ cup (28g) chopped walnuts
Instructions
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
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In a large bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy.
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Next fold in flaxseed meal, almond flour, baking soda, cinnamon and salt and mix until a thick dough forms.
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Next add in oats and chia seeds and gently fold into the batter until evenly distributed. Lastly fold in blueberries and walnuts.
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Use a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Make sure you tightly pack the dough into a ball before putting it onto the sheet.
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Gently press the top of the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges begin to turn slightly golden brown. Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling. Makes 8 big cookies.
Recipe Notes
Feel free to sub chopped pecans or almonds for the walnuts, or leave them out entirely.
If you want these to be a little more treat like, feel free to add 1/4 chocolate chips to the batter.
Nutrition
Serving: 1cookieCalories: 220calCarbohydrates: 23.9gProtein: 5.7gFat: 13gSaturated Fat: 3.7gFiber: 5.6gSugar: 9.4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 9th, 2016, republished on January 19th, 2022, and republished on June 16th, 2024.
