Blueberry Breakfast Cookie Recipe

Kid FriendlyGluten Free

A Gluten Free Blueberry Breakfast Cookie Recipe that’s moist, slightly sweet, high in fiber and perfect for a grab ‘n go breakfast!

A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab 'n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab ‘n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

Cookies for breakfast?

HECK YES!!!

Or at least that’s the way my mind works. If you tell me I can have dessert for breakfast and that it’s not loaded with sugar and is “healthy” for me then I’m totally down.

A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab 'n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

And that my friends, is exactly what these cookies are! Healthy! Refined sugar free, gluten free, egg free, and dairy free. So what’s left you ask? All DELICIOUSNESS! They are sweet, crunchy, and have a nice burst of blueberry cinnamon flavor to them. You’ll be shocked at how good they are. Because I know I was shocked at how good they were.

I kept taking nibbles while I was photographing them! hehe

A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab 'n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

Ok. True confessions.

Before now, I’ve never made a flaxseed egg. I saw a recipe using them and I was curious as to what it was, so I gave it a swing with these cookies. It’s basically a tablespoon of ground flaxseed that you stir in with water and let sit. It’s starts to thicken and you can use it as an egg replacement in recipes. Turns out, it totally helps bind the cookies together like a normal egg, but gives you way more fiber.

Um… definitely putting this in my baking repertoire moving forward.

A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab 'n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

Ok, back to the heart of the matter. These Blueberry Breakfast Cookies.

Pretty much you can’t go wrong with cookies in the morning… well I guess you could. You know what I mean. But not with these cookies.

They are a great on the go option that will fill you up in the morning and pair perfectly with a hot cup of coffee. Which these days is a MUST because for whatever reason Texas has decided that it needs to have cold weather this winter instead of our normal 60/70 degree weather. I’m use to being able to grill right now. And right now, not so much! Baby it’s cold outside.

A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab 'n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

So if you’re in the market for a healthy fiber and protein filled breakfast or post workout snack this Blueberry Breakfast Cookie Recipe will be your jam!

Swap out the dried blueberries for fresh or another fruit of your choosing. Just CHOOSE to make these cookies. You’ll be one happy camper when they come out of the oven. Guaranteed!

Bon Appetit friends and happy weekending! PS how are we almost in February. Gasp!

A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab 'n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

Print

Blueberry Breakfast Cookie

  • Author: Krista @ JoyfulHealthyEats.com
  • Cook Time: 17 mins
  • Total Time: 17 mins
  • Yield: 12 cookies
  • Category: breakfast, snack, gluten free, kid friendly

Ingredients

  • 1 1/2 cups gluten free oats
  • 1/2 cup gluten free oat flour
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup walnuts, chopped
  • 1/4 cup pecans, chopped
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 flax eggs
  • 1/3 cup maple syrup
  • 1/3 cup almond butter, melted
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup dry blueberries

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. To a large bowl add gluten free oats, gluten free oat flour, coconut flakes, walnuts, pecans, chia seeds, ground cinnamon, baking powder, baking soda, and salt. Stir together.
  4. In a small bowl, make the flax eggs. (see notes) Stir and let sit for a bit.
  5. To a small bowl, add maple syrup, almond butter, coconut oil, vanilla extract and flax egg. Using a whisk stir everything together until smooth.
  6. Pour wet mixture over the dry ingredients. Using a spatula mix everything together. Lastly add the dry blueberries. Mix together.
  7. Using your hands form dough into 1 1/2″ balls gently press down to flatten. (you should be able to get about 11-12 cookies)
  8. Bake for 15-17 minutes. Let rest to cool. Serve!

Notes

To make one Flax Egg: mix 1 tablespoon of ground flax seed + 3 tablespoons of water. Stir until thick and creamy. Let sit for 1-2 minutes. (please note this is for ONE flax egg, you will need to double for this recipe)


Nutrition

  • Serving Size: 1 cookie
  • Calories: 222
  • Sugar: 10 g
  • Sodium: 886 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!

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A Gluten Free Blueberry Breakfast Cookie baked to perfection, moist, naturally sweetened, high in fiber and perfect for a grab 'n go breakfast! These cookies will rock your world! {dairy free, egg free, gluten free}

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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16 Responses
    1. hmm.. I haven’t done it before. But maybe bake them and once they are cooled you could place them on a baking sheet so they freeze in the form you want then put them in a ziplock bag until you’re ready to use. YOu’ll probably need 2-3 hours for them to thaw out once you’re ready to eat them

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