Blueberry Breakfast Cookies

Cookies for breakfast? I couldn’t imagine a better way to start the day. Baked and ready to eat in about 20 minutes, these soft-baked, wholesome breakfast cookies are perfect for busy mornings. Like energy bites, they’re also great for making in advance! I’ll whip up a batch on a weekend afternoon and enjoy a cookie with my morning smoothie throughout the week. Each chewy oat cookie is loaded with dried blueberries, nuts, coconut, and seeds, sweetened with maple syrup.

Not only is this easy breakfast cookies recipe gluten-free, vegan, and refined sugar-free, but they’re also very easy to make.

About This Easy Breakfast Cookies Recipe

• Quick to make. Bake a batch of wholesome breakfast oat cookies in 20 minutes!
• Great for meal prep. Once baked, these cookies store and freeze well for an easy, on-the-go breakfast during the week.
• Sweet and satisfying. I made sure to pack these breakfast cookies full of ingredients that keep me full and satisfied throughout the day. Hearty rolled oats, chia, nuts, and nut butter make every cookie a little energy powerhouse!
• Customizable. The add-ins are easy to customize. I chose blueberries, but you can make these cookies your own with different berries, chocolate chips, dried fruit, etc.

Ingredients You’ll Need

What sets these breakfast cookies apart from more traditional oatmeal cookies comes down to a few key ingredients. I make my breakfast cookies recipe without refined sugar, with wholesome ingredients to fuel your morning. Scroll down to the recipe card for the associated amounts.

• Gluten-Free Oats – Stick with old-fashioned rolled oats rather than quick or steel-cut oats.
• Gluten-Free Oat Flour – I like using this kind of flour more than all-purpose flour.
• Coconut Flakes – I use unsweetened coconut flakes to add to the chewy texture of the cookies.
• Walnuts and Pecans – Chopped nuts add satisfying crunch. You can leave out the nuts to make these cookies nut-free.
• Chia Seeds – If you don’t have chia seeds, you can substitute them with flax seeds.
• Ground Cinnamon – Feel free to use nutmeg, ginger, allspice, or any warm spice you prefer.
• Baking Powder and Baking Soda – The use of both helps the cookies rise beautifully. Check the expiration dates on your leavening to make sure it’s fresh.
• Flax Eggs – I make these cookies vegan with flax eggs. To make one flax egg, combine 1 part flaxseed meal with 3 parts water. Stir, then let the mixture rest for a few minutes to gel and thicken. You can use regular eggs if you’re not vegan.
• Maple Syrup – You could also use honey or agave.
• Almond Butter – Melt this down so it’s easier to combine with the other ingredients.
• Coconut Oil – Also melted.
• Vanilla Extract – Or an equal amount of vanilla paste.
• Dried Blueberries – You can use fresh or dried blueberries. If you’d like, swap the blueberries for another fruit, like raspberries, cranberries, etc.

How to Make These Breakfast Cookies

Whether you make these cookies ahead of time or whip them up the morning of, you’ll be shocked by how quick and easy they are. Let’s jump right in!

1. Prep for baking. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Mix the dry ingredients. First, add the gluten-free oats, gluten-free oat flour, coconut flakes, walnuts, pecans, chia seeds, ground cinnamon, baking powder, baking soda, and salt to a large bowl. Stir the dry ingredients together.
3. Make the flax eggs. To make the two flax eggs for this recipe, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Stir until the mixture is thick and creamy, then let it sit for 1-2 minutes.
4. Mix the wet ingredients. Add the maple syrup, almond butter, coconut oil, vanilla extract, and flax eggs to a small bowl. Use a whisk to stir everything together until the mixture is smooth.
5. Make the dough. Next, pour the wet mixture over the dry ingredients. Use a spatula to mix the cookie dough. Lastly, fold in the dried blueberries.
6. Shape the cookies. Use a cookie scoop and your hands to form the dough into 1 ½-inch balls (you should be able to get about 11-12 cookies). Arrange the balls of dough on the prepared pan and gently press down to flatten them.
7. Bake. Bake these breakfast cookies for 15-17 minutes. Afterward, let the cookies cool to room temperature. Although I often can’t resist enjoying them while they’re still a bit warm!

Tips for Success

• Measure the flour properly. Always measure flour by spooning it into your measuring cup rather than scooping it up directly. This prevents it from getting packed in, which helps you avoid using too much. If you have a food scale, utilize it to ensure accuracy.
• Line the baking sheet. If you don’t line the baking sheet or grease it with cooking spray, your cookies will likely get stuck – even if you have a nonstick pan. Play it safe and line or grease it just in case.
• Let the flax eggs rest. Don’t forget to let your flax egg mixture rest before you combine it with the other wet ingredients. The mixture needs a chance to thicken to properly do its job of adding structure and chewiness to the cookies.

Easy Variations

These cookies are super easy to customize. Try making one of these adjustments if you’d like to switch things up!

• Swap blueberries with dried cherries, cranberries, raisins, or currants
• Try adding freeze-dried raspberries or strawberries
• Add semi-sweet chocolate, milk chocolate, dark chocolate, or white chocolate chips
• Add nutmeg, ginger, or allspice
• Try cashew butter, sunflower seed butter (sun butter), or peanut butter
• Toast the coconut flakes
• Add protein powder
• Add sunflower or pumpkin seeds
• Swap the vanilla extract for coconut extract

What to Serve With Breakfast Cookies

Serve your breakfast cookies with smashed avocado toast to add a satisfying savory element. They’ll also go great with Greek yogurt, green smoothies, or a fresh fruit salad. I usually grab a couple to go with my morning cup of coffee and head out the door!

More On-the-Go Breakfast Recipes

• Whole Wheat Zucchini Muffins
• Snickerdoodle Energy Balls
• Banana Oat Muffins
• No-Bake Pumpkin Spice Energy Balls
• Homemade Granola Bars