Blueberry Breakfast Cookies

Grey circle with the letters GFA grey circle with KFGrey circle with letters V e
Prep Time
5 mins
Cook Time
17 mins
Total Time
22 mins
Calories
222

These moist and chewy Blueberry Oatmeal Cookies are the perfect make-ahead breakfast to take on the go. Featuring heart-healthy oats, high-protein almond butter, antioxidant-rich chia seeds and more, you won’t find a healthier batch of cookies!

For another super quick and easy breakfast, give my 2-Minute Omelet in a Mug a try, or make these healthy blueberry muffins.

I love living in a world where you can eat a cookie for breakfast and call it healthy – because that’s exactly what these chewy oatmeal cookies are! Not only are they gluten-free, vegan, and naturally sweetened with no refined sugars used, but they’re also loaded with a ton of essential nutrients. I couldn’t imagine a better way to start the day.

With the ability to bring them to life in about 20 minutes, you could totally whip these bad boys up on a busy morning. But they’re also great for making in advance! If you’re in the market for a crave-worthy breakfast full of fiber, protein, and a wealth of various vitamins and minerals, you seriously have to make these blueberry oatmeal cookies.

A bunch of breakfast cookies on a granite countertop beside a glass of milk

What You’ll Need

Wondering how a batch of cookies could be so wholesome? Let’s go over the trusty ingredient lineup that makes it possible. 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: This kind of flour boasts a lot more health benefits than all-purpose flour.
  • Unsweetened Coconut Flakes: To add to the chewy texture of the cookies while providing an extra boost of protein, iron and fiber.
  • Chopped Walnuts & Pecans: These highly nutritious tree nuts add a satisfying crunch.
  • Chia Seeds: Packed with an impressive array of essential nutrients, these little seeds have a big reputation as a superfood.
  • Ground Cinnamon: For a comforting warmth that really complements the sweet-tart tang of the dried berries.
  • Baking Powder & Baking Soda: The use of both helps your cookies rise beautifully.
  • Salt: To lock moisture into the cookies and enhance the other flavors.
  • Flax Eggs: Although flax eggs are lower in both saturated fat and cholesterol, you can use regular eggs instead if you’re not vegan.
  • Maple Syrup: Or another sticky liquid sweetener of your choice.
  • Almond Butter: Melt this down so it’s easier to combine with the other ingredients.
  • Coconut Oil: Melted.
  • Vanilla Extract: A high-quality extract will make for the best flavor.
  • Dried Blueberries: Feel free to opt for fresh ones if preferred.
Baked blueberry oatmeal cookies on a baking sheet lined with parchment paper

How to Make Blueberry 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. Combine Dry Ingredients: 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 Flax Eggs: Combine 2 tablespoons of ground flax seed 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. Combine Wet Ingredients: Add the maple syrup, almond butter, coconut oil, vanilla extract and flax egg to a small bowl. Use a whisk to stir everything together until the mixture is smooth.
  5. Add to Dry Ingredients: Pour the wet mixture over the dry ingredients and use a spatula to mix everything together.
  6. Add Blueberries: Mix in the dried blueberries.
  7. Form 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). Spread out the balls of dough on the prepared pan and gently press down to flatten them.
  8. Bake: Bake your cookies for 15-17 minutes.
  9. Let Cool: Let the cookies cool to room temperature or serve them while they’re still a bit warm.
A batch of blueberry breakfast cookies on a wire cooling rack

Tips for Success

Follow this inside advice to make sure your breakfast cookies come out just right.

  • 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 Sit: 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 in order to properly do its job of adding structure and chewiness to the cookies.
Four blueberry oatmeal cookies stacked on top of each other with a bowl of fresh berries in the background

Variation Ideas

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

  • Use Different Berries
  • Make Blueberry Chocolate Chip Oatmeal Cookies
  • Add Nutmeg & Any Other Desired Spices
  • Use Another Nut or Seed Butter
  • Toast the Coconut Flakes for Added Flavor
  • Mix in a Tablespoon of Protein Powder
  • Add Sunflower or Pumpkin Seeds
  • Swap Out the Vanilla Extract for Coconut Extract

What Goes Well With Oatmeal 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 Fresh Fruit Salad. I usually grab a couple to go with my morning cup of coffee and head out the door!

A bitten breakfast cookie balancing on top of a jar filled with milk

Storage Instructions

Once they’ve cooled completely, store your cookies in an airtight container and enjoy them within 4-5 days. Feel free to pop each cookie into the microwave for a few seconds before digging in if desired.

Can I Freeze These?

Sure you can! Place the cooled cookies into a freezer-safe container or a heavy-duty freezer bag and store them for up to 2 months. Thaw them out overnight before you enjoy them.

Print
A hand holding three blueberry oatmeal cookies above a kitchen countertop

Blueberry Breakfast Cookies

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 17 minutes
  • total_time Total Time: 22 minutes
  • yield Yield: 12 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: American

Description

These moist and chewy Blueberry Oatmeal Cookies are the perfect make-ahead breakfast to take on the go. Featuring heart-healthy oats, high-protein almond butter, antioxidant-rich chia seeds and more, you won’t find a healthier batch of cookies!

Scale

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°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. Make flax eggs: Combine 2 tablespoons of ground flax seed 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.
  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 Store: Keep cooled cookies in an airtight container and enjoy within 4-5 days. Microwave each one for a few seconds before digging in if desired.
  • To Freeze: Place cooled cookies into a freezer-safe container and store for up to 2 months. Thaw overnight before enjoying.

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

Keywords: oatmeal breakfast cookie, gluten free oatmeal cookies, healthy breakfast on the go

More Healthy Breakfasts to Take on the Go

A collage of two images of blueberry oatmeal cookies with one also showing a glass of milk

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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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!

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18 Responses
    1. Krista Rollins Professional Photos-5
      Krista

      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

  1. Cassie Thuvan Tran

    Oh these cookies look absolutely incredible! I would low-key just eat the batter before I bake the actual cookies. Looks like the perfect way to start off any day!

  2. Joanie @ One Dish Kitchen

    Krista,
    I made these this morning with my daughter and they are so good!! I used regular eggs instead of flax eggs and raisins instead of blueberries (because I didn’t have any) and the cookies were delicious. Definitely bookmarking this recipe to make again, they’re perfect for breakfast or anytime.

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