Blueberry Breakfast Cookies

Grey circle with the letters GFA grey circle with KF
Prep Time
5 mins
Cook Time
17 mins
Total Time
22 mins

These gluten free Blueberry Breakfast Cookies are moist, slightly sweet, high in fiber and perfect for a grab ‘n go breakfast! You’ll love this easy, healthy and delicious breakfast recipe!

For another super quick and easy breakfast, give my 2 Minute Omelette in a Mug a try! It’s truly saved my life on busy mornings!

Blueberry Breakfast Cookie Recipe

Cookies for breakfast?


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.

Top view of Blueberry Breakfast Cookies on a parchment-lined baking sheet

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

Top view of Blueberry Breakfast Cookies on and next to a cooling rack

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 stack of Blueberry Breakfast Cookies on a cooling rack

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.

Why I Love These Breakfast 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.

Top view of Blueberry Breakfast Cookies on a cooling rack

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 hand holding 3 Blueberry Breakfast Cookies

Image of Blueberry Breakfast Cookies

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 cookies 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: American


These gluten free Blueberry Breakfast Cookies are moist, slightly sweet, high in fiber and perfect for a grab ‘n go breakfast! You’ll love this easy, healthy and delicious breakfast recipe!



  • 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


  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!


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)


  • 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: breakfast cookie recipe, blueberry recipe, easy blueberry recipe, healthy breakfast recipe, easy healthy breakfast recipe, easy healthy breakfast, easy healthy breakfast idea


More Easy Breakfast Recipes

Egg White Vegetable Breakfast Casserole

Tropical Mango Smoothie

This refreshing Tropical Mango Smoothie is the perfect way to start your day. Fresh flavors that will take you straight to the beach and with 21 grams of protein! | | #drinkitallin #ad

Bacon Baked Egg in an Avocado

2 Minute Egg Omelette in a Mug

A collage of two images of Blueberry Breakfast Cookies with the recipe title text



Hey There

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!

Related Posts

18 Responses
    1. 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

    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.

Leave a Reply

Recipe rating