• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • Home
  • Recipes
  • About Me
  • Cookbook
  • Shop
  • Contact

Bakerita

Almond Blueberry Breakfast Cookies (Gluten Free + Refined Sugar Free)

Berries· Breakfast· Cookies· Dairy Free· Desserts· Fruit· Gluten Free· Rachel's Picks· Recipe Index· Refined Sugar Free· Snacks

8/8
Pin9.0K
Share53
Tweet
9.0K Shares
Jump to Recipe·Print Recipe

Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat or snack. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!

Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!Happy Monday! I hope your starting this week bright eyed and bushy tailed after a refreshing weekend of whatever it is you did – hopefully taking advantage of the beautiful summer weather and not thinking about how quickly fall will be upon us.

It was surprisingly gloomy here in San Diego, so I spent the weekend relaxing, seeing friends and family, doing a little recipe testing, and watching a whole lot of the Olympics. I’m super into them this year – normally I just watch a few of my favorite events, but this year I’ve been loving all of them.

Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!I get all happy and inspired when I see people so dedicated to their sport and achieving their dreams, and I’m FLOORED by the level of athletic ability (that’s the point, I guess).

And then I get depressed when someone so close to winning and they get passed…like in the women’s cycling road race. Mara Abbott from the US was 150 meters away from winning and then three cyclists passed her at the last second and she didn’t even medal. I was yelling “noooooo” at the TV by myself. It’s an emotional roller coaster.

Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!Thankfully, I can have some cookies for breakfast to help get me through the trials and tribulations of this year’s games – and you can too!

These Almond Blueberry Breakfast Cookies are my new favorite breakfast thing, because hello…cookies for breakfast. They’re super hearty and filling and taste so darn good. 

Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!The cookie dough has creamy almond butter in it, which makes the cookies stay super gooey and rich. Rolled oats add a little texture oomph, as do the toasted and chopped almonds. Of course, the stars of the show are the fresh blueberries folded into the dough.

The juicy blueberries burst in your mouth when you take a bite of a cookie fresh from the oven, and when surrounded by the gooey, crispy cookie? It’s pretty much heaven. 

Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!The cookies are gluten-free and refined sugar-free – the whole batch is sweetened with just a 1/2 cup of coconut sugar. I found them plenty sweet – especially for breakfast – but if you want a sweeter cookie, you can add up to 3/4 cup coconut sugar.

These are a great snack or lunch box treat too, and of course, they can also totally be dessert! You can keep a batch in the freezer and pop them in the microwave to defrost whenever you’re ready to enjoy…if they last that long, that is. Happy baking! :)

Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!
Facebook | Instagram | Twitter | Pinterest | Snapchat
Remember to #bakerita if you try the recipe!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!

Almond Blueberry Breakfast Cookies (Gluten Free + Refined Sugar Free)


★★★★

4 from 2 reviews

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16 large cookies 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • ¼ cup + 2 tablespoons coconut oil (softened)
  • ½ cup creamy almond butter
  • ½ cup coconut sugar*
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • ½ cup gluten free rolled oats
  • 1 teaspoons baking soda
  • ½ teaspoon kosher salt
  • ¾ cup fresh blueberries
  • ½ cup almonds (toasted and chopped)

Instructions

  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  2. In a large bowl cream the coconut oil, almond butter, and coconut sugar. Add the egg and then the vanilla, mixing until combined.
  3. Add the almond flour, rolled oats, baking soda, and salt and mix until just combined. Fold in the blueberries and toasted almonds. Refrigerate for at least 1 hour, or up to 24 hours.
  4. Use a large cookie scoop to shape cookies and place the dough 2” apart on the parchment lined baking sheet. Bake for 10 minutes or until the edges are crispy and the center is just set. Let the cookies cool on the baking sheet for 2-3 minutes before removing to a rack to cool.
  5. Store in an airtight container for up to a week.

Notes

If you want a sweeter cookie, you can use up to 3/4 cup of coconut sugar.

  • Category: Breakfast

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

>Almond Blueberry Breakfast Cookies are a quick and healthy breakfast treat, snack, or dessert. These hearty breakfast cookies, made with rolled oats and almond butter, are gluten free, refined sugar free, and bursting with fresh blueberries!


Pin9.0K
Share53
Tweet
9.0K Shares

32 Comments

Subscribe for More Recipes!

« Oatmeal Fig Bars (Gluten Free + Vegan)
Strawberry Cobbler (Gluten Free, Paleo + Vegan) »

Comments

  1. marcie says

    August 8, 2016 at 10:54 am

    I haven’t watched much of the Olympics but that’s changing today! And I have everything I need to make these cookies and am making them this week! My oldest son starts high school Friday (yikes!) and he will love having cookies for breakfast. :)

    Reply
    • Rachel says

      August 8, 2016 at 11:26 am

      These would be the BEST first day of school treat, Marcie! Hope your son loves them :)

      Reply
  2. Lynn | The Road to Honey says

    August 8, 2016 at 10:55 am

    Those juicy blueberries are teasing me so much Rachel that I am half tempted to bite right into the computer screen. But that won’t serve anyone well (except maybe my dentist), now would it? But trust me when I REALLY say that I LOVE the idea of cookies for breakfast. . .especially when they are doused with blueberries & almond butter.

    Reply
    • Rachel says

      August 8, 2016 at 11:26 am

      Haha, your dentist would definitely be the only one to benefit there! Wish I had one to give you right now :) thanks, Lynn!

      Reply
  3. Danielle says

    August 8, 2016 at 10:57 am

    I’ve been super into the Olympics too this year, it’s really fun to watch! I’m also loving blueberries lately, but I haven’t tried them in cookies yet. That has to change though because these look delicious and I can even eat them for breakfast ;)

    Reply
  4. Cyndi - My Kitchen Craze says

    August 8, 2016 at 3:28 pm

    I feel you Rachel!! I’m the same way with the Olympics. It’s so bad that I tend to get emotional about it. Like Michael Phelps gaining so much time for his team mates in the 400m race last night. They’re so dedicated and it warms my heart. These cookies look amazing and I would totally munch and crunch on them while watching the Olympics. I could eat them all day and be a happy girl!! Yum!

    Reply
  5. Mary Ann | The Beach House Kitchen says

    August 8, 2016 at 5:56 pm

    I cannot wait to try these Rachel! They look totally up my alley and super delicious!

    Reply
  6. Elizabeth @ Confessions of a Baking Queen says

    August 8, 2016 at 7:17 pm

    Girl from the inst stories or snapchat I can’t remember to this post I am drooling! Need to try these, cuz cookies for breakfast is a no brainer!!

    Reply
  7. Gayle @ Pumpkin 'N Spice says

    August 9, 2016 at 4:26 am

    I’ve been watching a lot of the Olympics too! I normally like the winter ones better, but have been really getting into the summer ones. I wish I had about a dozen of these gorgeous cookies to munch on while watching the events. These look perfect, Rachel!

    Reply
  8. Sarah @Whole and Heavenly Oven says

    August 9, 2016 at 4:50 am

    I’m convinced these might be the most gorgeous breakfast cookies I’ve ever laid eyes on. I mean, they’re SO loaded with awesome things I just want to snatch that whole cookie stack right outta my screen! COMPLETELY gorgeous photos too, girl!

    Reply
  9. Amanda says

    August 9, 2016 at 8:36 am

    Nothing beats getting to having cookies for breakfast. The combination of almonds and blueberries sounds so good!

    Reply
  10. Karen says

    August 9, 2016 at 8:41 am

    Love your recipes!

    Reply
    • Rachel says

      August 9, 2016 at 12:24 pm

      Thanks so much, Karen!

      Reply
  11. Nicole - Cooking for Keeps says

    August 9, 2016 at 8:46 am

    I’ll take a dozen please!

    Reply
  12. Rhian @ Rhian's Recipes says

    August 9, 2016 at 1:29 pm

    These look absolutely delicious!

    Reply
  13. Joanne says

    August 9, 2016 at 8:01 pm

    I love these cookies! Perfect for anytime!

    Reply
  14. Lorr says

    August 11, 2016 at 9:40 pm

    Want to try these but am a little confused reading the recipe. Did you use an electric mixer to “cream” or a spoon? And can another sugar be subbed for the coconut sugar?

    Reply
    • Rachel says

      August 11, 2016 at 9:43 pm

      Hi Lorr, I used an electric stand mixer but it doesn’t need to be super whipped, so you could combine it with a spoon or whisk if you prefer. Hope this helps explain – enjoy!

      Reply
  15. Shari Boyle says

    August 12, 2016 at 7:20 am

    Hi. Well, I made these blueberry cookies, and they FLOPPED!!!! My pan was just a puddle of greasy gross muck! I am sorry, but I did exactly what you stated in the directions and spent a lot of money on all of the ingredients. It seemed to me that there was not enough flour or leavening agents in it and way too much grease from the coconut oil and almond butter.

    Reply
    • Rachel says

      August 12, 2016 at 8:10 am

      Hi Shari – how odd. I’m sorry that happened! Mine weren’t greasy at all as I tested the recipe. Did you refrigerate the dough before baking? That helps to solidify all the oils so they don’t immediately melt when they hit the oven. It’s also super important that the ingredients were all measured correctly, and that a finely ground blanched almond flour was used. Unfortunately, since I wasn’t in the kitchen with you, it’s hard to determine exactly what went wrong. Let me know if you have any questions and we can try to figure it out!

      Reply
  16. Susie says

    August 17, 2016 at 11:32 pm

    Loved these cookies!! They came out just like the picture! I used regular almond flour – not blanched because that’s what I had. I love cinnamon so I added a teaspoon. I also added a couple tablespoons of ground flax and subtracted the same amount of almond flour. Otherwise I followed the recipe as it is written. I will be making these again and again!!

    Reply
    • Rachel says

      August 18, 2016 at 9:09 am

      So glad to hear you loved them, Susie!! :) Cinnamon sounds like a delicious addition.

      Reply
  17. Kendra says

    January 17, 2017 at 10:48 pm

    Hi, so I didn’t not use almond flour as we didn’t have any but I used normal flour. And they look like the picture but some are super crumbly not even touching them while others don’t crumble until you touch them. Do you think it’s crumbly because I used normal flour??

    Reply
    • Rachel says

      January 18, 2017 at 6:32 am

      Hi Kendra – I can’t say for sure because I haven’t tried it with normal flour, but do you notice a disproportionate amount of toppings in the ones that crumble? If there’s too many blueberries + almonds, there might not be enough dough for them to hold together. I wouldn’t think that it’s the difference in flour, unless too much all-purpose flour was used, which could cause them to dry out and be crumbly. Sorry I don’t have a more definitive answer – it’s hard to know without being in the kitchen with you. Hope this helps a bit!

      Reply
  18. Cat says

    March 30, 2017 at 6:31 pm

    Just made these and they were delicious! Didn’t have any fresh blueberries on hand, but had a dried berry medley (blueberries, cherries and cranberries), so I used that instead of the fresh berries. Came out amazingly well. The berries really complemented the almond flavour. My husband had the genius idea of pressing a dollop of raspberry jam in the centre of each before putting them in the oven – took these cookies to a whole new level! Thanks for the great recipe!

    Reply
    • Rachel says

      March 31, 2017 at 2:24 pm

      So glad you loved them, Cat! Your husband’s idea sounds super delicious, and love the sound of that dried fruit medley. Thanks so much for sharing your feedback!

      Reply
  19. Alice says

    July 27, 2017 at 4:25 pm

    These cookies were delicious! Had to make some changes for my kids. Instead of blueberries and almonds, I added grated carrot, dried cranberries, and chocolate chips. Thanks for taking us out of our breakfast rut!

    Reply
    • Rachel says

      July 27, 2017 at 4:54 pm

      Hi Alice, sounds so delicious, I love your changes! Thanks for the feedback.

      Reply
  20. Janet says

    July 21, 2018 at 10:34 pm

    Mine also, tho beautiful, are not holding together well. I’m wondering if it’s because I used natural almond butter, the kind without anything but nuts and salt (and the oil mixed back in). What kind of almond butter do you use for these? I really like the cookies for breakfast switch-up!

    ★★★★

    Reply
    • Rachel says

      July 23, 2018 at 8:42 am

      Hi Janet, sorry you’re having trouble! I always use pure almond butter like you mentioned, so I don’t think that would be the problem. Is it possible they weren’t cooked long enough?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Bakerita! I’m Rachel, a baker and recipe developer with a passion for nut butters & creating easy, mouth-watering desserts and baked goods! I hope you find a recipe you love.
Learn More →

Subscribe

Never miss a recipe! Subscribe to have each and every new recipe delivered straight to your inbox.

What’s New

Easy Vegan Gingerbread Cookie Granola

The Best 50+ Vegan Superbowl Recipes!

Vegan Cauliflower Gnocchi with Pesto

Gluten-Free Vegan Snowball Cookies

Holiday Drinks: Peppermint Mocha, London Fog Tea Latte & Salted Cashew Hot Chocolate

Categories

This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Privacy Policy

Follow on Instagram

anyone want a chocolate truffle? 🍫🍬 only 4 i anyone want a chocolate truffle? 🍫🍬 only 4 ingredients and so easy to make, but pretty hard to share. melt in your mouth goodness!! the only ingredients you need are:

✨ dark chocolate 
✨ coconut milk
✨ nut butter of choice
✨ maple syrup or sweetener of choice
plus whatever goodies you want to roll them in!! options are endless 🤩

recipe is via the link in my profile! https://www.bakerita.com/easy-vegan-chocolate-truffles/

hope you have a fabulous day 😘 sending you love!!!
currently craving: PEANUT BUTTER SHORTBREAD BARS ‼️ essentially a peanut butter twix bar, with a shortbread crust, a luscious and EASY peanut butter caramel, topped off with chocolate + sea salt. AKA what we all need to start this week on a sweeter note. recipe is linked in my profile ✨ https://www.bakerita.com/peanut-butter-millionaires-shortbread-gluten-free-vegan/
feeling cozy? ✨☕️ warm up with my new favori feeling cozy? ✨☕️ warm up with my new favorite holiday drinks 🤩 we’ve got:

• SALTED CASHEW HOT CHOCOLATE
• LONDON FOG TEA LATTE
• PEPPERMINT MOCHA

which are you choosing?! each is so creamy and delicious, they’re all dairy-free, vegan, and refined sugar free, and they’re perfect for sipping by the fire to warm you from the inside out.

recipes are all found via the link in my profile! https://www.bakerita.com/holiday-drinks-peppermint-mocha-london-fog-tea-latte-salted-cashew-hot-chocolate/

sending you all lots of new year love!! 😘 may 2021 be the year we’re able to come together with love to make this world a better place ❤️
SALTED ALMOND BROWNIES ⭐️❤️✨ so fudgy, g SALTED ALMOND BROWNIES ⭐️❤️✨ so fudgy, gluten-free, vegan goodness ‼️ just because Christmas is over doesn’t mean we’re done with sweets...right? 😁 

recipe is in the link in my profile! https://www.bakerita.com/salted-almond-brownies-gluten-free-paleo-vegan/

hope you have a beautiful day! ill be spending it doing some 2021 planning, so send me your requests!! xoxo 💋😘
SNOWBALL COOKIES are here ✨❄️🎄 these litt SNOWBALL COOKIES are here ✨❄️🎄 these little babies are so cute, tender, and melt-in-your-mouth good. we keep them refined sugar free by making a coconut sugar powdered sugar, and I also tested a keto option!! these are perfect last minutes Christmas cookies 🎄❤️

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-snowball-cookies/

merry christmas to all who celebrate 🎁 I hope it’s full of love and deliciousness!!
only six ingredients stand between you & this CHOC only six ingredients stand between you & this CHOCOLATE PEPPERMINT PIE ✨❤️🥧 it’s so luscious and easy to make - you’re going to be obsessed ‼️ it’s GF, paleo, and vegan. I love the peppermint flavor, but you can skip it for a more classic chocolate pie if preferred. perfect for your holiday dessert celebrations ❤️

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-chocolate-peppermint-pie/

sending you lots of love!!! xoxo
chocolate P E P P E R M I N T fudge ‼️✨🌲 chocolate P E P P E R M I N T fudge ‼️✨🌲 so easy to make with just a few ingredients. no baking or cooking necessary - just melting! it’s gluten-free, vegan, refined sugar-free, and melt in your mouth good 😋 we love a recipe that comes together in less than 5 minutes. 

recipe is linked in my profile!! https://www.bakerita.com/easy-chocolate-peppermint-fudge-gluten-free-paleo-vegan/

happy holidays 🎄❤️ hope you’re having a good weekend!
raw CHOCOLATE TRUFFLES! 🍫✨ an easy favorite t raw CHOCOLATE TRUFFLES! 🍫✨ an easy favorite that makes for a fabulous last-minute holiday gift 🎁 they’re sweetened with dates and have an amazing chewy, fudgy texture. i’ve definitely had some subpar date-sweetened truffles, but these ones are GOOD 👌

get the recipe by following the link in my profile and clicking on this picture 👆🏼 https://www.bakerita.com/raw-chocolate-truffles-gluten-free-paleo-vegan/

happy Saturday, friends ❤️

Copyright © 2021 Bakerita · Web Design by Viva la Violet