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Almond Blueberry Breakfast Cookies are a quick and healthy gluten-free 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!
Have you ever had a breakfast cookie? What’s not to love about something that tastes like it should be dessert…but it’s healthy enough for breakfast?! NOT MUCH, in my book.
These Almond Blueberry Breakfast Cookies are absolutely scrumptious! They’re quick and easy to make, and are perfect for a quick breakfast on the go or for bringing along to brunch with family and friends. They’ll disappear off the plate quick.
What do you need to make these breakfast cookies?
These come together similarly to any other cookie, and they’re chock-full of healthy ingredients that will satiate you for the day. To make them, you’ll need:
- Coconut Oil
- Almond Butter
- Coconut Sugar
- Egg or Flax Egg
- Vanilla Extract
- Almond Flour
- Gluten-Free Rolled Oats
- Baking Soda & Salt
- Blueberries, fresh is best here!
- Almonds, I like them sliced and toasted.
How do you make a breakfast cookie?
These come together in the same way as any other cookie recipe!
Cream together the coconut oil, almond butter, and coconut sugar.
Add in the egg and vanilla extract.
Mix in the almond flour, rolled oats, baking soda, and salt.
Fold in the blueberries and almonds.
Refrigerate for an hour, and then bake until golden!
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.
The breakfast 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! :)
Want more sweet breakfast inspiration?
Almond Blueberry Breakfast Cookies (Gluten Free + Refined Sugar Free)
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
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl cream the coconut oil, almond butter, and coconut sugar. Add the egg and then the vanilla, mixing until combined.
- 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.
- 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.
- Store in an airtight container for up to a week.
I’ll take a dozen please!
These look absolutely delicious!
I love these cookies! Perfect for anytime!
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?
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!
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.
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!
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!!
So glad to hear you loved them, Susie!! :) Cinnamon sounds like a delicious addition.
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??
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!
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!
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!
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!
Hi Alice, sounds so delicious, I love your changes! Thanks for the feedback.
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!
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?