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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)

Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 large cookies
Author Rachel Conners

Ingredients

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.

Recipe Notes

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