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Blueberry Breakfast Cookies (Vegan & Gluten-Free)

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Have you ever ran out the door, hands full, without a breakfast? I certainly have on more occasions than I can count. Enter… healthy breakfast cookies! I know there are a lot of pre-packaged breakfast bar and cookie options, but homemade is so much better. And, they are incredibly easy to make, making them the perfect breakfast solution for busy mornings.

Vegan and GF breakfast cookies

These vegan and gluten free breakfast cookies use simple ingredients that you may even already have in your kitchen. They taste like a bowl of oatmeal you can eat on the go. These delightful little oatmeal cookies also store and freeze really well, so you never have an excuse for running out with something in your belly again.

Recipe Highlights

  • Healthy ingredients – every bite is filled with oats, nuts and fruit. You can also mix in other wholesome ingredients to suit a variety of diets.
  • Versatile and customizable – maybe you’re not a fan of blueberries, and that’s okay. I won’t judge. This recipe also works really well with cranberries or raisins.
  • No refined sugar – this recipe uses maple syrup to sweeten them. So they are a healthier alternative to sugary snacks that are pre-packed with questionable ingredients. Be sure to check out these refined sugar free muffins as well.
  • Quick to make – 20 minutes is all you need to make these breakfast cookies. This easy recipe is easy to squeeze into a hectic schedule. They’re great for last-minute baking and busy schedules.

Ingredients Needed

See the recipe card below for the full ingredients list.

  • Flax & water – these ingredients combine to make a “flax egg”. This works as the vegan binder in this recipe and adds moisture to hold the cookie together. If you are not vegan, you can use a regular egg.
  • Maple syrup – the sweetness for this delicious recipe comes from the maple syrup. I like the flavor a lot better than granulated sugar as well.
  • Almond butter – almond butter helps make these chewy cookies with a nice texture and an yummy nutty taste.
  • Oat flour and rolled oats – These are gluten-free breakfast cookies that use oat flour. Oats are high in fiber and contribute to the texture in this healthy snack. Always be sure you are using gluten-free oats if you are following a diet that is free of gluten.
  • Dried blueberries – These offer sweetness and fiber. You can experiment with different types of dried fruit in these vegan cookies.
  • Pecans – I love pecans and how they complement the sweet berries. But, you can also mix up the nuts or use other ingredients for crunch and protein, like hemp hearts or chia seeds.
  • Vanilla extract – a small amount goes a long way in this recipe. Try adding a pinch of ground cinnamon to bring out more flavor.

How To Make These Healthy Breakfast Cookies

Vegan and GF breakfast cookies on a pan

Preheat oven to 375°F and line a baking sheet with parchment paper. 

In a small bowl, combine flax and water to make your flax egg. Allow the mixture to sit for 5 minutes to thicken.

In a large mixing bowl, combine maple syrup and almond butter. Stir till smooth. Then, stir in vanilla extract and flax egg.

Incorporate the oat flour, salt and baking powder. Stir well. Then, stir in the rolled oats, dried berries and chopped nuts. Use a cookie scoop to scoop small mounds onto the lined baking sheet. Damp hands will help prevent sticking. Leave 3″ between each cookie to allow them to spread.

Bake for 9-12 minutes, until golden brown at edges.

Cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

Storage: Keep at room temperature in an airtight container for up to 3 days or in the freezer for up to 1 month.

Recipe Tips

  • Try other healthy mix-ins like sunflower seeds, hemp seeds or pumpkin seeds.
  • Experiment with different spices like pumpkin spice and nutmeg for a more festive flavor.
  • If you like a chewy oatmeal cookie, be sure not to over-bake these. For a crunchy texture, extend the baking time.
  • While these cookies do use creamy almond butter, you can also use peanut butter, cashew butter or sunflower butter. The flavors will all be a little bit different, but still delicious!
  • Use old fashioned rolled oats for the best texture in these cookies.
  • You can make your own oat flour by grinding up whole rolled oats in the food processor.
  • For a sweet treat, try mixing in dairy-free chocolate chips.
Vegan and GF breakfast cookies

I hope you enjoy this recipe for easy breakfast cookies. The whole family loves to munch on these, and they never last more than a couple days.

More Cookie Recipes:

Blueberry Breakfast Cookies (Vegan & Gluten-Free)

Vegan and GF breakfast cookies
These blueberry breakfast cookies are the perfect option for a quick breakfast on the go. And, they're completely vegan and gluten free.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 20 cookies


  • 1 Tbsp. ground flax
  • 2 Tbsp. water
  • cup maple syrup
  • cup almond butter
  • 1 tsp vanilla extract
  • ¾ cup oat flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 ½ cups rolled oats
  • ¾ cup dried blueberries
  • ¾ cup chopped pecans


  • Preheat oven to 375°F. Line baking sheet with parchment paper.
  • In a small bowl, combine flax and water. Stir and allow to sit for 5 minutes to gel and create the flax egg.
  • In a large bowl, combine maple syrup and almond butter. Stir until smooth and well incorporated.
  • Stir in the flax egg and vanilla.
    Flax egg being stirred in
  • Add the oat flour, salt, and baking powder. Stir until smooth.
  • Stir in the rolled oats, dried blueberries, and chopped pecans. Combine until all the additions are well distributed and coated.
    Berries being stirred in for cookies
  • Scoop mounds (about 2-3 Tbsp. each) of oat mixture onto lined baking sheet. Use wet fingers to keep edges together and allow 3" between each cookie.
    Breakfast cookie mounds
  • Bake for 9-12 minutes, until golden brown at edges.

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