Delicious Blueberry Oatmeal Breakfast Cookies – Vegan & Gluten-Free
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A Satidfying Breakfast
There’s something incredibly comforting about starting the day with a fresh, homemade treat. I remember one particular morning when I was rushing to get out the door but still wanted something nutritious and satisfying for breakfast. That’s when I decided to whip up a batch of Blueberry Oatmeal Breakfast Cookies.
The idea of turning a hearty breakfast into a convenient, grab-and-go cookie was inspired by my love for blueberry oatmeal. I wanted to capture the same wholesome flavors but in a portable form. With a busy lifestyle, having something that’s both delicious and easy to make is essential.
Making Blueberry Oatmeal Breakfast Cookies At Home
As I mixed the ingredients, the kitchen was filled with the sweet aroma of almond butter and maple syrup. I folded in the fresh blueberries and chopped walnuts, and I could already envision how delightful these cookies would be. The lemon zest added a refreshing twist, brightening up the flavor profile.
After popping the cookies into the oven, the anticipation built as the kitchen was enveloped in the cozy scent of baking oats and cinnamon. When they were finally ready, I couldn’t wait to taste one. Biting into a warm cookie, I was met with a burst of blueberry juice and the satisfying crunch of walnuts. The cookies were perfectly soft and chewy, with just the right amount of sweetness.
Now, these Blueberry Oatmeal Breakfast Cookies have become a staple in my morning routine. They’re not only a quick breakfast solution but also a delightful snack to enjoy any time of the day. Whether I’m heading to work or enjoying a quiet morning at home, these cookies bring a bit of homemade goodness into my day.
Chef’s Notes – Blueberry Oatmeal Breakfast Cookies
- Flaxseed Mixture: Make sure to let the flaxseed and water mixture sit for a few minutes to thicken properly. This acts as a binder in the recipe.
- Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined to ensure the cookies remain tender.
- Room Temperature Ingredients: Using room temperature ingredients helps them mix more smoothly and evenly.
- Measuring Flour: For best results, spoon the oat and almond flour into your measuring cup and level it off rather than scooping directly from the bag. This prevents packing and ensures the correct amount.
- Optional Add-ins: Feel free to customize the cookies with your favorite add-ins like dried cranberries, raisins, or even chocolate chips for an extra treat. You can also pair this with our breakfast recipes like our Best Crispy Vegan Breakfast Potatoes or this Vegan Breakfast Tacos
- Cooling Time: Allow the Blueberry Oatmeal Breakfast Cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
Blueberry Oatmeal Breakfast Cookies
Start your day with these scrumptious Blueberry Oat Breakfast Cookies! They're soft, puffy, and packed with wholesome ingredients like almond butter, fresh blueberries, and a hint of lemon zest. Perfect for a quick grab-and-go breakfast, these cookies are vegan, gluten-free, and dairy-free. You won't believe how easy and delicious healthy eating can be!
12
cookies10
minutes20
minutes180
kcal10
minutes40
minutesKeep the screen of your device on
Ingredients
- Flaxseed Mixture
2 tablespoons ground flaxseed
5 tablespoons warm water
- Dry Ingredients
1 cup oat flour (from 1¼ cups whole rolled oats)
1 cup whole rolled oats
½ cup almond flour
Zest of 1 lemon (about ½ tablespoon)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon sea salt
- Wet Ingredients
½ cup creamy natural almond butter
¼ cup melted coconut oil
½ cup pure maple syrup
- Add-ins
⅓ cup chopped walnuts
¾ cup fresh blueberries
Directions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with warm water and let it sit for about 5 minutes to thicken.
- In a large mixing bowl, combine the oat flour, whole rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and sea salt.
- In a separate medium bowl, stir together the almond butter, melted coconut oil, and maple syrup until well combined. Add the thickened flaxseed mixture and mix thoroughly.
- Pour the wet ingredients into the bowl of dry ingredients and gently fold until just combined. Be careful not to overmix.
- Fold in the chopped walnuts and fresh blueberries gently to avoid crushing the berries.
- Scoop about ¼ cup of batter for each cookie onto the prepared baking sheet. Space them evenly apart.
- Bake in the preheated oven for 20 to 24 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Equipment
- mixing bowls
- measuring cups and spoons
- baking sheet
- parchment paper
Nutrition Facts
- Calories: 180kcal
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 90mg
- Potassium: 120mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 8g
- Protein: 4g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 4mg
- Iron: 6mg
Crispy Vegan Breakfast Potatoes
Cooks in 25 minutesDifficulty: EasyGet ready to elevate your breakfast game with these Crispy Vegan Breakfast Potatoes! With just five simple ingredients and less than 30 minutes, you can enjoy the crispiest, most flavorful potatoes ever. Perfect for a quick and healthy breakfast, these potatoes are sure to become a staple in your morning routine. Try them with hot sauce or a tangy BBQ ketchup for an extra kick!
Vegan Breakfast Tacos
Cooks in 30 minutesDifficulty: EasyStart your day with a burst of flavor with these Vegan Breakfast Tacos! Packed with a spicy tofu scramble, hearty black beans, and topped with fresh veggies, creamy avocado, and juicy pomegranate arils, these tacos are a healthy, filling, and delicious way to kick off your morning. Perfect for a quick 30-minute breakfast that’s both satisfying and nutritious. Inspired by the vibrant flavors of Mexican cuisine, these tacos are sure to become a breakfast favorite!
FAQs – Blueberry Oatmeal Breakfast Cookies
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture.
What can I use instead of almond flour?
You can substitute almond flour with coconut flour, but note that coconut flour absorbs more liquid, so you might need to adjust the wet ingredients accordingly.
Can I make these cookies nut-free?
Absolutely! Use sunflower seed butter instead of almond butter and omit the walnuts or replace them with seeds like pumpkin or sunflower seeds.
How should I store these Blueberry Oatmeal Breakfast Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature before scooping and baking.
