Name: Gluten-Free Vegan Blueberry Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 30 g coconut oil ((or sub olive or vegetable oil) ); 4 tablespoons maple syrup ((or sub any other sweetener)); 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; Pinch of salt; 150 g ground almonds (almond meal) (*); 150 g rolled oats ((ensure gluten-free if necessary)); 50 g fresh blueberries; 120 ml unsweetened almond milk ((or any other plant-based milk))

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These Gluten-Free Vegan Blueberry Breakfast Cookies are soft and chewy, fragrant and fruity and perfectly satisfying. They work well as a filling breakfast, but are also great as an afternoon snack or healthy dessert.

Why you'll love these Blueberry Breakfast Cookies:

they're undetectably vegan and gluten-free
they're packed full of juicy, jammy blueberries
they're tender and chewy
they're subtly spiced
they're a good source of protein and fibre
they're filling and satisfying
they're oil-free optional
they're refined sugar free (and can be made completely free from added sugar)
they're super easy to make
they come together in one bowl
they're made using a handful of simple ingredients
they're ready in 30 minutes
they're perfect for meal prep as their taste and texture remains unchanged for a good few days
they travel well so are great for packed lunches or road trips
they're great for breakfast, but also work as an afternoon snack or healthy dessert!

Substitutions you can make to this recipe:

you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
to make the cookies free from added sugar, omit the maple syrup
you can use any type of oil: coconut oil, olive oil or vegetable oil
for an oil-free version, the coconut oil can be substituted with almond butter, peanut butter, cashew butter or sunflower seed butter
if you're not into cinnamon it can be omitted
the ground almonds can be substituted with ground walnuts
for a nut-free version, use ground sunflower seeds instead of ground almonds
you can use either fresh or frozen blueberries
the blueberries can be substituted with raspberries, blackberries or cherries.

How to make these Gluten-Free Vegan Blueberry Breakfast Cookies

Mix together all the ingredients in a glass mixing bowl

Tip: Make sure to use a measuring jug to measure out the right amount of milk: too much will make the cookie dough too wet to shape and too little will make it too dry and crumbly to form into cookies

Take a heaped tablespoon of the mixture and use your hands to form it into little patties to lay it out onto a rectangular baking tray lined with baking paper - make sure to grease the baking paper so that the cookies don't stick

Then just bake for 15 minutes and they're done!

Tip: Make sure to leave them to cool on a cooling rack to cool completely before storing

Other delicious add-ins:

chopped nuts: walnuts, pecan nuts, Brazil nuts etc
desiccated coconut
chocolate chips
chopped dried fruit: cherries, dates, figs etc

How long do these Blueberry Breakfast Cookies keep for?

These cookies keep well in the fridge in an airtight container for a good few days.

More gluten-free vegan cookie recipes:

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.

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