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:
- Gingerbread Cookies
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Cookies
- Double Chocolate Chip Cookies
- Carrot Cake Cookies
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.
Gluten-Free Vegan Blueberry Breakfast Cookies
Ingredients
- 30 g (1/8 cup) coconut oil (or sub olive or vegetable oil)
- 3 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 60 g (1/2 cup) ground almonds (almond meal) *
- 150 g (1 1/2 cup) rolled oats (ensure gluten-free if necessary)
- 50 g (1/2 cup) fresh blueberries
- 160 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add all the other ingredients to the same bowl
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Take a heaped tablespoon of the mixture and use your hands to form it into little patties
- Lay it out onto a baking tray lined with greased baking paper
- Repeat until the rest of the batter is used up - you should be able to make 12 cookies
- Bake in the oven for around 15 minutes until golden brown
- Leave to cool completely on a wire rack before storing
Notes
almond flour These cookies keep well in the fridge in an airtight container for a good few days.Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the 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.
Julia
just made a batch, love the crispy bottoms!
Rhian Williams
Thank you so much, glad you liked it!
Anonymous
Very nice recipe
Rhian Williams
Thank you so much!
Yasmin Thomas Dickey
So easy to make, so delicious & healthy to eat, so will be baking more…
Thank you Rhian!!
Blessings,
Yasmin
Rhian Williams
Aw yay, thank you so much! So glad you liked them!
Evie
The description of this recipe lies.. the cookies don’t keep in the fridge for a few days.. how could they if they are eaten on the day that you make them! Honestly, amazing recipe, so tasty and easy to make!! Thank you Rhian, I will be exploring your website more!
Evie
The description of this recipe lies.. the cookies don’t keep in the fridge for a few days.. how could they if they are eaten on the day that you make them! Honestly, amazing recipe, so tasty and easy to make!! Thank you Rhian, I will be exploring your website more!
Rhian Williams
Hahaha aw thank you so much, so glad you liked them!