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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Blueberry Breakfast Cookies

    Last updated - February 18, 2022; Published - August 9, 2018 By Rhian Williams 15 Comments

    Jump to Recipe Print Recipe

    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. 

    Two blueberry cookies on a brown piece of baking paper

    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! 

    Four blueberry cookies stacked up on top of each other against a grey background

    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.

    Four blueberry cookies on a brown piece of baking paper

    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

    Oatmeal cookie dough dotted with fresh blueberries in a mixing bowl taken from above

    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

    Six uncooked blueberry cookies on a brown piece of baking paper

    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

    Six blueberry cookies on a brown piece of baking paper

    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. 

    Four blueberry cookies stacked up on top of each other and held up with a hand against a grey background

    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.

    Four blueberry cookies stacked up on top of each other and held up with a hand against a grey background

    Gluten-Free Vegan Blueberry Breakfast Cookies

    These Gluten-Free Vegan Blueberry Breakfast Cookies are soft and chewy, fragrant and fruity and perfectly satisfying. 
    4.39 from 21 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: blueberry cookies, gluten-free breakfast cookies, vegan breakfast cookies
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 cookies
    Calories: 163kcal
    Author: Rhian Williams

    Ingredients

    • 30 g (⅛ cup) 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 (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ½ cup) rolled oats (ensure gluten-free if necessary)
    • 50 g (½ cup) fresh blueberries
    • 120 ml (½ 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

    *You can alternatively use almond flour
    These cookies keep well in the fridge in an airtight container for a good few days.
    Nutrition Facts
    Gluten-Free Vegan Blueberry Breakfast Cookies
    Amount Per Serving
    Calories 163 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 3g15%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 14mg1%
    Potassium 65mg2%
    Carbohydrates 16g5%
    Fiber 3g12%
    Sugar 5g6%
    Protein 4g8%
    Vitamin A 3IU0%
    Vitamin C 1mg1%
    Calcium 54mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

    More Baking & Dessert Recipes

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    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Anonymous

      February 20, 2020 at 4:43 am

      5 stars
      loved these !!

      Reply
      • Rhian Williams

        February 20, 2020 at 2:40 pm

        Thank you so much!

    2. Liz

      April 11, 2020 at 12:35 pm

      Can the almond flour be subbed with coconut flour?

      Reply
      • Rhian Williams

        April 11, 2020 at 3:26 pm

        Should be ok - only use a fifth of the amount though, as coconut flour absorbs a lot more moisture!

    3. Anonymous

      March 06, 2022 at 2:05 am

      I didn’t have quite enough almond flour, so I used baking cocoa to absorb some of the moisture. Delicious!

      Reply
      • Rhian Williams

        March 06, 2022 at 2:26 pm

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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