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 (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
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.
Anonymous
loved these !!
Rhian Williams
Thank you so much!
Liz
Can the almond flour be subbed with coconut flour?
Rhian Williams
Should be ok - only use a fifth of the amount though, as coconut flour absorbs a lot more moisture!
Anonymous
I didn’t have quite enough almond flour, so I used baking cocoa to absorb some of the moisture. Delicious!
Rhian Williams
Thank you so much, so happy to hear that!