Gluten-Free Vegan Blueberry Breakfast Cookies

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

These Gluten-Free Vegan Blueberry Breakfast Cookies are soft and chewy, fragrant and fruity and perfectly satisfying. 

4.56 from 9 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: 116kcal

Author: Rhian Williams

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

*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 116 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Sodium 18mg 1%

Potassium 59mg 2%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 3g

Protein 2g 4%

Vitamin C 0.5%

Calcium 3.8%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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