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))

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

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.

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