Last updated - ; Published - By Rhian Williams 19 Comments
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TheseGluten-Free Vegan Blueberry Breakfast Cookies aresoft 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 fromadded 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 withraspberries, 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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Gluten-Free Vegan Blueberry Breakfast Cookies
TheseGluten-Free Vegan Blueberry Breakfast Cookies aresoft and chewy,fragrant and fruity and perfectly satisfying.
4.44 from 23 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry cookies, gluten-free breakfast cookies, vegan breakfast cookies
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes 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 fridgein an airtight container for a good few days.
Nutrition Facts
Gluten-Free Vegan Blueberry Breakfast Cookies
Amount Per Serving
Calories 163Calories 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
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Anonymous
loved these !!Reply
Rhian Williams
Thank you so much!
Liz
Can the almond flour be subbed with coconut flour?
Reply
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!
Reply
Rhian Williams
Thank you so much, so happy to hear that!
Özgür
I haven't made it yet, but it looks and sounds delicious! One question tho, could one use gluten-free all purpose flour instead of almond meal/almond flour?Reply
Rhian Williams
Thank you so much! I haven't tested it that way but it should be ok! Would love to hear how you get on if you try it!
Shashank
Hi Rhian
Thank you so much, I made blueberry cookies close to 10 times watching all different blogs but this one is what I loved the most because of no baking soda and easy to prepare.though I added some Indian twist to the cookies, they turned out to be awesome.
I used cardamom powder instead of Vanilla and some rose essence. Also, I didn't have Almond flour, so tried with regular whole wheat flour (Aashirwada brand). They turned out good but I am sure with Almond flour these would be excellent.Reply
Rhian Williams
Thank you so much for your feedback and for your kind words, I'm so happy to hear that!! And thank you for sharing your substitutions too, sounds delicious!
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