Breakfast Cookies Recipe

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This blueberry breakfast cookies recipe is a wonderful, mildly sweet start to your morning!

Whole oats are something I love to have regularly in my eating plan. I don’t eat many grains these days. So on occasion, I will have a small bowl of oatmeal or overnight oats to start my morning off. But for special occasions, I’ll make these breakfast cookies.

A stack of four cookies from this blueberry breakfast cookies recipe on a cutting board. You can see blueberries throughout the cookies.

Healthy Breakfast Cookies

I’ll be the first to admit that the term “healthy” is very subjective. What’s healthy for one person is terrible for the next. But the way I see it is, if I’m using good quality, real-food ingredients, then I’m at least on the right track. And (if I used a low carb sweetener) these cookies are low enough in carbs that I don’t have to worry about my blood sugar going sky high. So these are a win-win in my book!

These are great with a good cup of coffee in the morning and maybe a side of bacon and eggs or even some good quality breakfast sausage. I’ve even enjoyed these all by themselves. Yup, cookies for breakfast! They are tasty and filling with a mild sweetness that won’t overpower your morning.

Two stacks of breakfast cookies on a cutting board with fresh blueberries scattered around the cookies. This breakfast cookies recipe comes together fast and easy! Give it a try!

What You’ll Need

1½ cups fine ground almond flour – Make sure you are using almond flour, not almond meal. While both will work, almond flour gives you a far better texture.

½ cup traditional oats – Do not use quick-cooking oats or steel cut oats. You want old fashioned, traditional, whole oats.

1 tsp. baking powder – Make sure it’s fresh or newer otherwise it won’t work very well.

1 tsp. ground cinnamon – You can leave this out if you don’t care for cinnamon.

¼ cup granular sweetener – I used Xylitol because that’s what easiest on my blood sugar. But you can use any granular sweetener you are comfortable using. Try Sucanat, coconut sugar or even monk fruit. All will work well here. Just be aware that a darker sugar will give your cookies a darker color. You didn’t do anything wrong if this happens. It’s just fine and very tasty.

½ cup chopped walnuts – You’ll want to chop them on the smaller side unless you like big hunks of walnuts in your cookies, which some folks do. I personally like them smaller for better texture. You can also change this to a different type of nuts or omit them all together.

¼ cup coconut oil – I used the stuff that is solid and then melted it down. That way, when they cool off, they have one more thing holing them together along with the eggs. It makes them less crumbly. But you can use whatever oil you are comfortable with.

1 tsp. vanilla extract – This is optional. Use a pure vanilla extract, not vanilla flavoring.

3 large eggs – These are best used at room temperature. Cold eggs will still work, but not as well.

2 tbsp. unsweetened almond milk – You can use any type of milk you prefer. Dairy milk will work too if that’s your preference.

1 cup blueberries – You can use either fresh or frozen berries. Frozen tend to hold up a little better, but either will work. If you use fresh berries, just be a bit gentle when you stir them in so they don’t break. Make sure that all other ingredients are well combined first so that all you are doing is gently folding in the blueberries. They will discolor your cookies completely if they get overmixed.

Fresh cookies made from this Breakfast Cookies Recipe have plenty of blueberries, a breakfast superfood.

How To Store Breakfast Cookies

These are best kept in the fridge in an air-tight container. They will keep for up to four or five days.

Can You Freeze Breakfast Cookies?

You definitely can! Pack them well in an air-tight, freezer-safe container and keep them in the freezer for up to four months.

To thaw, simple set them in the fridge overnight, or on the counter for a few hours.

How To Make Breakfast Cookies

Oven temperature sent to 350 F.

Preheat oven to 350 F.

The dry ingredients for this Breakfast Cookies Recipe, mixed together.

Mix together all the dry ingredients (except the blueberries) in a large mixing bowl.

The wet ingredients mixed into the dry ingredients.

Next, add all the wet ingredients and stir well, or knead with your hands. (I used a wooden spoon)

The cookie batter spooned onto a parchment lined cookie sheet.

Spoon generous spoonfuls of cookie batter onto parchment-lined cookie sheets and bake for 20 minutes.

The finished Breakfast Cookies.

Cool and enjoy.Store in the refrigerator for up to 4 days or freeze for up to 4 months.

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BREAKFAST COOKIES RECIPE

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Recipe adapted from: Tasty Yummies

A stack of four blueberry breakfast cookies on a cutting board. You can see blueberries throughout the cookies.

Breakfast Cookies

Delicious blueberry cookies you can eat for breakfast!
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cookies
Calories: 207kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Wooden Spoon
  • Measuring cups and spoons

Ingredients

  • cups fine ground almond flour
  • ½ cup traditional oats
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¼ cup granular sweetener (or ½ cup if you like your cookies sweeter – These are intentionally, mildly sweet)
  • ½ cup chopped walnuts
  • ¼ cup coconut oil
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 2 tbsp. almond milk (unsweetened)
  • 1 cup blueberries (fresh or frozen)

Instructions

  • Preheat oven to 350 F.
    Oven temperature sent to 350 F.
  • Mix together all the dry ingredients in a large mixing bowl.
    All the dry ingredients for this Breakfast Cookies Recipe in a mixing bowl.
  • Next, add all the wet ingredients (except the blueberries) and stir well, or knead with your hands.
    The wet ingredients mixed into the dry ingredients.
  • Once everything is well combined, gently stir in your blueberries. Do not over mix or they will discolor your cookies.
    The blueberries added to the mixing bowl for this Breakfast Cookies Recipe
  • Spoon generous spoonfuls of cookie batter onto parchment-lined cookie sheets and bake for 20 minutes.
    The cookie batter spooned onto a parchment lined cookie sheet.
  • Cool and enjoy.Store in the refrigerator for up to 4 days or freeze for up to 4 months.
    The finished Breakfast Cookies.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. If you want to cut down on fat and calories, omit the walnuts.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 13g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 22mg | Potassium: 98mg | Fiber: 3g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

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