These Blueberry Breakfast Cookies are a perfect make-ahead breakfast treat. This version is vegan, oil-free and can also be made gluten free. Also, these healthy breakfast cookies are also fantastic for a quick breakfast on the go.
It is hard to believe some days, but my baby Olivia (almost 3 now) has started preschool three days a week. Both of us went through an adjustment period, but now she always looks forward to seeing her friends and teachers there.
And I enjoy a few extra hours of focused work time – to bring you more delicious recipes like today’s healthy oatmeal blueberry cookies that are totally suitable for breakfast.
But the idea for oatmeal breakfast cookies with blueberries didn’t come to me until I was thinking about a healthy breakfast option that I could make ahead and we could eat on the go – on those school days when we all sleep in a little too long.
Having two parents that work from home, Olivia has enjoyed cooked breakfast of some sort almost every day. Her favorite is oatmeal, especially when she gets to help with measuring out the oats and stirring the pot.
She also has blueberries almost every day, either in the oatmeal or in a bowl next to it. Now, some days we don’t have enough time to make cooked breakfasts.
This is when it suddenly hit me that I could turn her blueberry oatmeal bowl into a breakfast cookie recipe. Those I can make days in advance and in a real time crunch, we could even eat them in the car.
What are Breakfast Cookies?
There are definitely many different versions of breakfast cookies out there, but mine consist mainly of oats (no flour). The oats are held together by mashed bananas (pumpkin puree and applesauce in my other versions) and ground flax. The latter also gives an extra nutritional boost.
They are minimally sweetened (with unrefined sweeteners) and have a bunch of tasty & nutritious add-ins. To these blueberry oatmeal breakfast cookies I added of course blueberries; also shredded coconut, vanilla, cinnamon and sometimes I replace part of the blueberries with a few dark chocolate chips.
Are Breakfast Cookies Vegan?
Yes, at least this recipe is! In all my other breakfast cookie recipes I included ingredients like eggs or honey, but on frequent request I found vegan substitutes for all of them.
So for this recipe I just made it entirely vegan from the get-go. The mashed bananas are already quite sweet (especially if you let them get really ripe first), so I only add a little maple syrup as sweetener.
I already always used some flax seed in my breakfast cookies. Since you can use flax eggs as a substitute in non-vegan recipes, in this recipe I mixed the ground flax with water first – to let it gel, before adding to the other ingredients.
And since there is no flour in this blueberry cookie recipe, you can easily make these into gluten free breakfast cookies as well. Just be sure to use certified gluten free oats, because regular oats may have become cross-contaminated with gluten.
How to Make Breakfast Cookies?
Honestly, it couldn’t be much easier. Stir together all wet ingredients until fully combined, then add in the dry ingredients and stir again.
In this recipe for breakfast cookies I am adding the blueberries at last and fold them in carefully, so they don’t burst and turn the whole batter into a purple-grey mess. You can use fresh or frozen blueberries here, just don’t let the frozen ones thaw or you’ll have the same colouring issues.
As for shaping the cookies, I like them really big. So that if I have to eat breakfast on the go, I don’t have to grab a handful of cookies to keep me filled for a few hours.
I use my 1/4 cup measuring cup to scoop out enough batter for a large vegan breakfast cookie. After dropping the batter on a baking sheet, I just flatten them a little because these cookie don’t spread in the oven.
Of course, you could make a lot of little cookies, which would be perfect for snack time. Just be sure to reduce the baking time accordingly.
Have you tried any of my breakfast cookie recipes? Which one is your favorite?
- 2 ripe bananas, mashed
- ¼ cup ground flax (dissolved in ⅓ cup water)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats (certified gluten free oats, if necessary)
- ½ cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup fresh or frozen (not thawed) blueberries *
- Preheat your oven to 350° F. Line a baking sheet with parchment paper.
- Stir together ground flax and water and let sit for 5-10 minutes.
- Mash the bananas and add to a large bowl. Add maple syrup, vanilla extract, and flax mixture, then stir until all the wet ingredients are well combined.
- Stir in rolled oats, shredded coconut, cinnamon, and salt. Then gently fold in the blueberries.
- Measure out ¼ cup of batter and drop on the prepared baking sheet. Flatten with the back of a spoon.
- Bake the cookies until set for 15-20 minutes. Transfer to a wire rack to cool fully.
- Store the blueberry breakfast cookies in an airtight container at room temperature for a few days, up to a week in the fridge, or freeze for a couple months.
(Nutrition data is for blueberries only)