Healthy Blueberry Breakfast Cookies (Gluten Free, Paleo)
Recipe Key
These are the most delicious healthy breakfast cookies ever. They taste like a blueberry dessert but are packed with protein, omega 3’s and fiber from chia, flax, walnuts and more. It’s a grain free, paleo, vegan cookie perfect for breakfast or snack.
What could be better than cookies for breakfast? Life is good! These are healthy breakfast cookies packed with nutrients, antioxidants and juicy blueberries to keep you full and satisfied all morning long.
What makes them acceptable to eat for breakfast are the flax, chia, almond butter, cacao nibs, nuts and seeds. It’s like eating blueberry granola in a cookie form. In addition they’re grain free, paleo and refined sugar free.
Why I Love These Healthy Breakfast Cookies
- tastes like a blueberry dessert
- full of fiber
- packed with Omega 3’s
- plenty of protein
- grain free, paleo and vegan
- naturally sweetened with maple syrup
- easy to make
- a great grab-and-go breakfast
Ingredients and Nutritional Benefits
These moist and chewy cookies are made with wholesome ingredients you can find in any health foods store. There are quite a few ingredients but it is worth it. This is what you need.
- Blueberries – considered a super food because they are among the world’s most powerful sources of antioxidants. Also vitamin C and fiber. Fresh is best, frozen will work but they may bleed a little.
- Ghee or coconut oil – I like the taste and health benefits of ghee but coconut oil is also good. These healthy fats make the cookies nice and moist.
- Maple Syrup – maple syrup is a delicious natural sweetener, honey can be substituted.
- Apple sauce – the applesauce also adds sweetness and moisture. I recommend individual servings of organic applesauce, this way there is none leftover.
- Almond Butter – adds protein and gives the cookies a nice texture. Use smooth, unsweetened.
- Flours – the combination of almond flour and arrowroot creates the perfect cookie texture that is naturally gluten free. Almond flour also provides protein and healthy fats.
- Flaxseed meal – an excellent source of omega 3s, vitamin B, and fiber. If possible, buy flax seeds and grind them yourself to keep it fresh.
- Chia seeds – highest in fiber of all the seeds also full of Omega 3’s and protein. Another super food.
- Pecans or Walnuts – full of fiber and healthy fats to feed your brain and keep you satisfied.
- Pumpkin Seeds – high in tryptophan, to soothe your nervous system and improve your mood. Any seeds you like can be substituted.
- Shredded Coconut – gives the cookies a nice texture and provides healthy fats and fiber.
- Cacao nibs – these are optional but give the cookies a little chocolate flavor, additional fiber and magnesium. For more decadence use chocolate chips.
- Flavorings – vanilla and cinnamon give the cookies a sweet flavor without more sweetener.
- Baking staples: you’ll also need baking powder and sea salt.
How to Make
These are the basic guidelines, the full directions are in the recipe card below.
Step 1: Melt the ghee or coconut oil. Add the almond butter and mix to soften.
Step 2: In a large bowl, mix together applesauce, maple syrup, melted oil/almond butter, vanilla, chia seeds, and ground flax seeds until well incorporated. Allow to sit for 5 minutes to let chia and flax thicken.
Step 3: In a separate bowl mix together the almond flour, arrowroot, baking powder, salt, cinnamon, pumpkin seeds, nuts, coconut, and cacao nibs. Mix in the blueberries. Mixing them into the flour prevents them from getting mashed when you add them to the batter.
Step 4: Mix the wet and dry ingredients together to get a thick batter.
Step 5: Scoop 12 heaping tablespoons onto a prepared baking sheet. Flatten slightly with your fingers to make 2 1/2 inch cookies.
Step 6: Bake for 15 minutes at 350° F then raise the temperature to 375° F and bake for another 10-15 minutes until the cookies are golden brown on the top and bottom. Allow to cool for 15 minutes before removing from the baking pan.
Ingrid’s Tips
- Bake these cookies until brown and firm – Usually l under bake cookies, but these hearty breakfast cookies need to stay in the oven to fully cook through and get nicely brown on the top and bottom. The end result is a chewy, dense cookie with juicy blueberries.
- Add the blueberries to the flour mixture – Stirring the blueberries into the flour makes it easier to incorporate them into the batter without getting mashed and oozing purple juice all over the batter.
- Wet your fingers if the cookies are sticking – You have to flatten the cookies with your fingers to make them spread. They don’t spread when baking. If the batter is sticking, wet your fingers a little.
Storing
- To store: keep the blueberry breakfast cookies at room temperature for 1-2 days, then store them in an airtight container in the refrigerator to keep them fresh.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with parchment paper. When ready to eat, thaw at room temperature or in the refrigerator and enjoy! You can also wrap each cookie individually, take it out of the freezer and pack it to go. It will be ready to eat in less than 1 hour. Great for kids lunchboxes.
I hope you love these healthy breakfast cookies as much as I do. They are super satisfying, packed with nutrients, grain free, lightly sweetened, and incredibly delicious.
Enjoy them for a quick and easy breakfast or any time you need a snack.
If you like this recipe you may also enjoy these other healthy breakfast treats:
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PrintHealthy Blueberry Breakfast Cookies (Gluten Free, Paleo)
These healthy breakfast cookies taste like a blueberry dessert but are packed with protein, omega 3’s and fiber from chia, flax, walnuts and more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Snack
- Method: Mix, Bake
- Cuisine: Grain Free, Gluten Free, Paleo, Dairy Free, Vegan
Ingredients
- 3 Tablespoons ghee, or coconut oil, melted, 39 grams
- 2 Tablespoons almond butter, 30 grams
- 4 ounces organic unsweetened applesauce (1/4 cup)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 3 Tablespoons chia seeds, 30 grams
- 1/4 cup ground flax seeds, or flax meal, 30 grams
- 1 cup almond flour, 112 grams
- 1/4 cup arrowroot powder 32 grams
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/3 cup unsweetened shredded coconut, 30 grams
- 2 Tablespoons cacao nibs, 20 grams (optional see notes below for sub)
- 1/4 cup pumpkin seeds, coarsely chopped, 35 grams
- 1/4 cup walnuts or pecans chopped, 28 grams
- 2/3 cup fresh blueberries, 100 grams
Instructions
- Preheat oven to 375 F. Line baking sheet with parchment paper.
- In a small pan melt the ghee or coconut oil and mix in the almond butter to soften and combine.
- In a large bowl, mix together applesauce, maple syrup, melted ghee or coconut oil, almond butter, vanilla, chia seeds, and ground flax seeds until well incorporated. Allow to sit for 5 minutes to let chia and flax thicken.
- In a separate bowl mix together the almond flour, arrowroot, baking powder, salt, cinnamon, coconut, cacao nibs, pumpkin seeds, and nuts.
- Add the blueberries to the flour and mix to coat the blueberries with the flour.
- Add to the wet ingredients and stir to combine.
- Scoop 12 heaping tablespoons (55-58 grams each) onto prepared baking sheet. Flatten slightly with fingers to make them about 2 ½” cookies, they don’t spread on their own. If the batter is sticking to your hands wet them a little.
- Bake for 15 minutes, turn up to 375 bake another 10-15 minutes until golden brown on the top and bottom.
- Allow to cool for 15 minutes before removing from the baking pan.
- Serve and enjoy.
- Store at room temperature for 2 days or in the refrigerator for 5 days.
Notes
Instead of cacao nibs you can add 2 more tablespoons of nuts or seeds. If you want to make the cookies more decadent use chocolate chips.
Nutrition
- Serving Size:
- Calories: 214
- Sugar: 6.1 g
- Sodium: 101.2 mg
- Fat: 13.4 g
- Carbohydrates: 14.8 g
- Fiber: 3.8 g
- Protein: 4.5 g
- Cholesterol: 4.8 mg