Grain-Free Blueberry Almond Breakfast Cookies

Grain-Free Blueberry Almond Breakfast Cookies – Gluten-free + Vegan

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After sharing just some of the manygluten-free breakfast optionsin my post last week, I thought it would be appropriate to create a simple breakfast recipe for this week. I know beyond those that are gluten-free, many people now follow a completely grain-free diet, as well. These cookies and many other gluten-free baked goods can be easily made with almond flour and you would never know they are grain-free. If you haven’t yet experimented with almond flour, you must. These blueberry breakfast cookies are moist and full of flavor and I love the tasty bright bursts when you bite into the blueberries, plus the flavor from the almonds — they compliment each other so well. And let’s be honest, who doesn’t love cookies for breakfast?

This recipe was originally shared on theFree People Blog BLDG 25

Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan

gluten-free, grain-free, dairy-free, vegan, paleo

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 18 -24 cookies

Ingredients

2 cups blanched almond flour
¼ teaspoon salt
1 teaspoon baking soda
¼ teaspoon ground cinnamon
¼ cup coconut oil, ghee or butter would be great if you aren’t vegan
3 tablespoons honey or maple syrup, honey will make these not vegan
2 teaspoons vanilla extract
½ teaspoon almond extract, optional
½ cup almond slivers
1 cup blueberries

Instructions

Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Combine almond flour, salt , cinnamon and baking soda in a food processor. Process until fully combined. Pulse in shortening, honey and vanilla until dough forms.
Remove blade from processor and gently fold in the almonds and blueberries by hand, being careful not to smash the berries.
Scoop dough one level tablespoon at a time onto a parchment lined baking sheet. Press the dough down gently. Bake at 350ºF for 8-10 minutes until lightly browned.
Cool for 15 minutes on the cookie sheet (don’t try to take them off before this, they will fall apart). Store in the refrigerator.

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20 Responses

Simply called foodsays:
July 18, 2013 at 7:49 am
See Also
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That really looks good!
Reply
Alissa Nsays:
July 18, 2013 at 12:19 pm
Cookies for breakfast? Yes please!! These seem like they will be almost scone like, and scones are mighty popular with my family so I am definitely going to need to make these!! So pretty too!
Reply
- tastyyummiessays:
  July 18, 2013 at 12:22 pm
  Thanks Alissa. It’s funny, I originally planned on scones, but as I got to playing with the dough and realized it would be a bit more fragile, I decided on cookies. Plus, I will be honest, getting that scone shape just right seemed like wayyyy too much work when cookies are as great an option 😉 And yeh cookies for breakfast, I mean come on! haha
  Reply
Hillarey Rosesays:
July 19, 2013 at 4:18 am
Hi Alissa,
I just fell upon your website while browsing through other food blogs and I have to say these vegan cookies look amazing (and I’m not even vegetarian!)..I think your site is really beautiful and inspiring to live a healthy life 🙂
Reply
- tastyyummiessays:
  July 19, 2013 at 11:18 am
  Thanks Hillarey! My name is actually Beth, but thanks for your nice words and for stopping by to leave a comment, either way 😉
  Reply
Hillarey Rosesays:
July 19, 2013 at 11:24 am
oops! sorry Beth!, I must’ve been looking at the comment above 🙂
Reply
Tishsays:
July 23, 2013 at 3:28 pm
I came accross your site when figuring out what would be best for me when trying to loose some weight. I love the food ideas and cant wait to try them
See Also
Peanut Butter Chai Cookies (Vegan, Gluten Free Option) — Will Frolic for Food
Reply
Carolsays:
July 28, 2013 at 10:32 am
Hi Beth — I tried making these cookies this morning, but had a really hard time getting the blueberries to stay in the dough. The dough was pretty stiff. I ended up making cookies that were at least double the size and the blueberries were still were falling out. Any suggestions? Could I make a wetter dough? Thanks! — Carol
Reply
- tastyyummiessays:
  July 30, 2013 at 4:02 pm
  Oh no. Weird that it would turn out dry and stiff for you, my dough tended towards being more moist. What type of almond flour did you use?
  Reply
  - Carolsays:
    July 30, 2013 at 5:32 pm
    I used the Bob’s Red Mill brand. The dough wasn’t dry exactly, but it just wouldn’t kind of stick to the berries. I wonder if I left some crucial ingredient out… Anyway, they tasted delicious, so it wasn’t a bust by any means. I will try them again and see if I get the same results.
    Reply
Jackiesays:
August 3, 2013 at 7:10 pm
I love reading your blog and you always have great recipes. I was really excited to try the blueberry almond breakfast cookie, but the link to the other website won’t work. Would you be able to post the recipe on here instead? Thanks!
Reply
Eric Baileysays:
November 17, 2013 at 8:59 pm
Glad I found your site. I’m gluten and lactose intolerant
Reply
nancy blumbergsays:
January 30, 2014 at 2:21 pm
Would love your Grain-Free Blueberry Almond Breakfast Cookies and followed directions to the Free People Blog Site without finding or finding a link to your recipe. Not nice! Please share with a more friendly site.
Thanks,
N
Reply
- tastyyummiessays:
  February 3, 2014 at 10:17 am
  Hi there Nancy, I am sorry, but I am not sure what the problem is or what the complaint is in regards to? There is a clear link above to the full recipe on the Free People site. The link works and goes right to the recipe. Couldn’t be much more friendly. I am sorry you feel it isn’t nice. Here is a direct link to the recipe again – http://blog.freepeople.com/2013/07/grainfree-blueberry-almond-breakfast-cookies/
  Reply
Morgansays:
March 17, 2014 at 12:20 pm
Hi there! I made these this weekend and they tasted amazing, but my dough was a little wet and they actually flattened out completely while baking and because of this overcooked. Any ideas?? Have you had this happen? Thank you!!
Reply
- tastyyummiessays:
  March 18, 2014 at 8:08 am
  Hi Morgan, what type of almond flour did you use? It’s very important that it’s blanched almond flour not almond meal. They are definitely a moist cookie but as you can see in the photos, mine didn’t flatten out. I am sorry they didn’t work out for you. Maybe next time go with a bit more than 2 cups of flour?
  Reply
Billsays:
March 27, 2018 at 7:05 pm
Can you use cranberries instead of Blueberries?
Reply
Savvysays:
April 4, 2020 at 8:14 pm
nutrition facts?
Reply
- Beth @ Tasty Yummiessays:
  April 5, 2020 at 12:16 pm
  please feel free to calculate them yourself, I don’t provide them on this website. You can read more about WHY I don’t and how to easily calculate this information yourself, here: https://tasty-yummies.com/calculate-nutrition-facts/
  Reply

Grain-Free Blueberry Almond Breakfast Cookies | Gluten-free Desserts (2024)