These wholesome Blueberry Almond Breakfast Cookies are full of healthy deliciousness and a perfect sweet treat for breakfast or dessert! Hearty oats, toasty almonds, sweet cinnamon, and antioxidant-rich blueberries are the star ingredients and make for an ultimate breakfast cookie that is sure to make your mornings brighter. Lightly sweet, moist, and flavorful, these tasty cookies will delight kids and adults alike.

Whole Food Plant Based, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

YUMMO!!! That’s really it in a nut shell. These blueberry almond cookies are absolutely fantastic for breakfast or dessert!

They are very lightly sweetened and taste AH-MAZING!!! We ran several kitchen tests until we got them just right.

The combination of oat flour and coarsely chopped oats creates great texture. The toasted slivered almonds add extra crunch and dimension to the cookies that we thought really boosted the flavor.

Blueberry Bliss

And don’t get me started on those tasty blueberries – Mmmmmm… I am a blueberry fanatic. Always a smile on my face when I can add them in: sweet or savory dishes – got to love them!

There are just enough blueberries in these cookies to give it amazing flavor, but not too many (as too many could make the cookie gooey.)  Perfect blueberry to cookie ratio in my humble opinion.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here.

This delicious, healthy cookie is all that and then some. We absolutely loved them. TP109 devoured them and wanted all the ones (kitchen tests) that we placed in the freezer.

I love how pretty they are, Monkey really outdid herself with these delicious cookies.

More Tasty Breakfast Cookies!

• Vegan Hummingbird Breakfast Cookies
• Peanut Butter Banana Cookie Scones
• Apple Walnut Cookie Scones

We are hoping that you will give this recipe a try.  Let us know if you and the family enjoy them.

If you try this awesome breakfast cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Food Processor
• Baking sheet
• Parchment paper or silicone baking mat

Blueberry Almond Breakfast Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 12 Minutes
• Cook Time: 15 Minutes
• Total Time: 27 Minutes
• Yield: 10-12 Cookies 1x
• Category: Breakfast, Dessert
• Method: Stovetop, Oven
• Cuisine: American

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Description

These wholesome Blueberry Almond Breakfast Cookies are full of healthy deliciousness and a perfect sweet treat for breakfast or dessert! Whole Food Plant Based, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

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Dry Ingredients:

• 1 cup slivered almonds, toasted (divided) *
• 1 ½ cups oat flour
• ½ cup rolled oats, coarsely chopped *
• 2 teaspoons baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon sea salt *

Wet Ingredients:

• 1/3 cup organic maple syrup *
• 2 Tablespoons unsalted almond butter, room temperature
• 1/3 cup + 1 Tablespoon (3.9 oz.) unsweetened applesauce
• 2 teaspoons vanilla

Other Ingredients:

• 1 cup fresh blueberries

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Instructions

1. Preheat the oven to 350 F. Place oven rack in the center position. Line a large baking sheet (14 x 20) with parchment paper, set aside.
2. Toast the slivered almonds – see recipe notes.
3. Place 2/3 cup toasted slivered almonds and ½ cup rolled oats into a food processor. Pulse on and off for 15 seconds to break up the almonds and oats, then place them in a large bowl.
4. Place all the remaining Dry Ingredients (except the remaining 1/3 cup toasted slivered almonds – they will be used to top the cookies) into the large bowl (with the chopped oats and almonds) and whisk together.
5. Then add all the Wet Ingredients to the dry ingredients, stir until just well combined.
6. Stir in the blueberries to evenly distribute. Using a 1/4 cup measuring cup or ice cream scoop, scoop up the wet batter (it will be sticky, but can be formed) and plop down 10 to 11 rounded large piles of the batter onto the parchment-lined baking sheet. Try to keep them somewhat round and mounded.
7. Evenly distribute the remaining 1/3 cup of toasted almonds on top of each cookie, pressing very slightly to anchor them to the cookies.
8. Bake for 15 to 17 minutes or until a toothpick comes out clean. The cookies should be lightly golden brown.
9. Remove from the oven, allow to sit for 5 minutes on the baking sheet to firm up, then transfer them to a wire cooling rack and allow to cool for 10 minutes before serving.  Enjoy!!!

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Notes

*Tips for Success: 

• Cookie Shape: Create mounds of cookie dough, like an igloo shape. They do not spread much. Once you have all the mounds of cookie dough on the parchment paper, shore them up into a round cookie with the sides of your hands to create a somewhat uniform round cookie size and shape to ensure even baking.
• Toasted Almond Topping: Slightly chop the remaining 1/3 cup of toasted almonds so they don’t look like long sticks on top of the cookies. Press them slightly into the cookie to anchor them to the dough.
• Rolled oats: Use old fashioned rolled oats.  Do not use instant oats.
• Coarsely Chopped Oats and Toasted Almonds: Place the ½ cup oats along with 2/3 cup of toasted almonds in a food processor and pulse off and on for 15 seconds.  The oats and almonds should be broken up, but not pulverized.
• Softened almond butter: If you are opening a new jar of almond butter (not refrigerated), there is no need to soften it.  If you are using refrigerated almond butter, then you want to slightly soften the almond butter, so it easily mixes well in the batter. You can either microwave the 2 Tablespoons almond butter on low for a few seconds (do not melt it) or remove 2 Tablespoons of almond butter from the refrigerated jar and allow to sit on the counter for 20 minutes to one hour to allow to come to room temperature.

*Notes Continued:

*Toasted Almonds:  If you cannot find toasted slivered almonds at the grocery store, you can easily toast slivered almonds yourself by placing them into a large skillet and heat/toast them over medium heat until golden. Stir them occasionally when you start to see that they are starting to color.  Attend them carefully as they can burn quickly.  

*Sweeteners:  We get tons of questions about sweetener substitutions. We totally get it. Some folks have a very specific sweetener they want to use.  We’ve tried various sweeteners; the best sweetener for this cookie is organic maple syrup. The cookies are very lightly sweetened.

*Almonds, Almond Butter Substitutes:  This recipe was specifically created to use almonds.  We do not have any substitutions that we feel will work effectively.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 10 to 12 large cookies

 *Storage:  Store in an air-tight container, use within 5 days. Freezes well.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.