Vegan Blueberry Breakfast Cookies (Paleo, Keto Option)

Vegan Blueberry Cookies are a wholesome and hearty breakfast option loaded with fresh blueberries and secretly healthy! Made with either oatmeal or almond flour, this vegan breakfast cookie recipe comes with a keto and paleo option.

Healthy Blueberry Breakfast Cookies Recipe made with oatmeal, banana and peanut butter!

Blueberry Breakfast Cookies

I have found a new favorite breakfast and it is in cookie form. Breakfast cookies and bars tend to have a bad wrap, with many assuming that it is unhealthy. While store-bought ‘breakfast’ cookies certainly fit the bill, my homemade version is anything but! Loaded with fresh blueberries, packed with fiber and naturally sweetened with banana- these are a healthy, wholesome and hearty meal to kickstart your day.

We’ve had strawberry breakfast cookies, flourless oatmeal breakfast cookies, and even zucchini cookies. With blueberry season in full swing, I had to jump on board!

How to make Healthy  Blueberry Breakfast Cookies

Step One

Start by pre-heating your oven to 180C/350F. Line a baking tray with parchment paper or prepare a Silpat cookie sheet

Start by preparing your streusel topping by mixing together all the crumb ingredients in a mixing bowl. If the batter is too thin, add a little extra almond flour. If the batter is too thick, add some milk to thin out. Set the crumble topping aside.

Now, combine your breakfast cookie ingredients in a large mixing bowl (except for the blueberries!). Mix very well, until fully combined. If you are making the vegan/gluten-free option, be sure to make sure your banana and oatmeal and peanut butter are completely combined. If the batter is too thick/crumbly, add a little milk of choice to thin out. 

Step Two

Form your cookie dough into 16 small balls or 8 large ones. Place them on the lined tray/baking sheet and press each ball into a cookie shape. Evenly distribute the blueberries amongst the cookies. Once you have done that, add some of the grain-free crumble over each cookie. 

Step Three

Bake your cookies for around 16-20 minutes, or until the edges have gone slightly crispy and golden and the crumb topping has turned golden brown.

As oven makes and models differ, lightly touch the center of one of the cookies. If is it slightly firm, the cookies are done. Do not over-bake them, as the cookies continue to bake/cook while cooling. 

Remove the cookies from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack carefully to cool completely. 

Healthy Blueberry Cookies perfect for breakfast!

How to make Blueberry Breakfast Cookies Keto and Paleo

While the original flourless breakfast cookie recipe is vegan and gluten-free, it comes with a tested paleo and keto option.

Instead of using rolled oats and mashed banana, almond flour and pumpkin are used instead. There are a few other additions in the keto/paleo option, so please refer to the recipe card for full details.

The crumble recipe is already naturally keto and paleo, so no need to do anything different in that regards. 

How to make Breakfast Cookies Nut-Free

While the paleo/keto option cannot be made nut-free, the vegan/gluten-free option certainly can!

Instead of using peanut butter, replace it with either tahini, sunflower seed butter or wow butter. If you cannot tolerate oats, you can also replace those with quinoa flakes

How to store your cookies

If you plan on eating the cookies within 2-3 days, you can keep them at room temperature. Store them in a sealed container or covered in plastic wrap.

Blueberry Breakfast Cookies are best stored in the fridge and will keep fresh for up to 7 days. Be sure to keep them covered.

You can also freeze the cookies for a quick grab and go breakfast! To freeze cookies, wrap each one in parchment paper and place them in either a sealable container or ziplock bag. 

To ensure cookies from the freezer, allow thawing at room temperature or overnight in the fridge. 

More Healthy Breakfast and Bar Recipes

Blueberry Breakfast Cookies made eggless, vegan and comes with a keto and paleo option.

Easy healthy blueberry banana oatmeal breakfast cookies

Vegan Blueberry Breakfast Cookies (Paleo, Gluten-Free, Keto)

Vegan Blueberry Cookies are a wholesome and hearty breakfast option loaded with fresh blueberries and secretly healthy! Made with either oatmeal or almond flour, this vegan breakfast cookie recipe comes with a keto and paleo option.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry, cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 Cookies
Calories: 295kcal
Author: Arman

Ingredients

For the vegan/gluten-free option

For the paleo/keto option

For the streusel crumb topping

Instructions

For the vegan/gluten-free option

  • Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside. 
  • Prepare your streusel topping as directed. In a large mixing bowl, combine all your ingredients, except for your blueberries, and mix well.
  • Form 8 large balls of cookie dough and place on the lined tray. Press each ball into a cookie shape. Top each cookie with the blueberries, before pouring the crumb topping over them. 
  • Bake the blueberry breakfast cookies for 16-20 minutes, or until golden on the edges and just cooked in the center. 
  • Remove cookies from the oven and allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely. 

For the paleo/keto option

  • Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. In a seperate bowl, combine 1/4 cup of the pumpkin, coconut oil, and syrup and mix until combined. 
  • Combine the dry and wet ingredients and mix very well. If the batter is too thick/crumbly, add the extra 1/4 cup of pumpkin. 
  • Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape. Top each cookie with the blueberries, before pouring the crumb topping over them. 
  • Bake for 20-25 minutes, or until cookies have firmed up and the crumb topping has become golden-brown. 
  • Remove from the oven and allow cookies to cool completely. 

Notes

* Only use 1/2 cup of pumpkin if the batter is too thick and crumbly. 
Vegan Blueberry Breakfast Cookies (Paleo, Gluten-Free, Keto) can keep at room temperature in a sealed container for up to 3 days.
Leftover cookies are best stored in the fridge and will keep fresh for up to 1 week.
Breakfast cookies are freezer friendly and will keep well frozen for up to 6 months. 
 

Nutrition

Serving: 1cookie | Calories: 295kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Fiber: 15g | Vitamin A: 3% | Vitamin C: 4% | Calcium: 3% | Iron: 3%
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Categories:

gluten free Healthy Breakfasts Healthy Cookies Healthy Keto Recipes Healthy Paleo Recipes recipe vegan

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Comments

5 thoughts on “Vegan Blueberry Breakfast Cookies (Paleo, Keto Option)

  1. Hello! Love your recipes & cant wait to try this one!! When you list the nutrition on your recipes, which version is it for?

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