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

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

After sharing just some of the many gluten-free breakfast options in 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?

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

This recipe was originally shared on the Free People Blog BLDG 25 

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

 

5 from 1 reviews
Grain-Free Blueberry Almond Breakfast Cookies - Gluten-free + Vegan
 
Prep time
Cook time
Total time
 
gluten-free, grain-free, dairy-free, vegan, paleo
Serves: 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
  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. 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.
  3. Remove blade from processor and gently fold in the almonds and blueberries by hand, being careful not to smash the berries.
  4. 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.
  5. 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.
 

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

16 Responses

  1. That really looks good!

  2. Alissa N says:

    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!

    • tastyyummies says:

      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

  3. Hillarey Rose says:

    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 🙂

    • tastyyummies says:

      Thanks Hillarey! My name is actually Beth, but thanks for your nice words and for stopping by to leave a comment, either way 😉

  4. Hillarey Rose says:

    oops! sorry Beth!, I must’ve been looking at the comment above 🙂

  5. Tish says:

    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

  6. Carol says:

    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

    • tastyyummies says:

      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?

      • Carol says:

        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.

  7. Jackie says:

    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!

  8. Eric Bailey says:

    Glad I found your site. I’m gluten and lactose intolerant

  9. nancy blumberg says:

    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

  10. Morgan says:

    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!!

    • tastyyummies says:

      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?

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