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

 

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
Cook Time: 10 minutes
Total Time: 15 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.

 

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