Blueberry Breakfast Cookies

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Start your day in the most delicious way, with these incredible blueberry breakfast cookies! Chock full of superfoods like raw almond flour, hemp seeds, and blueberries, your body will love them as much as the smiling faces around your breakfast table do! Made with minimal added sugar and tons of plant-based protein, this recipe makes a great make-and-go breakfast. Simply bake them the night before, and enjoy them anytime you’re ready for a quick and healthy meal!

Who told you cookies couldn’t be healthy? That they were on your list of foods to avoid? SkinnyMs. has you covered with a cookie recipe that couldn’t be healthier! Start out with a whopping cup of blueberries, a superfood well known for its fiber and phytonutrients. Then simply mix the rest of the ingredients together and fold the blueberries in! It doesn’t get easier than this.


Spoon your batter onto a cookie sheet and bake for just 10-12 minutes, and you’re good to go! These cookies have a sweetness that will delight your guests, and you’ll astonish them when you tell them that instead of loading them with butter, white sugar, and refined flour, you’ve actually concocted a batter made from some of the healthiest ingredients in the world. Serve these treats as breakfast, but remember to toss one in a ziplock bag in your purse for an on-the-go pick me up!

Blueberry Breakfast Cookies

Blueberry Breakfast Cookies

Yields: 12 cookies | Serving size: 1 cookie | Calories: 271 | Total Fat: 21 g | Saturated Fats: 12 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 21 mg | Carbohydrates: 19 g | Dietary fiber: 3 g | Sugars: 11 g | Protein: 5 g | SmartPoints (Freestyle): 12


  • 3/4 cup ground flax seeds
  • 3/4 cup cold water
  • 1 cup almond flour
  • 3/4 cup finely shredded coconut
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup maple syrup or honey
  • 1/2 cup unrefined coconut oil, melted
  • 1 tablespoon vanilla
  • 1 cup fresh or dried blueberries


  1. Preheat oven to 350 degrees F.
  2. Put the flax seeds in a small bowl and add the cold water. Whisk until well combined, and let stand for 10 minutes, until thickened.
  3. Combine the almond flour, coconut, coconut sugar, cinnamon, and baking powder in a large bowl and sift together.
  4. In a separate bowl, whisk the maple syrup, coconut oil, and vanilla until combined and add the flax mixture. Whisk well.
  5. Add the liquid mixture to the dry mixture and stir until well combined. Fold in the dried blueberries.
  6. Spoon the mixture onto a parchment lined baking sheet in even spoonfuls. Bake for 10-12 minutes, until cookies are lightly browned. Allow to cool before serving.

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25 Comments on "Blueberry Breakfast Cookies"

  1. Celina  June 15, 2015

    What could I use to replace the hemp seed hearts? In the military and can't have that in my diet.

    • SkinnyMs  June 15, 2015

      Understand! Ground flax seeds would work.

  2. Joy  June 19, 2015

    Could you use fresh or frozen blueberries instead of dried?

    • SkinnyMs  June 20, 2015

      Hi Joy,

      Honestly, I haven't tried it yet with fresh or frozen but I think either should work fine. Please keep us posted. 🙂

  3. KKL  June 22, 2015

    recipe didn't work at all, I believe because there are no binding agents, aka eggs, the cookies melded into one large bar in the pan. that would be fine but after baking for 20 minutes, it was still wet and inedible

    • SkinnyMs  June 24, 2015

      Did you by any chance use Bob's Red Mill Almond Flour which is actually Almond Meal? Almond meal doesn't work for this recipe. We've made this lots of times and they turn out great! Thanks.

      • Sue  June 24, 2015

        Is there a way to use Bob's Almond Flour/Meal (that is what my package says)? The same thing happened to me. Would it help to let it sit a bit and soak up the liquid? It tasted really good. Or, would it taste that different using wheat flour? Use same amounts of everything if I did?

        Can I make my own almond flour with a Vitamix that would work? Thank you!

      • Sue  June 24, 2015

        Just learned something: the almond meal has the brown skin in it, the almond flour doesn't, so is finer. If I can't find the flour, I'll buy the skinned almonds and make my own flour.

  4. Sue  June 30, 2015

    I just tried a fine almond flour from Costco, and they still melted all over the pan. I made sure to measure everything correctly and removed the water from the blueberries.

    Could the round pizza pan with parchment paper I cook them on have anything to do with it?

    Any suggestions? They taste so good, I'd really like to be able to make them into cookies. Thank you!

    • SkinnyMs  July 1, 2015

      Thanks for the feedback, Sue. We are in the process of updating this recipe. Check back next week for the newer version!

      • Sue  July 13, 2015

        Have you come up with any ideas yet? Thank you!

        • SkinnyMs  July 13, 2015

          Sue, Could you be more specific?

          • Sue  July 14, 2015

            You said you were in the process of updating the recipe. I can't seem to make it into cookies. It melts and covers the whole pan even though I use flour I bought that is blanched almonds made into fine flour.

          • SkinnyMs  July 15, 2015

            We're sorry to hear that our recipe isn't working out for you. Please email us directly at [email protected] so that we can figure out where the problem is. Thank you!

  5. Jill  January 28, 2016

    I am having the same problem. I can tell these taste so delicious, but they melt all over the pan. I do have almond flour, not meal. the second time, I did not melt the coconut oil. They were better, but mushy in the middle. Any suggestions? BTW. I used fresh blueberries in half and dried in the other half, either will work fine. But I’m really looking for a cookie consistency. Thanks!!

    • Gale Compton  January 28, 2016

      Jill, I’m going to remake the recipe early next week and see what tweaks are needed. Check back around the middle of the week for any
      update. 🙂

  6. Kristin  June 8, 2016

    Do you think that making these with brown rice flour or a gluten free all purpose would work in place of the almond flour? my son is allergic to nuts but I am always looking for new grab and go snacks. This would satisfy my gluten allergy and his nut allergy. Thanks!

    • Gale Compton  June 11, 2016

      Kristin, Hmmmm…I can’t say for sure but either should work. What about Bob’s Red Mill all-purpose which is gluten-free?

      • Kristin  June 13, 2016

        I ended up making these with the GF AP flour. I subbed the Hemp for ground flax also. My dough looked a little loose so I added some GF rolled oats and maybe a few white choc chips =) and they came out amazing! kids love them. They were a little sweet for me, Maybe because I used organic creamed honey instead of the syrup kind or maybe it was the re-hydrated berries. I will definitely make them again and maybe play with the sugar a little.

        • Kym Votruba  June 14, 2016

          We’re so happy that you enjoyed them. Please keep us posted on any successful substitutions you make. 🙂

  7. Sue  September 19, 2016

    is there a substitute I can use for the flax seed, which I am allergic to? Also would that change the nutritional informaton?

    • Gale Compton  September 19, 2016

      Sue, Yes…just use chia seeds instead. 🙂

  8. Noelle  November 13, 2016

    I do not have almond flour…can I use coconut flour???

    • Nichole Furlong  November 13, 2016

      Great question, Noelle!

      You can substitute coconut flour for almond flour, but only use 1/4 cup of coconut flour. Coconut flour soaks up a lot of moisture, so it needs to be reduced in the recipe when substituting. If your batter looks too wet you can always add a little more.

  9. Sue  December 30, 2016

    Can’t wait to try them. Glad you changed them because they did taste good.


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