Blueberry Breakfast Cookies

No ratings yet

Paleo blueberry breakfast cookies, made with hemp hearts, almond flour, and coconut oil. Absolutely delicious!

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? Skinny Ms. 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!

No ratings yet

Blueberry Breakfast Cookies

This delightful cookie is full of superfood ingredients that will help start your day in a delicious way.
Yield 12 people
Serving Size 1 cookie
Course Breakfast, Snack
Cuisine Universal
Author SkinnyMs.


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


  • Preheat oven to 350 degrees F.
  • 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.
  • Combine the almond flour, coconut, coconut sugar, cinnamon, and baking powder in a large bowl and sift together.
  • In a separate bowl, whisk the maple syrup, coconut oil, and vanilla until combined and add the flax mixture. Whisk well.
  • Add the liquid mixture to the dry mixture and stir until well combined. Fold in the dried blueberries.
  • 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.

Nutrition Information

Serving: 1cookie | Calories: 271kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Sodium: 21mg | Fiber: 3g | Sugar: 11g |
SmartPoints (Freestyle): 12
Keywords Gluten-Free, Kid-Friendly, Plant-Based

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Stay informed about new recipes, workouts, and other healthy lifestyle topics by subscribing to our newsletter. Join our fun and thriving community on our Facebook page and check out our Pinterest, too!

Have some feedback for us? Let us know what you think of this post in the comments section below. Don’t forget to let us know what you’d like to read about in the future!

This post may include affiliate links.


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


    1. Hi Joy,

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

  1. 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

    1. 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.

      1. 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!

      2. 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.

  2. 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!

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

          1. 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.

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

  3. 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!!

    1. 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. 🙂

  4. 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!

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

      1. 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.

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

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

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating