Go Back
+ servings
Print Recipe
No ratings yet

Blueberry Breakfast Cookies

This delightful cookie is full of superfood ingredients that will help start your day in a delicious way.
Course: Breakfast, Snack
Cuisine: Universal
Keyword: Gluten-Free, Kid-Friendly, Plant-Based
Servings: 12 people
Calories: 271kcal
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.


Serving: 1cookie | Calories: 271kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Sodium: 21mg | Fiber: 3g | Sugar: 11g |
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12