These vegan blueberry almond oat breakfast cookies are packed with vitamin E, fiber, protein, healthy fats, and just the right amount of sweetness. Flecked with chewy wild blueberries and crunchy almonds, they’re just as tasty as they are nourishing.
The original cherry version of these breakfast cookies appeared in my book, and it’s one of the book recipes that’s received the most praise.
It’s easy to fall in love with a breakfast recipe that’s (1) made in advance, (2) easily transported for on-the-go enjoyment, and (3) tastes and looks like dessert.
This blueberry almond remix of those original breakfast cookies tastes a whole lot like Blueberry Crisp Clif Bars. You know the ones I’m talking about?
Only these cookies offer a nuttier flavor and contain way less ingredients than those. Not shaming—after all, I like a good vegan bar as much as the next gal—just stating facts.
These cookies require just eight ingredients (plus water + salt) and about 25 minutes to make. The batch makes 12 cookies. If you consider two cookies a breakfast meal, that’ll get you through nearly an entire week of breakfasts.
To make these breakfast cookies, you’ll start by creaming together a bit of coconut sugar or raw cane sugar, almond butter, and vanilla.
If you prefer a glower glycemic breakfast, opt for coconut sugar. With a glycemic index (GI) of about 35, it’s considered a low-GI sweetener. Pairing it with fiber-rich oats, almond butter, and almonds means these cookies will keep blood sugar levels steady.
I quite adore the crispy caramelized edges that raw cane sugar creates in these cookies, so I’ve been opting for that sweetener as of late.
Both sugars work great, just be sure to read the recipe notes for a tip about the baking soda. You’ll need to adjust the amount depending on which sugar you use.
Next, whisk together oat four, rolled oats, baking soda, and sea salt. Add it to the mixing bowl with the creamed almond butter and sugar. Then, pour a bit of filtered water over top and beat until incorporated.
Stir or gently beat in the dried wild blueberries and almonds.
FYI: Dried wild blueberries have a much bolder flavor than ordinary dried blueberries. They also tend to be more tender and tiny than regular dried blueberries, which is why they’re so lovely in these cookies.
Once the blueberries and almonds have been incorporated, use a cookie scoop (or a spoon) to gather and compact two-tablespoon mounds of the dough. Drop each mound on a lined baking sheet.
Bake the cookies for 10 to 14 minutes, or until golden and wafting a toasted scent.
These cookies don’t spread a whole lot during baking, so go by color to assess doneness.
Let the cookies cool completely on the pan before moving or enjoying. Oat-based cookies are tender when warm, so avoid shuffling or moving them around until they’re cool.
These are extra tasty paired with a cup of hot coffee or tea. Brings out the nuttiness and sweetness, too.
I hope you love these vegan blueberry almond oat breakfast cookies as much as I do. If you make this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #blissfulbasil on Instagram.
Vegan Blueberry Almond Oat Breakfast Cookies
- 1/2 cup coconut sugar or cane sugar
- 1/2 cup natural creamy almond butter stirred well before measuring*
- 2 teaspoons pure vanilla extract
- 3/4 cup oat flour
- 1/2 cup old-fashioned rolled oats
- 1/2 to 1 teaspoon baking soda**
- 1/4 teaspoon fine sea salt
- 1/4 cup filtered water
- 1/3 cup dried wild blueberries
- 1/4 cup sliced or chopped almonds*
- Preheat the oven to 350Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the sugar, almond butter, and vanilla. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium for 1 minute.
- In a small mixing bowl, whisk together the oat flour, oats, baking soda, and sea salt. With the mixer off, slowly pour the dry ingredients over the wet, then add the water on top of the dry ingredients. Once added, turn the mixer on low, gradually increase the speed to medium-high, and beat until just incorporated.
- Add the dried blueberries and almonds and stir them in to incorporate (or use the mixer to gently beat them in).
- Roll about 2 tablespoons of the dough into a ball (or use a cookie scoop to scoop and compact). Place on the lined baking sheet. Repeat with the remaining dough, leaving about 2 inches of space between each ball. You should have about 12 cookies.
- Bake for 10 to 14 minutes, or until just turning golden brown. You'll notice these cookies stay tightly packed and don't spread out much, so go by color and scent rather than overall look.
- Remove from the oven.
- Allow the cookies to cool completely on the pan before moving or enjoying.
- Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.