A healthy and gluten-free recipe for blueberry oatmeal breakfast cookies.  They make a wonderful breakfast treat, healthy dessert, or after school snack!

Blueberry Oatmeal Breakfast Cookies

Have you ever tried a blueberry muffin in cookie form?!  These blueberry oatmeal breakfast cookies taste like the soft and buttery tops you find on most bakery muffins.  However, they are secretly healthy.  Chock full of gluten free oats, toasted almonds, dried blueberries and honey, these cookies make a super nutritious breakfast or snack!

Blueberry Oatmeal Breakfast Cookies

In an attempt to make these cookies a little more “breakfast friendly” I substituted half of the sugar for honey and 2 T. of butter for coconut oil.

The base of the cookies is primarily gluten free oats so they provide you with a wonderful boost of fiber for your first meal of the day or for afternoon snack.

Blueberry Oatmeal Breakfast Cookies


My husband, Cohl, was so obsessed with these cookies that we almost got into a little tiff when he found out I brought the last few to share at the office :-O  Oops!  Might just have to make some more of these again soon!

Blueberry Oatmeal Breakfast Cookies

Want a few substitution ideas for these blueberry oatmeal breakfast cookies?

  • For the dried blueberries:
    • Feel free to swap them out for dried cranberries, raisins or cherries.
  • For the almonds:
    • Substitute pecans or walnuts if you prefer these nuts over almonds.
  • For the honey:
    • Want to make these cookies vegan?  Substitute agave nectar or maple syrup for the honey.
  • For the brown rice flour:
    • Don’t have any brown rice flour?  Feel free to substitute white rice flour for it or use a 1-1 gluten free baking blend instead of the rice flour and tapioca starch.



Tap stars to rate!

5 from 2 votes

Blueberry & Oats Breakfast Cookies

A healthy and gluten-free recipe for blueberry oatmeal breakfast cookies.  They make a wonderful breakfast treat or snack!
Yield 24 cookies
Prep 10 minutes
Cook 12 minutes
Total 22 minutes
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  • ½ cup white rice flour
  • ¼ cup tapioca starch
  • 3/4 tsp. xanthan gum
  • ½ t. baking soda
  • ¼ c. brown sugar
  • 2 T. coconut oil melted
  • ¼ c. butter* softened
  • 2 eggs*
  • ¼ c. honey, agave nectar, or pure maple syrup
  • 1 t. vanilla
  • 2 c. oats rolled, old-fashioned
  • 1/3 c. almonds coarsely chopped, raw
  • ½ c. dried blueberries


  • Preheat oven to 350 degrees.
  • Place chopped, raw almonds on a baking sheet and cook in preheated oven for 4-5 minutes, or until slightly browned and fragrant.
  • In a large bowl, place first 5 ingredients and mix to combine.
  • Add oil, butter, eggs, honey and vanilla and mix with an electric mixer for 30-45 seconds.
  • Add in oats, ½ c. at a time, and mix for 15 seconds after each addition.
  • Hand mix in almonds and blueberries.
  • Line two baking sheets with parchment paper. Place 1 ½ - 2 tablespoon-sized balls of dough onto the sheets, evenly spaced. Bake in preheated oven for 12-14 minutes, or until edges are slightly browned.
  • Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 2 votes


*Or 3/4 cup gluten-free 1-to-1 flour blend.
*For vegan, substitute additional coconut oil in place of the butter and 2 flax eggs in place of the eggs.


Calories: 163kcal, Carbohydrates: 25g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 31mg, Potassium: 139mg, Fiber: 3g, Sugar: 7g, Vitamin A: 80IU, Calcium: 29mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. I substituted almond flour for the rice flour, but they didn’t melt down as yours appeared to have done. So when I took them out, I pressed them down. My second pan, I pressed them down just as they started to brown. My second pan look much nicer and even slightly bigger than my first pan. Do you think it was the almond flour?

    1. It definitely could have been the almond flour. It tends to soak up more of the liquid than rice flour does. You can also try melting the butter more before mixing the ingredients together to see if that helps!

  2. I lost my original copy of this recipe, and when I had it I remember it using rice flour and tapioca starch. This shows GF flour, yet references the rice flour/tapioca starch in the narrative before. Can you give me the measurements of the original ingredients? They were perfect!

    1. Hi Lisa! Thanks so much for asking! I actually changed the recipe back to what it originally was and included the 1-to-1 substitution in the recipe notes. So happy you enjoyed them 🙂

  3. 5 stars
    For the oatmeal blueberry breakfast cookies can I substitute all purpose flour? And would there be any adjustments?