Healthy Blueberry Breakfast Protein Cookies Recipe

July 25, 2019 0 Comments

nut-free gluten-free blueberry cookies

We all know the importance of eating a balanced breakfast. But how many times have you found yourself sprinting out the door in the morning without breakfast in hand?

For many of us, the mornings are our busiest time of day, so unless breakfast comes in an easy-to-grab package, it doesn’t get eaten.

Breakfast cookies are the perfect solution to this problem.

Our vegan cookies are packed with protein to keep you full until lunch. Complex carbohydrates will give you the energy kick you’re looking for when you’re jump starting your metabolism.

Meanwhile, luscious dried blueberries and natural sweeteners will give your mouth a pop of flavor and juiciness without any of the guilt that comes with prepackaged sugary breakfast foods.

Our healthy blueberry breakfast protein cookies are vegan and gluten-free, making them a safe breakfast option even for people with dietary restrictions.

And because these are sweet, moist cookies, you can even get your kids on board with this healthy breakfast option.

Simply make a batch of cookies on Sunday night, stick them in the fridge or freezer, and enjoy them for the rest of the week.

Check out our video to see how to prepare these vegan breakfast cookies. For your convenience, we’ve also included the ingredients list and instructions below.


2 batcheschia eggs

1 medium/large ripe banana

1/3 c. unsweetened applesauce

½ c.sunflower seed butter

1 tsp pure vanilla extract

2 Tbsp coconut oil (melted)

3 Tbsp maple syrup

½ tsp baking powder

½ tsp baking soda

1 pinch sea salt

2 c. gluten-free rolled oats

½ c. gluten-free oat flour

3 Tbsp choppedsunflower seeds

½ c.dried blueberries


  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, blend chia eggs, banana, applesauce, butter, vanilla extract, coconut oil, maple syrup, baking powder, baking soda and salt. Mix for 2-3 minutes.
  3. Add in oats and oat flour and mix until thick
  4. Mix in pumpkin seeds and blueberries and mix for about a minute
  5. Refrigerate batter for 5 minutes
  6. On a greased pan, scoop batter out on rounded tablespoons
  7. Bake for 15 minutes and serve!