Grain-Free Blueberry Almond Breakfast Cookies

This post is part of our restricted diet series from Beth of Tasty Yummies.

After sharing just some of the many gluten-free breakfast options in my post last week, I thought it would be appropriate to create a simple breakfast recipe for this week. I know beyond those that are gluten-free, many people now follow a completely grain-free diet, as well. These cookies and many other gluten-free baked goods can be easily made with almond flour and you would never know they are grain-free. If you haven’t yet experimented with almond flour, you must. These blueberry breakfast cookies are moist and full of flavor and I love the tasty bright bursts when you bite into the blueberries, plus the flavor from the almonds — they compliment each other so well.

If you wish for these cookies to be vegan, opt for maple syrup instead of honey and use coconut oil instead of butter or ghee.

blueberry almond breakfast cookies

Grain-Free Blueberry Almond Breakfast Cookies {Gluten-free + Vegan}

Makes 18-24 cookies

Adapted from Elana’s Pantry

2 cups blanched almond flour

1/4 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 cup coconut oil (ghee or butter would be great if you aren’t vegan)

3 tablespoons honey or maple syrup (honey will make these not vegan)

2 teaspoons vanilla extract

1/2 teaspoon almond extract (optional)

1/2 cup almond slivers

1 cup blueberries

blueberry almond breakfast cookies

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Combine almond flour, salt , cinnamon and baking soda in a food processor. Process until fully combined. Pulse in shortening, honey and vanilla until dough forms.

Remove blade from processor and gently fold in the almonds and blueberries by hand, being careful not to smash the berries.

Scoop dough one level tablespoon at a time onto a parchment lined baking sheet. Press the dough down gently. Bake at 350ºF for 8-10 minutes until lightly browned.

Cool for 15 minutes on the cookie sheet (don’t try to take them off before this, they will fall apart). Store in the refrigerator.

blueberry almond breakfast cookies

More healthy recipes from the BLDG 25 Blog!


  1. Hey!

    I just made these with what I had on hand. I replaced the 1 cup blueberries with strawberries (only had frozen, so microwaved and chopped up). I also don’t have any vanilla or maple syrup, so I used 3tbsp coconut sugar, and added extra cinnamon. The dough was good enough to eat raw! Because of the crumbly-fall-apart factor of most gluten free foods, I added 1tbsp psyllium husk to gel them together.

    It’s SO hot out, so I don’t want to turn on my oven. My george foreman grill actually has a cookie sheet attachment, and my dough is crisping up on there as I type this. Very yummy and healthy! Thank You!

  2. I just made my first batch & have to say, these are amazing! My bf, who tends to not like anything that can be labeled “healthy” was all about them. I wasn’t able to use a food processor (ah, the throes of tiny apartment living), so I just mixed everything with my hands. I found the batter to be super dry (maybe because I didn’t use the food processor? I also used coconut butter..), so I added a couple tbsp. of water to the mix and that did the trick.

    Thanks for sharing this recipe!

  3. Just made these. Could not make them cookies. The dough never came together. It was a crumbly mess, so I made cookie bars. Yummy

  4. Hey guys – for those of you that are having issues with the dough coming together, make sure that you are using blanched almond flour. Not all almond flour is blanched and it doesn’t always react the same way in recipes. I have found Bob’s Red Mill and Trader Joe’s almond meal/flour just doesn’t work the same way in recipes. Just a thought.
    My cookies were quite moist, when I made them this time, but I am wondering if possibly the blueberries can vary in terms of juiciness/liquid content. I have also made them before and added about a tablespoon of almond milk if they seemed a little crumbly, so you can also try that. Thanks for the feedback!

  5. These are tasty!! I’m very excited to give them to my grandkids tomorrow when they come over! Some of them are on grain-free diets and one of them is allergic to eggs so this will be a special treat for him! I doubled the recipe except for the blueberries, only used 1-1/4 cups. Also, frozen blueberries worked fine. Many thanks for the recipe!

  6. so i followed this recipe to a T, but i just ended up with a bowl of chunky flour? not sure where i went wrong, but i ended up adding about 1c of water before it resembled any kind of dough

  7. Shortening is listed in the directions, but not in the ingredients. After I turned my crumbles into bars I found this. Perhaps it is the cause of difficulties? How much shortening should be included?

  8. I just made these cookies this morning and they are delicious! Thank you for the recipe! I have many food allergies, and this is one of those rare recipes I can actually make and eat as-is. I did have to add a tiny splash of milk (coconut beverage) because the batter was too dry, but that seemed to do the trick. I also swapped pecans for the slivered almonds (didn’t have any of the latter on hand), which turned out to be a yummy substitution. Two adjustments I will make next time: fewer blueberries, no salt (normally I love salt in my baked goods, but it was too prominent in this recipe– maybe because of the baking soda?)

  9. Tried it! My dough was pretty oily and I had a hard time forming the cookies. It was probably because I didn’t used blanched almond flour- just the regular from the Whole Foods bin. They still taste pretty good even though they kind of fell apart. :)

  10. Tried it! My dough was pretty oily and I had a hard time forming the cookies. It was probably because I didn’t used blanched almond flour- just the regular from the Whole Foods bin. They still taste pretty good even though they kind of fell apart. :)

  11. Seems like previous comments run into the same problem. I end it up with crumbly dough that I had to shape somehow in my hand to form a ball and press it into a cookie, end it up w 11 small cookies. I also thought too many blueberries I had to pick half of them out. While this recipe is healthy and taste good it’s hard to work with, for the amount of cookies u get in return.

  12. I used tiger nut flour instead of almond, to make these AIP. I also substituted olive oil instead of coconut (my kids are allergic to coconut), allspice for cinnamon and used 1/2 tsp of vanilla powder instead of the extract. I didn’t add the almond extract. The dough was very crumbly till I added an extra tsp of olive oil and tablespoon of water. Then it began to clump a little and I could press it together. I also got 11 small (2″ diameter) but chunky (about 1.5-2″ tall) cookies. They turned out lighter than I expected but waaaaay too heavy on the salt. That kinda ruined them. Mine were also very crumbly. It was a fun recipe to try and I appreciate the effort made to create this recipe. I know it’s not easy.

  13. In what world is this suppose to be a cookie dough? It never came together even with blanched almond flour. It’s a good thing I’m not vegan, I ended up adding an egg so that it would at least hold to make a shape and even that was iffy. The good thing is that they are cooking and they smell good!!

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