Soft Wild Blueberry Oat Breakfast Cookies
Soft wild blueberry oat breakfast cookies are so tender and sweet that they could almost be mistaken for dessert. Actually, they would make a perfectly healthy dessert choice, especially with a cup of coffee or tea. They are also ideal to serve at brunch and as a healthy snack.
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Dried wild blueberries are the perfect addition to these oatmeal breakfast cookies, but you can swap them out for any dried fruit or even mini allergy-friendly semi-sweet chocolate chips.
To make these breakfast cookies peanut-free, substitute sunflower seed butter for nut butters such as peanut or almond butter and avoid adding chopped nuts.
These breakfast cookies are wholesome, protein—and fiber-rich. To boost the protein a little more, add a scoop of Unflavored Vital Proteins Collagen Peptides to the mix. They have 5 grams of protein each without the added peptides.
Here Are The Ingredients You Will Need To Make These Soft Wild Blueberry Oat Breakfast Cookies:
-
- Large spotted bananas ~ avoid spots for Low FODMAP
- Nut butter of your choice ~ Sunflower seed butter for nut-free. I used Kirkland Natural Peanut Butter
- Pure maple syrup or honey
- Large egg
- Vanilla extract
- Old-fashioned rolled oats ~ certified gluten-free if needed
- Oat flour ~ certified gluten-free if needed
- Cinnamon
- Salt
- Baking soda
- Hemp hearts
- Ground flax seeds
- Chia seeds
- Dried wild blueberries
- Optional chopped nuts ~ omit for nut-free
- Optional mini semi-sweet allergy-friendly chocolate chips
Store cookies in an airtight container at room temperature for 3-4 days, in the refrigerator for a week, or freeze for several months in a freezer bag or container.
Below is another breakfast cookie we have enjoyed for many years. Over ten years ago, my daughter shared this healthy, tasty recipe with me. We call it GF Banana Oat Breakfast Cookies.
GF Banana Oat Breakfast Cookies

Ingredients
- 1/2 cup Gluten-free baking flour ~ I use Bob's Red Mill Gluten-Free Baking Flour or one of my Homemade Gluten-Free Flour Combinations For Baking
- 1 cup Oats ~ gluten-free if needed
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder ~ corn-free if needed
- 1 tsp Cinnamon
- 1 Tbsp Ground flax seed
- 1 1/2 Tbsp Brown sugar
- 1 1/2 Tbsp Pure maple syrup
- 1 tsp Vanilla
- 1/2 Tbsp Olive oil
- 1 Lg Egg ~ or egg substitute
- 1 Spotted banana - mashed
- 1/4 cup Mini chocolate chips ~ we used Enjoy Life Gluten and Dairy Free
- 1/4 cup Chopped walnuts ~ omit for nut-free
- Note - xanthan gum is unnecessary unless the recipe is doubled, then add 1/4 tsp with dry ingredients.
Instructions
- Line baking sheets with parchment paper. Preheat oven to 350.
- In a medium-sized bowl, combine the first 7 ingredients. Mix well.
- In a small bowl, combine the next 5 ingredients. Mix well.
- Add moist ingredients to dry ingredients, stir to combine.
- Stir in chocolate chips and nuts.
- Drop large spoonfuls onto the parchment paper-lined baking sheets. Leave a couple of inches between cookies.
- Bake for 8-10 minutes. Cool on a wire rack.
- Enjoy one warm right away!!
Nutrition
GF Banana Oat Breakfast Cookies
Soft Wild Blueberry Oat Breakfast Cookies
Enjoy!
Soft Wild Blueberry Oat Breakfast Cookies
Ingredients
- 2 Large spotted bananas ~ avoid spots for Low FODMAP
- 1/2 Cup Nut butter of your choice ~ Sunflower seed butter for nut-free. I used Kirkland Natural Peanut Butter
- 1/4 Cup Pure maple syrup or honey
- 1 Large egg
- 2 tsp Vanilla extract
- 1 Cup Old-fashioned rolled oats ~ certified gluten-free if needed
- 1 Cup Oat flour ~ certified gluten-free if needed
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 2 Tbsp Hemp hearts
- 3 Tbsp Ground flax seeds
- 1 Tbsp Chia seeds
- 1/2-3/4 Cup Dried wild blueberries
- 1/4 Cup Optional chopped nuts ~ omit for nut-free
- 1/4 Cup Optional mini semi-sweet allergy-friendly chocolate chips
Instructions
- Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper or a silicone liner.
- In a large mixing bowl smash bananas and mix in nut butter. Add the next 3 ingredients and mix well.
- Add the next 8 ingredients and mix to combine.
- Stir in blueberries, optional nuts, and/or optional chocolate chips.
- Bake for 13-15 minutes.
- Cool 5 minutes on the cookie sheet before transferring to a wire rack.
- Completely cool cookies before storing.
Nutrition
