These delicious gluten-free blueberry honey oat breakfast cookies are made with all good-for-you clean ingredients and are free of refined sugar.
What’s better than a cookie for breakfast?! Especially when it’s made with all clean, natural whole food ingredients. I love making a big batch of these over the weekend and then grabbing them on busy mornings for a perfectly healthy breakfast. They can also definitely be enjoyed for dessert or a nourishing snack! My toddler loves these and so does my husband!
These blueberry honey oat cookies are gluten-free as long as you buy certified gluten-free oats. The flour for this recipe is almond flour, which makes these cookies perfectly light and ‘flourless’. My favorite part of this recipe is the blueberries, which are even yummier once baked 🙂
These cookies are naturally sweetened with Wedderspoon Raw Manuka Honey, making them free of refined sugar. They’re perfectly sweet without being overly sweet. The honey is sticky which also helps to bind the ingredients together. Another reason I love using honey as a sweetener is because it contains vitamins and minerals (vitamin C, iron and calcium), while most other sweeteners are void of nutrients. Honey also has a lower glycemic index than many other natural sweeteners.
I always opt for Raw Manuka honey over traditional honey because it’s health benefits significantly outweigh those of traditional honey. It has natural antibacterial qualities, is rich in antioxidants, can help to reduce high cholesterol and help to treat gastrointestinal problems by balancing bacteria in the GI tract. The phytonutrients in raw honey have antiviral properties that may help boost your immune system and fight sickness.
Let me know if you make these cookies – you’re going to loveeeee them!These delicious gluten-free blueberry honey oat breakfast cookies are made with all good-for-you clean ingredients and free of refined sugar.Click To Tweet Print
Blueberry Honey Oat Breakfast Cookies (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 39 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Dessert
- Cuisine: Gluten-Free
- 1 cup oats
- 2/3 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of pink sea salt
- 2 tbsp coconut oil
- 1 egg
- 1 tsp vanilla extract
- 5 tbsp Wedderspoon Raw Manuka Honey
- 1/2 cup blueberries
- Preheat oven to 325°F.
- Mix all of the dry ingredients (oatmeal, almond flour, baking powder, cinnamon, coconut flakes and salt) together in a bowl.
- In another bowl mix together all of the wet ingredients (coconut oil, egg, vanilla extract and honey).
- Combine the dry and wet ingredients and place in the refrigerator for 30 minutes.
- On a baking sheet lined with parchment paper, drop the dough into rounded scoops, then flatten with a fork.
- Place in the oven and bake for 12 minutes.
This recipe is in partnership with Wedderspoon, a brand I know, trust and recommend. Thanks for supporting Leah’s Plate and the brands that help make this site possible.