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You are here: Home / Breakfast / Blueberry SunButter Breakfast Cookies

Blueberry SunButter Breakfast Cookies

By Flora & Vino Leave a Comment

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Blueberry SunButter Breakfast Cookies made with oatmeal, SunButter, and blueberries. Bake them in advance and grab for an easy breakfast!

Blueberry SunButter Breakfast Cookies stacked on parchment lined baking sheet with blueberries scattered 

Last week I was lucky to see the Glass Animals perform live in Richmond, VA.

It’s the longest distance I’ve ever travelled for live music! 

The energy was palpable and we spent the entire show standing, dancing and singing to the beats that I knew, craved, and loved. 

Attending the show meant *so* much to me, and even more so because I missed seeing them last year when they were in Maryland. 

Last year, I forfeited the tickets last minute because we had just brought home Flora, who was cute enough to make me forget even my most admired artists. 

I joke that the Glass Animals helped me survive 2020, but truly, their album “Dreamland” felt like a lifeboat amidst divorce, pandemic, and solo living. 

It also helps that the singles played on the radio became the unofficial soundtrack to my budding relationship with M. 

“Heat Waves” and “Your Love” were always on when I made the drive to Maryland to pick up M for a day date.

So I feel very satisfied and fulfilled that I was able to see them live after all these years. 

Naturally, we packed up the pup and took her with us, and although she couldn’t actually attend the show, she waited up for us at the Air B&B like an angel. 

Because this was a 24 hour kind of mid-week trip, I wanted to keep things super simple and easy with packing, and, particularly food.

That’s where these Blueberry SunButter Breakfast Cookies come in.

These Blueberry SunButter Breakfast Cookies are made with oatmeal, SunButter, and blueberries.

Bake them in advance and grab a few for an easy breakfast, no matter where you are!

ingredients for Blueberry SunButter Cookies on board

What You Need to Make Blueberry SunButter Breakfast Cookies

So, cookies for breakfast.

If you’re thinking, Lauren, if it’s so darn hot, why are you turning on the oven to bake?

Well, these cookies are well worth the sweaty sacrifice.

They’re hearty, plump, and perfectly sweetened with maple syrup.

And they’ve got tons of texture thanks to oats, flaxseed, and walnuts.

Here’s what you need: 

  • ground flaxseed
  • No Sugar Added SunButter
  • coconut oil
  • maple syrup
  • oat flour
  • gluten free old fashioned rolled oats
  • almond flour
  • baking powder
  • cinnamon
  • walnuts
  • fresh blueberries

That’s it!

No Sugar Added SunButter on board with blueberries scattered

How to Make Blueberry SunButter Breakfast Cookies

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the ground flaxseed and water and set aside to thicken for 5 minutes.

Next, add in the No Sugar Added SunButter, coconut oil, and maple syrup.

Mix everything until it’s well combined and creamy.

Add in the oat flour, oats, almond flour, baking powder, and cinnamon.

Stir the batter until it’s thick and sticky without any clumps.

batter for Blueberry SunButter Breakfast Cookies in bowl with spatula

Add the Mix-Ins

Gently fold in the walnuts and fresh blueberries (or any other mix-ins!) so they’re well integrated. 

Scoop ¼ cup of the batter to form cookies onto the baking sheet.

You can leave the cookies heaped up in a mound or flattened slightly with your hands. 

The cookies don’t spread much, so whatever shape you decide is perfect!

Bake the cookies for 22-25 minutes, or until they’re browned around the edges.

Let the cookies cool completely before storing them.

That’s important!!!

Blueberry SunButter Breakfast Cookie batter mixed in bowl with spatula

SunButter

I used No Sugar Added SunButter for this recipe to add creaminess and healthy fat to this recipe.

While you can technically use any nut or seed butter for this recipe, I’m partial to the neutral nutty flavor of SunButter. 

Using SunButter also keeps this recipe peanut-free, making them a safer option for allergen-free cookie exchanges. 

Also, the pairing of SunButter with blueberries is delicious!

I can’t wait for you to try them!

Blueberry SunButter Breakfast Cookies with blueberries mixed on top with spatula

Swaps and Substitutions

This recipe is very customizable so that you can make these cookies yours. 

To sweeten your cookies, you can use any liquid sweetener if you don’t have maple syrup available. 

If you don’t have fresh blueberries, you can substitute dried fruit or even chocolate chips instead. 

I love adding walnuts to my cookies for a little extra crunch, however, you can make them entirely nut-free by omitting them. 

For extra nut-free texture, try adding in sunflower seeds or pumpkin seeds. 

Basically, any of the “mix in” items can be swapped for any nut, seed, berry, or dried fruit to create different variations!

The options are endless. 

Blueberry SunButter Breakfast Cookie batter scooped with 1/4 cup scoop with blueberries on the side

Notes on Meal Prep

These cookies work wonderfully for meal prep. 

The bag I packed for the Glass Animals concert last week fueled me for a solid 24 hours. 

I loved that they pack small and sturdy and also didn’t require refrigeration for the road trip. 

When we arrived at the Air B&B I transferred them to the refrigerator there so the cookies had some chill time. 

They were a delicious protein and fiber-full breakfast with an oat meal latte the next morning before we made the drive back to Maryland. 

Try packing these cookies for a quick breakfast on the go, workday snack, or pre/post gym fuel. 

You’ll be surprised how well they withstand the black hole of your personal carrying item! 

We kept ours for 8 days in the refrigerator before we finished them, but I recommend finishing within a week. 

You can also freeze them for long term storage. 

Blueberry SunButter Breakfast Cookies baked on parchment lined baking sheet

How to Serve Blueberry SunButter Breakfast Cookies

Enjoy these Blueberry SunButter Breakfast Cookies as a hearty compact breakfast.

They’re perfect to prepare in advance for a healthy breakfast on the go.

Make a batch on Sunday and store them in the refrigerator all week long for easy grab-and-go breakfasts and snacks.

They’re also the perfect portable snack between meals. 

Enjoy them chilled straight from the fridge or re-heated in the microwave.

I love mine served in a bowl alongside yogurt and fresh berries. 

Enjoy!

Blueberry SunButter Breakfast Cookies baked on parchment lined baking sheet

More Vegan Breakfast Cookies 

  • Blueberry Banana Breakfast Cookies

  • Zucchini Tahini Breakfast Cookies

  • Cranberry Almond Breakfast Cookies

  • Banana Bread Breakfast Cookies

  • Carrot Cake Breakfast Cookies

  • Grain-Free Sweet Potato Breakfast Cookies

  • Banana Oatmeal Chocolate Chip Breakfast Cookies

Blueberry SunButter Breakfast Cookies baked on parchment lined baking sheet and served on plates

I Want to Hear From You

If you make this Blueberry SunButter Breakfast Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Blueberry SunButter Breakfast Cookies baked on parchment lined baking sheet and served on plates

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Blueberry SunButter Breakfast Cookies


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  • Author: Flora & Vino
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Description

Blueberry SunButter Breakfast Cookies made with oatmeal, SunButter, and blueberries. Bake them in advance and grab for an easy breakfast!


Ingredients

  • 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
  • ½ cup No Sugar Added SunButter
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 cup oat flour
  • 1 cup gluten free old fashioned rolled oats
  • ½ cup almond flour
  • ½ tsp baking powder 
  • 1/4 tsp cinnamon
  • ⅓ cup walnuts (optional)
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground flaxseed and water and set aside to thicken for 5 minutes. Next, add in the No Sugar Added SunButter, coconut oil, and maple syrup. Mix everything until it’s well combined and creamy. Add in the oat flour, oats, almond flour, baking powder, and cinnamon. Stir the batter until it’s thick and sticky without any clumps. Gently fold in the walnuts and fresh blueberries so they’re well integrated. 
  3. Scoop ¼ cup of the batter to form cookies onto the baking sheet. Bake the cookies for 22-25 minutes, or until they’re browned around the edges. Cool the cookies completely before storage. 
  4. Store leftover cookies in an airtight container in the refrigerator for up to one week and freeze for long-term storage. 

Notes

Recipe adapted from Love & Lemons

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Meal Prep, Oats, Refined Sugar-Free

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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