These delicious, chewy almond blueberry cookies are perfect for an on-the-go breakfast, snack, or dessert. They are made with wholesome ingredients and naturally sweetened by ripe bananas. They are vegan, gluten-free, and toddler-friendly. 
delicious . vegan paleo blueberry almond cookies. Blueberries are scattered on the parchment and cookies are drizzled with icing

I’m obsessed with these blueberry cookies! 

With no added sugar, I can have them at any point in the day and they give me so much energy and satisfy my sweet tooth. 

And with such, simple ingredients, I feel confident giving them to Ollie – he devours anything blueberry-flavored. 

Not to mention, they are quick and easy and store well!  

If you love cookies for breakfast, you need to try No Bake Cinnamon Roll Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, and Carrot Cake Oatmeal Cookies.

Ingredients for Blueberry Oatmeal Cookies

oats, blueberries, almond flour, bananas, baking soda, and nut butter ingredients

To make this simple oatmeal cookie recipe, all you need is 6 ingredients that you probably already have in your kitchen! 

Dough

rolled oats, gluten free

almond flour 

almond butter

mashed bananas

baking soda

blueberries*

coconut sugar, optional **

*feel free to add more or less blueberries based on your preferences.

**I found this recipe to be sweet enough itself without the sugar, but the coconut sugar adds an extra, toasted layer of sweetness. 

Drizzle 

powdered sugar ***

milk, any

***I used Lakanto monk fruit powdered sugar (my favorite)!

Now Let’s Make Them

If desired, drizzle them with the two-ingredient icing. 

If you are feeling creative, try my Vegan Cashew Cream Cheese on top! 

My favorite way to have these cookies is with a warm cup of coffee. They are easy to pop in my mouth as I am chasing Ollie around– he is always getting his hands into something these days! 

As a special dessert, I like crumbling them on top of vanilla ice cream or making an ice cream sandwich with an extra helping of almond butter on top – heaven!

Double Batch for Meal Prep

there is a hand holding the delicious blueberry almond cookies, with a stack of cookies on the parchment paper as well

These blueberry cookies can store in an airtight container in the fridge for 4-5 days. 

Even better, they store in the fridge for up to 2 months. You know what that means? Double batch!

Simply thaw them out and warm them up in the microwave or air fryer to enjoy whenever.

TIPS FOR MAKING THE BEST BLUBERRY COOKIES

My best tip for all my recipes is to make them your own! 

Feel free to add your favorite mix-ins to the dough:

Nuts

Raisins 

Chocolate Chips

Lemon Zest 

I even think white chocolate would pair super well with the blueberry favor – yum!

What’s your favorite cookie recipe? Leave a comment below! 

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

hand holding delicious blueberry almond cookies drizzled with icing

OTHER DESSERT RECIPES YOU MIGHT LIKE:

1.   GLAZED ORANGE LOAF

2.  BANANA CINAMMON ROLLS

3.  PUMPKIN COFFEE CAKE

delicious blueberry almond cookies drizzled with icing

Get the recipe:Blueberry Cookies

These delicious, chewy almond blueberry cookies are perfect for an on-the-go breakfast, snack, or dessert. They are made with wholesome ingredients and naturally sweetened by ripe bananas. They are paleo, vegan, gluten-free, and toddler-friendly.
5 stars (2 reviews)

Ingredients

Dough

  • 1 1/4 cup gluten free rolled oats
  • 1/2 cup almond flour, 55g
  • 1/3 cup almond butter
  • 1 cup mashed bananas
  • 1/2 tsp baking soda
  • 2/3 cup blueberries*
  • 1/4 cup coconut sugar, optional **

Drizzle

  • 1/ 2 cup powdered sugar ***
  • 2 – 3 tsp milk of choice

Instructions 

  • Preheat your oven to 400 degrees Fahrenheit.
  • Mix your rolled oats, almond flour, baking soda, and coconut sugar in one bowl.
  • Mash the banana separately with the almond butter in another bowl.
  • Add the mashed banana and almond butter mixture to the dry ingredients and mix.
  • Gently fold in the blueberries.
  • Create small balls, 1-2 inches in diameter, and lay them out on a sprayed baking sheet.
  • Place the sheet with the cookies in the oven and bake for 8-10 minutes, or until lightly brown.
  • If desired, drizzle them with the two-ingredient icing.

Notes

* Feel free to use more or fewer blueberries based on your preferences. If you choose to use frozen blueberries, you will need to thaw and drain it before using.
** I found this recipe to be sweet enough itself without the sugar, but the coconut sugar adds an extra, toasted layer of sweetness.
*** I used Lakanto monk fruit powdered sugar (my favorite)!
Serving: 1g, Calories: 139kcal, Carbohydrates: 18g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 55mg, Fiber: 3g, Sugar: 8g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.