BreakfastOctober-November 2012

Gluten-Free Blueberry Breakfast Cookies

[Updated September 8, 2017]

blueberry oatmeal breakfast cookies


These cookies freeze well and can be reheated. They can be made egg free with good results. See instructions below.


2 cups gluten-free high-protein flour blend of choice*
⅓ cup packed light brown sugar, more for sprinkling on tops
1 tablespoon baking powder
teaspoon baking soda
1 teaspoon ground cinnamon
5 tablespoons cold unsalted butter or dairy-free buttery spread, cut into small pieces
2 large eggs
cup yogurt or dairy-free yogurt + 2 tablespoons for brushing tops
2 teaspoons pure vanilla extract
cup fresh blueberries, rinsed and drained
cup gluten-free crispy cereal


1. Preheat oven to 350F. Line two cookie sheets with parchment paper.

2. Thoroughly combine flour blend, brown sugar, baking powder, baking soda and cinnamon in a large bowl. Cut in butter until mixture resembles coarse meal.

3. In a separate bowl, beat eggs, yogurt and vanilla for 1 minute. Add to dry ingredients and beat until smooth. Fold in blueberries and cereal.

4. Scoop dough onto prepared cookie sheets, leaving about 1 inch between each. Use plastic wrap to gently press and smooth cookies into inch-thick disks. Brush with yogurt and sprinkle with brown sugar.

5. Place in preheated oven and bake 19 to 20 minutes until done. Serve warm.

Each cookie contains 130 calories, 5g total fat, 3g saturated fat, 0g trans fat, 36mg cholesterol, 221mg sodium, 20g carbohydrate, 1g fiber, 3g protein.

For Egg-Free Breakfast Cookies, omit 2 eggs. Add 1 tablespoon arrowroot to dry ingredients. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let sit for 5 minutes until thickened. Use in place of eggs in step 3.

*Add 1 teaspoon xanthan gum and teaspoon salt if they’re not included in your flour blend.

Comments (7)

Can I use granola instead of crunch cereal. (which I don't have)?
Looking for your answer, i would like to make the cookies today.
Thank you.

Posted by: luna jewel | June 21, 2017 1:02 PM    Report this comment

islgirl, in step 3 it says fold in the berries and the cereal.

Posted by: annie1992 | June 20, 2017 9:38 PM    Report this comment

The ingredients list crispy cereal but it never shows up in the recipe. Is it mixed into the dry ingredients? What kind of crispy cereal (an example or two would be helpful)

Posted by: islgrl | June 20, 2017 1:32 PM    Report this comment

Rachel/Aurora365: If you would like to use something besides yogurt, perhaps you could use sour cream? Again, Green Valley Organics makes lactose-free sour cream. Or you could replace the yogurt with milk but you would need to use about 2 tablespoons less milk than yogurt. - Beth

Posted by: Moderator | October 5, 2015 9:38 AM    Report this comment

Sorry, Beth, I'll clarify. We are dairy free (no milk products or products containing milk proteins at all). We also can't have any of the non-dairy yogurts I've seen because we can't have nuts, soy, or coconut. So, knowing that, is there any way to sub something for the yogurt or omit it entirely and still maintain the integrity of the recipe. Thank you!

Posted by: Aurora365 | October 4, 2015 9:06 PM    Report this comment

What could I substitute for the yogurt?

Posted by: Aurora365 | September 29, 2015 9:05 AM    Report this comment

This sounds so GOOD! I'm going to make them this weekend. My Grandchildren are coming over and believe me they will eat these up!

Posted by: Lynn N | October 24, 2012 5:20 PM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In