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Blueberry Breakfast Cookies #SundaySupper

  • Total Time: 25 minutes
  • Yield: 12 cookies 1x


  • 1 ¼ cups old fashioned oats (gluten free, if necessary)
  • ¾ cup quick cooking oats (gluten free, if necessary)
  • 1 cup oat flour (gluten free, if necessary)
  • 3 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon baking soda
  • 1 cup almond butter
  • ½ cup pure maple syrup
  • 4 tablespoons extra virgin olive oil
  • 1 large egg
  • 1 tablespoon vanilla bean paste
  • ¾ cup walnuts
  • 2 cups fresh blueberries


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together almond butter, maple syrup, oil, egg, and vanilla bean paste until well combined.
  3. Add both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda and stir until incorporated. Add walnuts and blueberries and mix until distributed.
  4. Using a regular sized ice cream scoop, scoop batter onto prepared pans. Cookies will not spread much during baking, so they can be close together on the pan; just don’t let them touch.
  5. Bake cookies about 15 minutes, until golden brown and mostly set. Cookies may be stored in an air tight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes