Closeup of Blueberry Breakfast Cookies on a blue plate

Gluten-Free Blueberry Breakfast Cookies

These Gluten-Free Blueberry Breakfast Cookies freeze well and can be reheated, perfect for a grab-and-go breakfast for busy mornings. They can be made egg free with good results.

Originally published in Gluten Free & More.

5 from 1 vote
Closeup of Blueberry Breakfast Cookies on a blue plate
Print Recipe

Gluten-Free Blueberry Breakfast Cookies Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 16 cookies
Calories: 124kcal
Author: Beth Hillson


  • 2 cups gluten-free high-protein flour blend of choice*
  • cup packed light brown sugar , more for sprinkling on tops
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 5 tablespoons cold unsalted butter or dairy-free buttery spread , cut into small pieces
  • 2 large eggs
  • ½ cup yogurt or dairy-free yogurt + 2 tablespoons for brushing tops
  • 2 teaspoons pure vanilla extract
  • ¾ cup fresh blueberries , rinsed and drained
  • ¾ cup gluten-free crispy cereal


  • Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  • Thoroughly combine flour blend, brown sugar, baking powder, baking soda and cinnamon in a large bowl. Cut in butter until mixture resembles coarse meal.
  • 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.
  • Scoop dough onto prepared cookie sheets, leaving about 1 inch between each. Use plastic wrap to gently press and smooth cookies into ½ inch-thick disks. Brush with yogurt and sprinkle with brown sugar.
  • Place in preheated oven and bake 19 to 20 minutes until done. Serve warm.


*Add 1 teaspoon xanthan gum and ½ teaspoon salt if they’re not included in your flour blend.

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.


Nutrition Facts
Gluten-Free Blueberry Breakfast Cookies Recipe
Amount Per Serving
Calories 124 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 130mg5%
Potassium 36mg1%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 156IU3%
Vitamin C 1mg1%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Blueberry Breakfast Cookies on a blue plate with a pint of blueberries in the background

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Blueberries Breakfast Cereal Cookies
Previous Post

Gluten-Free 3-Ingredient Brownies

Next Post

Plant-Based Queso Cauliflower Steaks

Leave a Reply

Your email address will not be published.

Recipe Rating