Blueberry Muffin Breakfast Cookies (Vegan + GF)

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Healthy gluten-free vegan Blueberry Muffin Breakfast Cookies on a baking sheet

You know what I despise? Airports.

I love traveling, but airports – I mean, the worst.

OK, that’s not fair. Some are adequately stocked with some sub-par options – anything with a Jamba Juice is A-OK in my book. But usually, you get charged $5 for a bottle of water, they spell your name wrong on your coffee, and there isn’t a vegetable in sight.

However, there is one shining beacon of hope in the Portland airport. Not only does Coffee People have pretty decent coffee and tea – almond milk latte, ftw – they also have something called “The Wonder Muffin.” And that, my friends, is exactly what it is.

Bowl with whisk and ingredients for making Blueberry Muffin Breakfast Cookies

I tried and tried to make the gluten-free, vegan blueberry muffin that would live up to the Wonder Muffin title, but, alas, I did not succeed. It seems that recipe is still floating around out there somewhere in the universe, waiting to be discovered. Until then, breakfast cookies.

After one too many failed muffin attempts, I shifted directions and realized the closest thing to a muffin is a breakfast cookie, which is totally doable both vegan and gluten-free!

Stirring dried blueberries into our healthy blueberry muffin breakfast cookies recipe

This recipe is simple, requiring just 1 bowl to prepare! Plus, it’s (vegan) butter-free, vegan, gluten-free, and naturally sweetened. Oh yeah.

Baking sheet full of our gluten-free vegan Blueberry Muffin Breakfast Cookies recipe

These breakfast cookies are the real deal. They’re:

Loaded with oats + fiber
Perfectly sweet
& Delicious

Make this recipe ahead of time to bring along to work or school (or traveling!). They make the perfect light breakfast or snack and are loaded with wholesome ingredients!

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture @minimalistbaker on Instagram. We’d love to see your breakfast cookies in action!

Baking sheet with freshly baked and naturally-sweetened Blueberry Muffin Breakfast Cookies

Blueberry Muffin Breakfast Cookies (Vegan + GF)

Tender, wholesome blueberry muffin breakfast cookies made in just 1 bowl! Vegan, gluten-free, perfectly sweet and hearty, and the perfect snack or breakfast on the go.
Author Minimalist Baker
Blueberry Muffin Breakfast Cookie split in half
4.87 from 52 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 (cookies)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 1 medium to large ripe banana, mashed (1 banana yields ~1/2 cup mashed)
  • 1/3 cup unsweetened applesauce
  • 1/2 cup almond butter or peanut butter (I mixed both 1/2 + 1/2)
  • 1 tsp pure vanilla extract
  • 2 Tbsp melted coconut oil
  • 3 Tbsp maple syrup or agave nectar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch sea salt
  • 1 ½ cups gluten-free rolled oats
  • 1/2 cup almond meal (finely ground from raw almonds)
  • 1/2 cup gluten-free oat flour (finely ground from gluten-free oats)
  • 3 Tbsp chopped walnuts or pecans
  • 1/2 cup dried blueberries* (or other dried fruit // plus more for topping)


  • Preheat oven to 350 degrees F (176 C).
  • In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve “eggy” texture.
  • Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
  • Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
  • Add oats, almond meal, and oat flour and mix well until just combined. The batter will look a little wet and sticky – that’s good!
  • Add walnuts and dried blueberries and stir until just combined (see photo). Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (because there are 24 cookies, you’ll need to bake in two batches // amount as original recipe is written // adjust if altering batch size).
  • Use a Tablespoon, small spoon, or cookie scoop to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won’t expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.
  • Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
  • Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.



*Recipe adapted from my Vegan Gluten-Free Breakfast Cookies.
*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)

Serving: 1 cookie Calories: 117 Carbohydrates: 32.4 g Protein: 3.6 g Fat: 6.3 g Saturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 29 mg Fiber: 2.3 g Sugar: 5.1 g

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My Rating:

  1. Amy Bright says

    Delicious recipe! I didn’t have any dried blueberries, so I used dried cranberries. It worked great. I also didn’t have any almond flour, so I used a full cup of oat flour (made it myself by spinning the oats in the food processor).

    My only issue with this recipe is that I ate way too many at one time. I don’t know where I put my self-control this morning. These were just too good.

  2. leigh-ann says

    hey, sorry if this has already been asked / answered, but i’m at work and only have a minute. I’m not vegan and am fine with eggs. If i want to use regular eggs vs. flax seed “eggs”, how many should i use? thanks!

    • Jessica says

      Elizabeth, i don’t know if you’ve already navigated around the bananas – but instead of bananas, I double the applesauce. They come out perfect!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill! I wouldn’t recommend using just coconut flour in place of the GF flour as it will not produce the same results! If you experiment with this recipe though, report back on how it goes!

  3. Mac says

    I am sooo excited to make these today!! Im a new mom and I have such a hard time finding healthy snacks that I can grab quickly! I’m also happy to see these are made with oats, hoping they will help with breast milk production! Thank you for your wonderful recipes!

  4. Rachel says

    These were really, really good! I processed some oats in my food processor to make the oat flour. I was a little concerned the grind wasn’t fine enough but they turned out great! Also added raisins as I didn’t have enough dried blueberrries.

  5. Nemo says

    I don’t know what happened. For some reason they didn’t turn out sweet enough. They weren’t sweet at all even though I followed the recipe. Mine taste like regular bread :0 I have no idea why? Any ideas?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm these breakfast cookies aren’t overly sweet but if you are looking for sweetness, feel free to up the amount of maple syrup!

  6. Tracie says

    My daughter has GERD and many food items bother her but these cookies don’t and she raves about how delicious they are. Thank you for testing and creating so many wonderful recipies.
    Note: I was out of oatmeal and low on dried blueberries so I substituted steel cut oatmeal for half the amount and Bob’s Red Mill Muesli (Tropical) for half.
    Delicious, will make again and again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad your daughter enjoys them, Tracie! Thanks for sharing your recipe subs!

  7. Helen says

    Would these be suitable breakfast finger food for a 11 month old baby with a peanut & egg allergy? Or would they be too crunchy?
    He only wants to feed himself, however has just 1 tooth!

  8. Janis says

    Love this recipe! Substituted the blueberries with raisins and added cinnamon. Turned out great! Much better than the other recipe I was thinking of making with a lot more added sugar!

  9. Amanda says

    Just made theses and they are so hearty and delicious! I didn’t have applesauce so I substituted pumpkin puree. I also used fresh blueberries and a dash of cinnamon! So good!

  10. A says

    These were yummy! I was pleasantly surprised I had all the ingredients on hand except applesauce and dried blueberries. I did have frozen blueberries, and pureeing those worked great as an applesauce substitute. I also used the still-frozen blueberries in place of dried, and it was good!

  11. Geneviève says

    Hi Dana,

    Do you use 1/2 or 1 cup of nut butter? I read 1/2 cup in the ingredients list but you specify that you use 1/2 + 1/2 of both almond and peanut butter.

    Many thanks,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! When we say 1/2, we mean 1/4 and 1/4 cup of both almond and peanut butter. Sorry for any confusion!

  12. SandraStwrt says

    I am not vegan but I love your recipes. I asked for and received your cookbook for Christmas last year. Anyway, I made these with a few substitutions and they’re delicious! I subbed blended apple for apple sauce, 3 tbsp chocolate chips for the nuts, and eggs for the flaxseed and water mixture. I also used 3 tablespoons honey instead of maple syrup because I dont have any. My only complaint is I would add more blueberries next time. So good! Thank you.

  13. Julie says

    I have a strong aversion to bananas. Is there something I can use instead in this and other baking-type recipes? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie! You can use extra applesauce, maybe add a little more maple syrup if needed to sweeten.

  14. Nicki says

    Ahhhh… A way to compromise with my 3 year old. She can finally have cookies for breakfast! I replaced the applesauce with canned pumpkin and used cranberries instead of blueberries, added a tsp of pumpkin pie spice, and we’ve been eating these like crazy! Thanks Dana!

  15. Christina says

    So, we keep sunflower butter in our house as a peanut free alternative. I used it in this recipe instead of the almond/peanut butter. My cookie dough turns green! Is this possibly the culprit? They taste amazing, but my kids don’t like them b/c of their color. Any thoughts?

  16. rgoldstand says

    Do you think these would be ok with the leftover pulp from making homemade almond and/or oat milk instead of using a finely ground meal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Yes you can! To turn it into almond meal: Pre-heat the oven to the lowest possible setting. Break up the almond pulp in your fingers and spread it out on a large, rimmed baking sheet. Place it in the oven and set a timer for 2 hours. When the timer goes off, check the almond pulp by rubbing it between your fingers. If you still feel some moisture, put it back in for another 30-60 minutes, or until it’s completely dry. Hope this helps!

  17. Erika says

    These look amazing! Any thoughts on how using fresh blueberries would work? My husband and I grow our own and are trying to find ways to use the bounty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erika! You could use fresh blueberries, but they make them more mushy and tender. One tip I’d recommend is to freeze your berries and then bake with them. This will prevent them from over-mushing and you’ll find that they’ll keep their shape better.

  18. Davina says

    I just made these, and they are so yummy! The whole family loves them, and it’s nice to be able to give your kids a cookie you feel good about. I would be making a second batch tonight, but I don’t have enough blueberries.

  19. Barb says

    I just made these for the first time. I used the Trader Joe’s dried mixed berries and pecans, plus, got to use the leftover pulp from my last batch of almond milk — they turned out wonderfully. I’m always running late on commute days so these will make a great grab-and-go breakfast. Thank you for another easy and delicious recipe!

  20. Amanda says

    Hi, Dana! I know these cookies are from a while back, but I just found them out this week and tried them as a weekday desert :) Boy were they good! I subbed regular walnuts for red walnuts (did you know those existed?! I found them at the coop for the same price as reg!), and subbed the dried blueberries for a conglomeration of dried currant, apricots, and ginger–and ginger did the trick! It permeated throughout the cookie and added a fun sweetness :) all these subs made for a colorful cookie, too! Thank you for this healthy cookie recipe! I will use it again.

  21. Anna Leach says

    Love your recipes! Would these be tasty and fair well with more oat flour or something else substituted for the almond meal as well as with the subtraction of added nuts? We have a nut allergy in the house and these look delicious but was wondering if you think they would fair well with some of those modifications. Would you have any suggestions for another crunchy element in place of the nut bits?

  22. Gena says

    I am not GF, so I subbed almond meal and oat flour with whole wheat flour and they still turned out delicious! Mine also cooked up in about 10 minutes, so you might want to reduce cooking time if you have a hot oven like me.

  23. sarah kleven says

    Hi Dana!!

    I only have fresh blueberries (that are a bit tart). Do you think it would be okay instead of the dried?? Or would it change the texture???

    Thankkkkkkkks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could try substituting the apple sauce for extra mashed banana? I’d say to add a second banana, mashed if you’re in a pinch! I have not tried it myself, but if you do, report back! :D

  24. Reyna says

    Hi! Would love to make these. Do you know what I would have to do to be able to add vegan protein to them? meaning, what should I add to make them work with more powder?

  25. Janice says

    Just made these for the 2nd time and they turned out so good!
    I love that they’re a bit softer like a muffin top but with dense flavour, nuts and berries like a cookie. They make for a great work snack when you’re tired of packing granola bars all the time. It’s so hard to pack just one a day!

  26. Michelle says

    Just made these, they are amazing! Very easy and delicious with a cup of tea! Thanks for sharing the recipe; it’s always so tough to find things that are tasty, healthy, easy to make, and portable for busy mornings, but these cookies really fit the bill:)

  27. Kim T says

    Whole family loves these cookies. We make them all the time. I double the blueberries & frequently mix with applesauce & a tablespoon or so of water a few hours before I make since our dried blueberries are quite dried. :)

  28. Eva S says

    These turned out great. Mine had slight variations, not on purpose but it worked!..

    -Quick oats instead of rolled oats
    -1/4c amaranth flour, 1/4c brown rice flour instead of 1/2 oat flour
    -4 drops vanilla creme stevia instead of extract
    -1 cup fresh blueberries instead of 1/2 c dried

    Made for a larger yield with the fresh berries, I’d say closer to 36

  29. Janet E says

    This is the Worlds best GF cookie recipe– I have made these many times now and each time a different variation!
    Today I am making a “carrot cake” version– Sub 1/2 C pineapple for the applesauce, add 1/2 C shredded carrots and lots of unsweetened coconut, along with raisins. No maple syrup needed— the banana, pineapple and raisins add plenty of sweetener!

    Next time I am going to do dried cherry / dark chocolate chip combo!

    can’t wait!

  30. Camille says

    Can you use frozen blueberries in this recipe? I have some leftover from last summer and am looking good or a recipe form them, and this looks awesome. Also – the Portland airport is excellent and coffee people is an on oldie but a goodie

  31. Maitland says

    Super excited to try these. However, is it possible to make this recipe but substituting the two flours with just 1-1 Gluten free flour?

  32. Mary says

    I just popped pan number two into the oven and have ate two of these already! mmm MMM!! I am in trouble lol thanks for the delicious recipe =)

  33. Megan says

    Made these last night and they are delicious. Doubled the recipe using half with blueberries and the other half I through in some chocolate chips (dark chocolate is healthy right?). These were so moist, and flavourful. Husband brought them to work this morning and they were all gone before 10am! Looking forward to making them again with new mix-ins :)

  34. Red says

    These are delicious! My husband and 2 teen age boys love them and they are harsh critics of healthy eating! Thanks for this recipe, I’m not going to be able to keep up with the demand in my house!

  35. Raina says

    These look really good. Would you have any suggestions for what to substitute for the coconut oil? I can’t digest it and so many vegan recipes call for it.

  36. Mary says


    I am not vegan but don’t eat dairy, pork or beef and am continually reducing my animal product intake. Could I use real eggs instead of flax eggs?

  37. Nancy says

    The recipe looks fabulous, just what my family needs. Easy, quick, and can walk out of the house with it. Can I use 2 eggs instead of the flax eggs?

  38. Krystal says

    I just put the second batch in the oven. And I have just devoured two muffin cookies. These are so tasty! I thought I had some frozen blueberries in the freezer, but I did not -.-; I had no other fruit on hand so I threw in some mini vegan chocolate chips. They’re still delicious and I’ll be making these again!!!

  39. Mara says

    All I can say is, “Thank you.” Thank you for making my life richer with your delicious recipes. I just made these breakfast cookies, and they are heavenly. I will be taking these to work in the mornings!

  40. Ophélie says

    I was brave and made these for a group of teenage girls – and they were a hit! It’s so good to see young’uns loving healthy fare. Thank you for sharing this recipe, you’re changing my life.

  41. Emma says

    Made these this past weekend and didn’t have any dried fruit on hand so I did thumbprints with apricot preserves in the middle- delicious! Thank you for yet another great recipe!

  42. Brenda says

    I just made these at 3:30pm on a Tuesday…takes some gumption to get whip up a batch of cookies before dinner prep but the little man isn’t feeling so great today so I’m hoping these will cure him. I am also looking forward to breakfast tomorrow!

  43. Casey says

    Hi Dana!! This recipe looks so yummy. I want to make it right now! With that being said, what do you think would happen if I made this with frozen blueberries?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’ll work, it just makes the cookies a little more tender as they melt into the batter. Good luck!

  44. Ruby O. says

    Last Christmas, I visited the Portland International Airport, where I did try “The Wonder Muffin” and it was delicious. ‘Velvet Hammer’ and the ‘Mexican Hot Chocolate’ of the Coffee People are extremely delicious and mouth-watering.

  45. Anne says

    enjoying one (two) just out of the oven. I didn’t have dried blueberries so I used 1/4 cup of frozen and 1/4 cup of sunflower seeds instead of 1/2 cup of dried berries. I didn’t go the full 1/2 cup of frozen berries because of the comments about them being wet and requiring more baking time. Mine turned out perfect at 17 minutes. Not wet at all. Wonderful recipe!

  46. Jolene says

    I LOVE this recipe! Every time I have to travel I get so annoyed since I end up eating unhealthily due to a lack of options and inflated prices for anything that IS healthy. This is a perfect recipe to make a batch before travelling or just the day to day! Love it!

  47. Suzy says

    Made these this afternoon. Omitted the nuts (husband preference) and I took the “use a tablespoon… scoop the batter” a bit to literal I guess. I ended up with 26 cookies and had to bake them much longer than 16 minutes. I’ll be close to 25. I tried one after they sat out for a while and ended up putting them back in because the centers were too moist.

    I’m thinking they are the perfect thing to take camping! Going to freeze them now and see how it goes! Great recipe – thanks!!

  48. june says

    Just made them and we’ve almost eaten the entire batch. Wonder if you could decrease the coconut oil. Have you tried? Had it with my homemade almond milk and it’s so good! I think my husband and son would have a much healthier breakfast than their bowl of cereal!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Glad you enjoyed them. You can reduce the coconut oil by adding more applesauce, but don’t go too overboard or they’ll turn out like muffins and not cookies.

  49. KJ | Om Nom Herbivore says

    haha funny in my post this week I griped about the lack of healthy vegan options in airports too :P And, cookies for breakfast?? Count me in!!

  50. Sarah says

    I love that these breakfast cookies are naturally sweetened and are easy to grab when you are on-the-go. Perfect! Thanks for sharing the recipe!!

    XO – Sarah

  51. PTally says

    I totally agree. Traveling is fun, airports not so much when it comes to finding healthy, affordable food. These cookies look delish, and an especially, great snack for traveling by car or plane. Thanks for sharing your recipe.

  52. Monique @ Ambitious Kitchen says

    OMG Dana, made a cookie very similar to this last week and we’re photographing it today. I smiled when I saw the recipe. Blueberry > all the fruits at breakfast. :) xo

  53. Rach says

    Cookies look fab! I always pack food for my journeys.I then know what I’m eating and don’t pay stupid prices.I even take an ice pack to keep everything fresh.I have never been stopped at security for carrying liquid( ice pack) strange!

  54. Amberley says

    As usual, your recipe proved not only delicious but also flexible! I completely spaced the blueberries (whoops!) even though they were on the counter the whole time. But the cookies still turned out delicious!! Though tbh now I’m calling them ‘Nut butter Oatmeal Cookies’, but we live and we learn I guess, haha.
    Thanks so much ♥
    I’ll be taking these to my 8a for a pick-me-up before my 9a… Making all the other poor calc 2 kids jealous :P

  55. Murielle says

    Hi Dana,

    As usual, these look absolutely heavenly! I just had a quick question because lately I’ve been really wanting to try some of your cookies and muffin recipes, however, many of them require almonds (either meal or ground) and I am allergic to almonds (unfortunately!!). Do you have any recommendations on what I should switch the almond meal for in your recipes?

    Thanks a lot! :)xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Murielle! You can definitely substitute another nut meal, such as walnut or hazelnut. Otherwise, try grinding up sunflower seeds, or adding more oats/oat flour!

  56. Amanda | The Cinnamon Scrolls says

    Airports are the worst. Especially LAX. Have you been through that one recently? Totally under construction, nothing to do, see, shop, or eat. I had a several hour layover there this past summer. It was horrible! I feel like if I’d had some of these blueberry breakfast cookies with me, things would have been a lot better! These look delicious and I love the touch of maple syrup!

  57. demeter | beaming baker says

    Ahh! I’ve definitely been there with the failed vegan muffins… Sometimes you really do just need to switch it up to a cookie. Cookies seem more forgiving, don’t you think? Anyway, love the simple ingredients list, as always! :) Now I have the perfect recipe for my pint of blueberries.

    • Alice says

      I don’t know if Dana has a better suggestion, but I just use extra applesauce in the same volume when I am out of bananas. It seems to work fine for me!

  58. Alice says

    It’s amazing how little added sugar you need when you use applesauce, banana, and vanilla extract all together! Just three tablespoons of syrup for 24 cookies! Amazing!

  59. Lauren says

    Just made these into muffins!!!! I had to bake them for 30 minutes total — they turned out amazingly delicious ?❤️ Thank you for existing and creating the most amazing recipes!! Xo

  60. Dana says

    Where can I find UNSWEETENED dried blueberries? I have looked everywhere and just can’t seem to find them! I’d love if it you have a recommendation of where I might be able to get some!

      • dana says

        They aren’t, I wish the were! I have looked everywhere, even whole foods does not carry. I guess I will have to result to ordering them online. Thank you anyways!


    • Kellie says

      I used frozen organic blueberries, defrosted, and worked beautifully. Used peanut butter with no almond butter and couldn’t taste the peanut butter at all.

  61. Laura says

    I’m really excited to try these. I’m interested to see if you could adapt this recipe to a cranberry orange flavor with dried cranberries instead of blueberries.

  62. Melinda says

    I find that airports are getting more healthy options. Check out Lemonade if you’re ever in LAX, great healthy options. Also, Fresh Healthy Express in Atlanta and you can just about always find fresh fruit and a decent salad. Now, you will pay an arm and a leg, but that’s the airport for you.

    These cookies looke awesome by the way, I’ll pin for later. I’ll have to figure out an almond alternative but I think PB would be weird. Thanks!

  63. Moira says

    These look fantastic! I’m also definitely going to check out Coffee People the next time I’m at PDX! I flew in and out late over the weekend and nothing was open!

  64. Karuna says

    They look really good! I’m wondering if there is a substitute for oats I could use in your recipes. Oats are the one food that bothers me whether they are with or without gluten. You use oats a lot and I always drool when I see the pictures of those delicious items so I thought I would put the possibility of having oat alternatives into your mind when you are thinking of ingredients.

    • Flow and Function says

      Hi Karuna!

      I often substitute quinoa flakes instead of oats as these have a similar texture (a little on the thinner side) with a slightly nutty flavour that quinoa is known to have.
      I have just made these with oats, and if they go well I’ll give quinoa flakes a go and let you know! ?

  65. Christina says

    This recipe is very timely for me as well! Will be traveling to Mexico next month & eating out being GF, Dairy Free & Nightshade free is a challenge! These will make a perfect breakfast/travel snack! I would assume they could be frozen?

  66. Noel Loranger says

    Hey Dana,

    I love all of your recipes! This one looks beyond amazing! I have a question though how do you store all of your dry goods in your pantry. I imagine that its beautiful like all of your work! Just looking for some tips! Have a wonderful Day!

    Xoxo – Noel

  67. Lorna Rose says

    Oh yum!! I was just telling my boyfriend last night about breakfast cookies. He downs coffee on the way to work at 5am and doesnt eat until noon, so I asked if making breakfast in the form of a cookie would work ? Making these tonight! xo

  68. Trina and Tina says

    Eating healthy and travel is virtually impossible. Whipping up a batch of these may be the waistline savior! Thanks for sharing!

    • Tom ~ Raise Your Garden says

      Agreed! On the way back from my honeymoon, ate at one of those soul food deep fried airport restaurants and my gut was outta whack for a week! Should have eaten the almonds I had packed. Opps. These “cookies” are especially awesome when you are in a big hurry to get somewhere in the morning and have to get the 2 kids in carseats and be off! So you throw them a couple of cookies and everyone is happy =)

  69. Leah @ Grain Changer says

    These breakfast cookies look like THE perfect travel snack (or actually, perfect snack period). Love the addition of dried blueberries to! Lots of travel coming up for me this spring, so these will surely be in my oven non-stop :)

  70. Celeste | The Whole Serving says

    I’m with you on airports, why do we have to overpay for the simple things, and for those of us with special diets, it’s sometimes difficult to find good food. Your cookies look tasty and easy, the perfect combination.