Blueberry, Lemon and Coconut Breakfast Cookies

It’s difficult for me to describe these wee morsels.  They are for breakfast.  They are shaped like a cookie but fluffy inside like a muffin.  They are sort of scone like but the texture isn’t flaky like a traditional scone might be.  You can eat them plain.  You can eat them with jam.  You can eat them on a train or even with ham.  Ok, maybe not with ham.  Anywhoo….  One of the grains I love to eat that falls outside the paleo guideline is oats.  You can get them certified gluten free and they have a wonderful taste and texture.  Plus, they’re pretty good for you!  You can read more about the health benefits of oats at Health Canada.

Blueberry Lemon breakfast cookie #glutenfree

I love to have things that are easy for the kids to grab on their own (read…no cooking at 7am for mama) and that are more nutritious than cereal.  Each cookie is about 350 calories and these calories are GOOD calories.  22g healthy fat. 8g protien. 7g sugar.  Not bad for a cookie you eat in the morning.  Perfect for growing brains and bodies.  Plus….blueberries!  You can’t go wrong with blueberries.  I added chia seeds for an extra nutritional punch but you can leave them out if you don’t have any.  If you don’t have coconut oil, you can use butter – I prefer coconut oil because butter and most dairy products bothers Nate’s tummy.  If you’re interested, this article at the Globe and Mail is a well balanced source of info on coconut oil.  Ok.  Recipe time.

Blueberry, Lemon and Coconut Breakfast Cookies

Blueberry, Lemon and Coconut Breakfast Cookies

Yield: 8
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes


  • 1 cup quick cooking oats
  • 1 cup oat flour
  • 1/2 cup almond flour or meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1/2 cup melted coconut oil or butter
  • Zest and juice from 1 lemon
  • 1/4 cup maple syrup
  • 1 cup blueberries
  • 1/2 cup unsweetened coconut flakes
  • 2 tbsp chia seeds


Preheat oven to 350 F and prepare a cookie sheet with parchment paper

In a large bowl, mix all dry ingredients

In a medium bowl, whisk the eggs and add other liquid ingredients.

Pour wet into dry and mix well to combine. Mixture should thicken slightly as it sits. Let sit for 1 or 2 min.

Spoon batter onto the cookie sheet and try to keep it in a rough, cookie round shape. Batter will puff and spread a bit as it bakes.

Makes 8 medium, 6 large or 10 small cookies.

Nutrition info is based on medium sized cookies.

Bake for 15-20 min until edges are slightly browned


Store leftovers in a cookie jar with a loose fitting lid

Nutrition Information:

Amount Per Serving: Calories: 350 Sodium: 124mg Carbohydrates: 28g Sugar: 7g Protein: 8g

We are heading out on a road trip later this summer and these will be perfect for packing along.  They’re easy to eat on the go, filling and don’t require dishes.  Plus they taste great too.  I’d like to do some flavor variations on these.  I bet pecan chocolate chip would be amazing.  Maybe raspberry lime?  YES.  Raspberry lime would be awesome.  Must try those!  I hope you do too – let me know what you think.


These super yummy breakfast cookies are #dairyfree and #glutenfree but your kids will eat them up!  I like mine with a bit of raspberry jam.



  1. […] These will be perfect to eat as we are leaving home or our hotel room.  The kids wont’ need bowls and spoons for cereal and they don’t take up much space or require any clean up. Get the recipe for my Blueberry, Lemon and Coconut Breakfast Cookies. […]

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