These Peanut Butter Blueberry Breakfast Cookies are oaty, peanutty and so easy to make. Filled with crunchy peanut butter and blueberries, they are naturally vegan, gluten-free and wholesome.
If you just love cookies for breakfast, then these are perfect for you. They are made with every-day breakfast staple ingredients but turned into something seriously drool-worthy in a cookie form. They are easy and quick to make, and require zero chill time, so they really are ready in 20 minutes or less. I have used my very favourite Califia Farms Oat Barista Blend – my go-to oat milk for coffees, cakes and all breakfast recipes… and now for these cookies.
Why will I love these cookies?
These cookies are delicious, they are:
Peanut buttery, oaty and moreish
Packed with good-for-you ingredients
Require 6 (or 7) basic ingredients for the cookie dough
Naturally vegan and gluten-free
Easy and quick to make
Require zero chill time
Fun to make and fill with peanut butter and blueberries
The best cookies-for-breakfast situation
If you already love the sound of these cookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
These are made with simple ingredients:
Peanut butter: this recipe requires smooth and crunchy peanut butter, if you have them. Use a runny, smooth peanut butter for the cookie dough and then the crunchy one for filling the thumbprints. If you don’t have crunchy, then you can use smooth for the filling as well.
Coconut sugar: I love using coconut sugar as it’s naturally caramel-like in flavour and colour. You can use other sugars, if you prefer, like golden caster or half white and half light brown sugar.
Oat milk: I use the Califia Farms oat barista drink as it’s creamy and smooth but you can use your favourite dairy-free milk.
Vanilla essence: this is optional for added flavour.
Oats: use most of the oats to grind down into a flour and save the rest for adding in whole to add texture to the cookies.
Vegan vanilla protein powder: this turns these cookies into a great source of protein in the mornings (or afternoons). I use the Macromike vanilla buttercream protein or the caramelised white chocolate one, too. You can save with my code AMB-AMY off everything.
Baking powder, bicarbonate of soda and salt: for rise and flavour.
Blueberries: for adding on top. You can use other berries, if you prefer.
How do I make them?
These cookies come together in one bowl:
Whisk together the wet ingredients: till smooth.
Add in the dry ingredients: and stir again.
Fold in the oats: and divide into 10-12 balls.
Squash each cookie dough slightly with your fingers: onto a baking tray.
Bake for 8 minutes: turning halfway through until golden brown.
Make an indent into each cookie: for the filing.
Allow to cool fully before moving the cookies: I use a spatula to ease them off the trays.
Fill with peanut butter and top with blueberries: and they are ready to eat.
How long do they last?
These cookies will keep for 3-5 days in the fridge in a sealed container or up to 1 month in the freezer. Allow them to defrost before eating.
Are these gluten-free and nut-free?
These are naturally gluten-free, just check that your oats and oat milk are gluten-free. To make them nut-free, choose tahini or sunflower seed butter instead of peanut butter, although the flavour will change slightly.
What other cookies and cakes can I make?
If you are looking for more wholesome bakes, how about my:
These Peanut Butter Blueberry Breakfast Cookies are oaty, peanut buttery and so easy to make. Filled with crunchy peanut butter and blueberries, they are naturally vegan, gluten-free and wholesome.
For the Cookies:
120g peanut butter, smooth
120g coconut sugar
90ml oat milk
1 tsp vanilla essence, optional
180g oats, divided
50g vegan vanilla protein powder
½ tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
100g peanut butter, crunchy
Preheat the oven to 160Fan/180*C and line one or two large baking trays with parchment paper.
Make the oat flour: blend 130g of oats into a fine flour-like consistency and leave the other 50g whole. Leave to one side.
To a large mixing bowl, whisk the peanut butter, coconut sugar, oat milk and vanilla till smooth. Now add in the oat flour, protein powder, baking powder, bicarbonate of soda and salt and stir to a sticky dough. Fold in the oats.
Scoop into 10-12 cookie dough balls (about 50g each) and flatten them into rounds on the tray, they do not spread much.
Bake in the oven for 8 minutes, turning the tray around half way through. Immediately from the oven, press a tablespoon measure or similar (or your thumb) into the middle of each cookie to make an indent. Allow to cool fully on the trays.
If needed, loosen the cookies from the trays with an angled spatula.
To fill the cookies: spoon the peanut butter into the indent or thumbprint and top with 3 blueberries each.
Eat straight away or keep in a sealed container for 3-5 days or in the fridge for up to 1 week. You can freeze the un-filled cookies for up to 1 month and allow to defrost before filling.
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I look forward to hearing what you think of these Peanut Butter Blueberry Breakfast Cookies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With PB & blueberry cookie love x
p.s. the recipe was first made with Califia Farms, who I love and naturally use every day and this blog post is not sponsored.