Blueberry Lemon Zest Breakfast Cookies

Blueberry Lemon Zest Breakfast Cookies on a cooling rack with parchment

Here’s how much I love these cookies: after I finish typing this post, I’m going to go downstairs to the kitchen to make more. I like to store stashes of these cookies in the freezer because they’re a perfectly portioned daily breakfast for me. The freezer is also a great way to hide them from Jack, who would otherwise eat one every time he walks past the kitchen counter 🙂

These cookies are both vegan and gluten free. They have fiber from the oats, protein and healthy fats from the almond butter, and they’re naturally sweetened with maple syrup. Who wants to eat a bowl of oatmeal when you can eat a cookie for breakfast!? Ok, if you’re an oatmeal lover, maybe don’t answer that.

Blueberry Lemon Zest Breakfast Cookies This recipe is a revamped version of my Carrot Quinoa Oatmeal Breakfast Cookies. They have been a fan favorite (and family favorite) for years now. This time: blueberries! lemon zest! I just love these bright late-summer flavors in combination with the almond butter and cozy cinnamon. This recipe also happens to be less time consuming to make than the carrot cookies because tossing in blueberries is a lot quicker than grating carrots!

Blueberry Lemon Zest Breakfast Cookies Blueberry Lemon Zest Breakfast Cookies batter in a bowl

These cookies get lightly crisp on the bottom, but as you’ll see, they’re pretty puffy – more like a muffin top than a flat/crispy oatmeal cookie. They’re big and substantial, but not too dense and not at all dry. Almond butter binds them together giving them a wonderfully nutty flavor and texture.

Blueberry Lemon Zest Breakfast Cookies Blueberry Lemon Zest Breakfast Cookies

Happy Friday baking!

5.0 from 4 reviews
Blueberry Lemon Zest Breakfast Cookies
Prep time
Cook time
Total time
Serves: 12 large cookies
  • 2 tablespoons ground flaxseed + 5 tablespoons warm water
  • 1 cup oat flour (made from 1¼ cups whole rolled oats)*
  • 1 cup (additional) whole rolled oats
  • ½ cup almond flour
  • zest of 1 lemon (about ½ tablespoon)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup almond butter
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup
  • ⅓ cup walnuts
  • ¾ cup fresh blueberries
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  3. In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
  4. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
  5. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
  6. Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 22 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  7. When cookies are completely cool, they can be stored in an airtight container or frozen.
*To make the oat flour, use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup.

If you are gluten free, be sure to use certified gluten free oats.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Susan on said:

    These cookies sound very good, but for me they would have to be a snack rather than breakfast because they have nowhere near enough protein to make breakfast for me. 🙁

  2. Rose on said:

    Hi, these look great and I plan on making them, but just wanted to make sure: you say they’re a revamp of your carrot quinoa cookies (which I LOVE), but there’s no quinoa in this recipe. Is that correct? Or is the quinoa missing on the ingredient list? Just want to double check. Thanks!

    • Correct, no quinoa in these (sorry of that was confusing!) it’s just a similar style cookie 🙂

      • Rose on said:

        Thanks for your quick reply, Jeanine – helpful since I’ll shop for ingredients tomorrow. Once I’ve made these, I’ll let you know and rate…although, as with so many of your recipes, I know they’re going to get five fabulous stars!!

        • Rose on said:

          Hey there, me again. So I made these and they’re finally cool enough to taste. Just as I suspected, Jeanine, DELICIOUS!! I have to admit that I pretty much doubled the amount of blueberries because…well…BLUEBERRIES! I also left them in the oven longer than you indicated, not because they needed it, but because I prefer a more solid cookie. You’re right when you say they’re more like a muffin top. Definite keeper of a recipe. Yum! Thanks so much!

          • Hi Rose! Yay, I’m so glad you loved them!!!!

    • Bruce Howell from on said:

      As a dentist, appreciate a receipt that tastes good but is healthy for the body without much hard to our teeth. Thank you.

  3. Brittany Audra @ Audra's Appetite on said:

    I love lemon and blueberry flavors together! Not to mention that these are made with oats and oat flour…AND freezer friendly! 🙂

  4. Patricia on said:

    These look wonderful! Quick question – what would you substitute if you are not a fan of coconut oil? Also, do you think any other type of nut would be good in these?

    • Hi Patricia, if you don’t like the taste of coconut, you could use refined coconut oil (vs. un-refined coconut oil). One tastes coconut-ty and one doesn’t. I think a mild/neutral flavored olive oil could work here too, or any neutral oil (sunflower, grapeseed). You could do pecans instead of walnuts, they have a similar texture. Hope that helps!

  5. Hi Barb,

    Counting calories, etc, has led to unhealthy eating habits for me personally in the past so it’s probably not something I’m going to add here. I hope you enjoy the free recipes anyhow! There are lots of calculators online or other food blogs that provide this kind of information. Thanks for understanding.

  6. Ruth Cherry on said:

    Will frozen blueberries be okay? thanks.

    • I think they will be fine, the cookies just might look a little more blueish since frozen berries’ juices are a bit messier. They’d also work with dried blueberries or dried tart cherries. Hope that helps!

  7. Wildflowerfox on said:

    These look delicious, I cant wait to try them!
    Thank you for the recipe!

  8. Gabby from gritandgratitude_ on said:

    Hi! I made these cookies the other day because I’m obsessed with anything that has both blueberry and lemon. The recipe was super simple and straightforward which makes the process that much easier and enjoyable. & they taste delicious. I’m planning on storing them to snack on throughout the week.

    Thanks so much for this recipe,
    Gabby K. (@gritandgratitude_)

  9. Angelica on said:

    Would this recipe work if I used dried blueberries? They look so good!

    • yep! They’re good with dried tart cherries too!

      • Angelica on said:

        That’s a great idea! Thank you. Would you use the same amount of dried blueberries?

        • you could do roughly half the amount since dried berries will take up less volume in the measuring cup compared to fresh – it’s all personal preference 🙂

  10. Ali from on said:

    I love making gluten free vegan treats for my 2 year old son, Levi and having him help me in the kitchen, too. I love the flavor profile of these–the way the tartness of the lemon cuts through the richness of the almond butter, coconut oil and walnuts and the blueberries taste really fresh and sweet. However, my cookies were really crumbly when they came out of the oven. I haven’t worked with flaxseed much and am wondering if maybe I didn’t incorporate it well enough–I did not add them last, per your instructions but had just put them in with the other wet ingredients as I was reading through the list (bad habit of mine that I have to break, especially with the rigors of baking). The other thing is we live in the Rocky Mountains outside of Aspen at 7,000 feet so baking is just tough here in general and everything goes from raw to overcooked. It’s really hard to achieve that light + fluffy thing with baked goods. I’m not vegan, so I could use eggs instead. Any advise there?

    • Hi Ali!

      First things first – I’d try baking them longer. They won’t dry out, but they’d firm up and I’ve found that oat flour cookies benefit by being baked longer than regular flour cookies. The only time I’ve had these crumble is if I didn’t bake them long enough.

      I’d definitely thicken the flax and water mixture before adding. It becomes gooey and egg-like. (Alternatively, I think you could use 1 egg, but I haven’t tested this).

      Third, I’ve never baked at high altitude so I’m sorry I can’t be more helpful about that!

      Let me know if baking them longer does the trick. Hope this is helpful!

  11. kodeqq from on said:

    yeay , i can finish this homemade cookies by my self , thanks to whoever made this lovely genius recipe. i appreciate <3

  12. kelly on said:

    Have to comment bc I’ve made these 4 times now and have been recommending the recipe to lots of friends. These are amazing! I use frozen wild blueberries from Trader Joe’s and an egg rather than the flax egg replacement. Curious about trying out seasonal variations–pumpkin, apple, etc. Thanks for such a winning recipe!

  13. Maureen from on said:

    These breakfast cookies also double as comfort food! As an aside, I like how you photographed the ingredients in separate containers.

  14. Alison on said:

    Delicious! Made these last night and had them at breakfast and also snacked on them all day! LOVE lemon and the combo with blueberries is perfect. I’ll be making these again soon!

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