<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=2244900969112445&amp;ev=PageView&amp;noscript=1">

Blueberry Muesli Breakfast Cookies

5 Minute Read

Written by Abby

Fuel your day with these Blueberry Muesli Breakfast Cookies made with nutritious ingredients like whole grain oats, cashews, blueberries, and naturally sweetened with medjool dates. An easy and healthy, make ahead breakfast! Vegan, Refined Sugar Free, Gluten Free + Dairy Free option.
 
We are so excited to share we teamed up with Michele's Granola to create this absolutely delicious Limited Edition BLUEBERRY DATE SUNRISE TOASTED MUESLI. We’ve gently toasted hearty oats and cashews to bring out their golden, nutty essence, balancing them with a bounty of Joolies Organic Medjool Dates and blueberries for a flavor as uplifting as the dawn. This special batch is sweetened only with fruit—no refined sugar added!
 
date breakfast Cookies

Cookies for breakfast? When they’re bursting with the wholesome goodness of whole grain oats, naturally sweet Joolies Dates, toasty nuts, and nutrient-packed seeds, it’s a yes for us! These vegan Blueberry Muesli Breakfast Cookies are the perfect pairing with your morning coffee☕ or tea🍵 They also make a great portable snack when you need a quick bite of energy!

The Toasted Muesli adds a wholesome crunch and just the right amount of natural sweetness to these satisfying breakfast treats. And because you can use either frozen or fresh blueberries, you can enjoy these Breakfast Cookies all year round! They can also be made gluten-free--just swap out the wheat flour for a gluten-free version. We promise they will taste just as yummy!😊 

medjool dates 

Ingredients you'll need:

    1. All-purpose flour
      • This acts as a great thickener which will give us that perfect cookie dough texture! You can substitute with 1:1 Gluten Free flour if needed.
    2. Butter
      • You want this to be softenednot melted! Melting the butter will cause the cookies to turn out super flat (and sad🙁). As an alternative you can use a vegan butter or coconut oil.  We recommend using unsalted butter.
    3. Coconut Sugar
      • To get the sweetness we all love, while keeping it refined sugar-free, we added a little bit of coconut sugar. You can use brown sugar here too.
    4. Limited Edition Blueberry Date Sunrise Toasted Muesli
      • A toasted blend of oats, cashews, sweetened naturally with Joolies organic medjool dates and blueberries that adds a delicious subtle crunch to our cookies.
    5. Cocojune Pure Coconut dairy-free yogurt
      • This helps to keep our cookies moist and from drying out. You can substitute with Greek yogurt if desired. 
    6. Date Syrup
    7. Blueberries
      • Frozen blueberries will work also--just make sure there is no added sugar, sometimes they'll sneak that in 👀 
    8. Baking Powder
      • Despite being such a small ingredient, this little leavening agent is essential to getting the cookies rise and bake up!
    9. Cinnamon + Salt + Vanilla
      • These help to compliment and enhance the flavor of the cookies. 
 
If you make these tasty breakfast cookies, be sure to tag us on Instagram and Pinterest so we can see all your date-able recreations! And you can always comment below! 
 

More Baked Goods You'll Love

 

 BLUEBERRY-BFAST-COOKIES-PIN

 

Blueberry Muesli Breakfast Cookies

Vegan, Dairy-Free, Refined Sugar-Free

  • prep time: 15 minutes
  • bake time: 25 minutes
  • total time: 40 minutes
Servings: 18
 
INGREDIENTS:
  • ¾ cup vegan unsalted butter (we used Earth Balance)
  • 1 cup brown sugar or coconut sugar
  • 1 tsp vanilla extract 
  • 2 cups all-purpose flour 
  • 2 ½ cups Limited Edition Blueberry Date Sunrise Toasted Muesli
  • ½ tsp salt 
  • 1 cup frozen or fresh blueberries
  • ½ cup Cocojune Organic Pure Coconut dairy-free yogurt (or other unsweetened non-dairy or dairy yogurt)
  • 1 tsp baking powder 
  • ¼ cup date syrup 
  • ½ tsp cinnamon 
 
DIRECTIONS:
  1. Preheat your oven to 350 degrees. 
  2. In a standing mixer (or using a large bowl with a hand mixer) combine butter, brown sugar, vanilla, blueberries, yogurt and date syrup, mixing for 30 seconds on low speed.  
  3. Add in flour, muesli, salt, baking powder and cinnamon. Mix for 30 seconds. 
  4. Portion out about 2 tablespoons of dough per cookie onto a sheet tray leaving about 3 inches between cookies. You should be able to fit about 6 cookies per tray.
  5. Bake for 25 minutes. If the cookies are very soft, add another 2 minutes to the bake time, keeping in mind they'll continue to firm up as they cool.
  6. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Allow to cool at least 30 minutes before eating

Store in a tightly sealed container up to 3 days, and store in the fridge for up to 10 days. You can also freeze tightly wrapped dough or baked cookies up to 2 months.