Real Life Paleo

Blueberry Breakfast Cookies

The past few days our home has been filled with friends as we celebrate the release of Beyond Bacon. We love to party and accordingly have happily hosted many house guests and enjoyed filling the bellies of each of them as we get to sit around and take the rare opportunity to chat and laugh together, face to face.

If you haven’t been following along on Instagram (why not? it’s the BEST social media!) we’ve had the pleasure of visiting with Bill & Hayley of Primal Palate, Lea from Paleo Spirit, our bud & photog Aimee and family, and the adorable Brent and Heather from Virginia is for Hunter Gatherers (who happen to be this month’s USWM Featured Chefs and if you don’t already like and follow them, you should!). And on Friday morning, the morning of our big release party (post coming soon, check out these photos while you wait), we had Russ from The Domestic Man, Sarah from The Paleo Mom and George from Civilized Caveman Cooking Creations all roaming the kitchen with empty bellies awaiting magic to happen.

So, I sat down with my best underage kitchen helpers and roamed the internet for a recipe of something that met all of our individual dietary needs that we also had all the ingredients for. Of course, we didn’t find exactly what we wanted… So what do recipe developers do when they want something specific? We make it of course!

Blueberry Breakfast Cookies at PaleoParents

This recipe is adapted from the autoimmune protocol. It is specifically almond-free because Sarah cannot have almonds. The egg could easily be left out if subbed for a flax egg or applesauce, but since ours were from Polyface the high quality doesn’t bother us in baked goods.

I wasn’t planning on blogging it until George informed me today that he’d eaten the last of the batch and told me I needed to edit photos and make this post for you all. I told him I was thinking maybe it wasn’t blog worthy and he became a bit insistent, and if you know George you know better than to argue with him. He even took his own photo (with our camera) of the cookies to ensure we could post them. So, here it is.

Blueberry Breakfast Cookies by PaleoParents and CivilizedCaveman


Blueberry Breakfast Cookies

Yield: 1 dozen cookies



  1. *Create a fine nut flour with the sunflower seeds, cashews and walnuts. If you don't have a high-powered blender or food processor and don't have an issue with it almond flour would be a suitable substitute.
  2. *In a separate bowl, cream together the wet ingredients (lard, maple sugar, egg and lemon).
  3. *Add the nut flour, tapioca flour, baking soda and cream of tartar to wet ingredients and beat until just combined.
  4. *Gently fold in the blueberries to the mixed batter.
  5. *Drop the dough onto a greased or lined cookie sheet and bake at 350 degrees for 13-15 minutes, or until golden brown on top.
  6. *Allow to rest for a few minutes before transferring, which will allow the cookies to set-up a bit.


Note, these are soft, chewy cookies. The dough will be loose but they bake up with a bit of a fluff to have a fresh, summery flavor and are best enjoyed warm out of the oven. If you have leftovers room temperature for a day or two is OK but otherwise should be chilled. Also, don't forget that the chlorophyll in sunflower seeds will react a bit and perhaps cause a slightly green hue to your cookie - as you seen, ours were normal.


Blueberry Breakfast Cookies by PaleoParents

We served ours with a veggie-rich egg scramble and pounds (yes, plural) of bacon. One cookie for each of us was just the right finish!

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  • Michelle Sobczak-Roe

    Do you think these would still turn out with just the sunflower seeds? The kiddies and I can’t have any tree nuts and hubby just does not like nuts but this sounds great and what a way to get the kids to have a healthy breakfast : ) Thanks.

  • Michelle Lee

    What can you substitute for lard? Would coconut oil work?

    • Coconut oil may not work. Better would be palm shortening or butter!

  • Liz S.

    Where would be a good place to buy good lard? I have a source for pastured pigs, but they are a type that does not produce a lot of fat for lard, according to the lady that raises them. I desperately want LARD too! But since she is my friend, and gives me a price that makes the pork actually attainable for us…I’ll take what I can get and try to get the lard elsewhere! 😉

    • We’ve got all that info in Beyond Bacon! 🙂

  • Leah

    Are these best made with fresh blueberries or would frozen or thawed be ok? They are not in season in Australia at tge moment but i have plenty of them in the freezer.

    • If you use frozen it’s going to stain the cookies blue and the moisture will need to be strained out after fully thawed, but otherwise should work

  • Tbear

    Hey Stacy or Matt, If I were to sub Almond flour do you know how much flour the mixed seeds/nuts made?

    • I’d do loosely packed of the same volume 🙂

      • Michelle

        So since you are using 2 cups of nuts, 2 cups of almond flour would work? Would coconut flour work too?

  • Elaine

    I am cooking for a diabetic. How many carbs are in the batch of cookies? Can truvia be substituted for the maple sugar? These look like that are very tasty.

    • We don’t have nutritional information since it’s not the focus of the blog, and I wouldn’t recommend truvia since it’s chemically based. I would suggest leaving out the sweetener entirely, maybe adding half of a really ripe banana or a couple dates might work too – although they’ll be even softer then.

      • Stacey Bennett

        Stevia is a better choice for diabetics, even if many do not consider it paleo. Bananas and dates tend to raise blood sugar. Berries are usually okay for most diabetics, but they have to be careful with most fruits as they are pure fructose. As always, you have to do what’s best for your own body and health conditions. Cookies look delicious! Thanks for all you do.

    • Kissy

      Instead of truvia (read the label and you will see all the yucky ingredients) you can try Now brand liquid stevia extract (2 ingredients on the label stevia extract and a little alchohol) or you can also buy alcohol free liquid stevia that has nothing but stevia in it. I don’t think stevia is bad for you but I do think the stuff they put in it especially the powders are really bad for you. This will be high in carbs because it is sunflower seeds, cashews, fruits etc. however the carbs are complex not simple carbs. Here is a recipe calculator you can type the recipe into for nutrition info:

  • Pamela

    Does anyone know roughly what the ground volume of the sunflower and other nuts ended up being? I can eat almond flour on occasion and I’d prefer to swap it out in this case. Looks like a delicious recipe and on-the-run breakfast. Thank you for posting! I’m not kidding, I got tears in my eyes reading your book release party post. I’m so happy for your success.

  • erinpb

    Hi, I do not have maple sugar on hand, would organic coconut sugar be suitable? Also wondering if the “dough” can be prepped and then used later to cook?

    • Chuck

      I used coconut sugar and they turned out delicious.

  • Tina

    News Flash from Blueberry Country (NJ): These blueberry breakfast cookies are fantastic!!! …Already have the recipe committed to memory.

  • Spheni

    Just curious if you can substitute for sunflower seeds. I’m allergic.

  • momo ni

    waw i ll got the recipe and go and cock nowwwwwww

  • Theresa

    Awesome cookies!!! I used frozen blueberries, did not defrost them prior to putting them in the dough and they turned out great.

  • JJ

    Tasty! I forgot the tapioca flour 🙁 somehow read through the recipe twice and still missed it but they’re still good – just crumbly lol