Allergy-Friendly Blueberry Chia Vanilla Breakfast Cookies

An allergy-friendly breakfast cookie that you kids will love! Dairy free, gluten free, eggless, soy free and no tree nuts. And easy for moms to whip up an serve!



  1. Preheat oven to 350 degrees
  2. In a small bowl, combine the chia seeds and water. Let sit at 5-10 minute to let the chia seeds soak up the water. This will be your egg replacement
  3. In a large bowl, combine the oats, collagen powder, flour, and baking soda
  4. Add the maple syrup, coconut oil, vanilla extract, milk, and chia egg mixture. Mix until combined
  5. Fold in the dried blueberries (you can use fresh blueberries, these will bake into the cookie differently, causing the blueberries to be more ‘wet’ in the cookie rather than the dried blueberries, which bake cleaner)
  6. Using wet hands, take roughly 1/3 cup of the mix and mold into cookies. Place on a parchment-lined or greased baking sheet
  7. Bake for 20-25 minutes