Blueberry Lemon Zest Breakfast Cookies

I LOOOOOVE breakfast. If I could, I would go out to breakfast every single day.
My husband could care less about breakfast (which secretly breaks my heart) but anything that I make that has the word 'cookie' in it - he goes crazy for.

That is why these breakfast cookies are soooo good!

I love anything with a blueberry and lemon combo - the little bit of tartness is just so refreshing. And these are egg-free and dairy free, they can be make gluten free, and maple syrup is used to sweeten then instead of any processed sugars.

These are super easy to make, bake for just 20 minutes. And its a great on-th-go breakfast too if you have busy mornings.

And lastly, this recipe is from Love and Lemons Cookbook - if you love a little bit of lemon in anything like I do, you will love these recipes too.

Give these breakfast cookies a try!!


Blueberry Lemon Zest Breakfast Cookies

Ingredients:

  • 2 tablespoons ground flaxseed (flaxmeal) + 5 tablespoons warm water
  • 1 cup oat flour (made with 1 1/4 cup ground oats) **I just used 1 cup regular flour because I didn't feel like taking out my food processor :)
  • 1 cup whole rolled oats
  • 1/2 cup almond flour
  • zest of 1 lemon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup almond butter
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/3 cup chopped walnuts
  • 3/4 cup blueberries
Instructions:

  1. Preheat oven to 350℉ and line a baking sheet with parchment paper
  2.  In a small bowl, add ground flaxseed (flaxmeal) and warm water and set aside for 5 minutes to let the mixture set (this will replace your eggs)
  3.  In a separate bowl, stir together flour, rolled oats, almond flour, lemon zest, baking powder, baking soda, sea salt, and cinnamon
  4. Add in the coconut oil, maple syrup, flaxmeal mixture, and almond butter (I warmed my almond butter up a little in the microwave so that it would stir in a little bit easier)
  5. When all is stirred in and combined, fold in the walnuts and blueberries
  6. Scoop a spoonful of batter in shape like a cookie, and place on parchment paper. Bake in over for 20 minutes. Enjoy!!




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