Ingredients
+ 5 tablespoons warm water
(made from 1¼ cups whole rolled oats*)
additional
zest of 1 lemon (about ½ tablespoon)
**
melted
Oatmeal Breakfast Cookies
Love and Lemons (Jeanine Donofrio)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 10 min | 20 min | 30 min | 1 |
These healthy oatmeal breakfast cookies are my favorite grab-and-go breakfast! Soft & puffy like muffin tops, they're vegan, gluten-free, dairy-free, and absolutely delicious.
breakfastsnack
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Recommended Equipment
Large bowl
Parchment paper
Baking sheet
Medium bowl
Wire rack
Small bowl
Oven
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
2 tablespoon Ground Flaxseed + 5 tablespoons warm water
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.
1 cup Oat Flour (made from 1¼ cups whole rolled oats*)1 cup Whole Rolled Oats additional0.5 cup Almond Flour Lemon Zest zest of 1 lemon (about ½ tablespoon)0.5 teaspoon Baking Powder 0.5 teaspoon Baking Soda 0.5 teaspoon Cinnamon 0.5 teaspoon Sea Salt
In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
2 tablespoon Ground Flaxseed + 5 tablespoons warm water0.5 cup Creamy Natural Almond Butter **0.25 cup Coconut Oil melted0.5 cup Maple Syrup
Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
0.33 cup Walnuts 0.75 cup Fresh Blueberries
Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 to 10 minutes and then transfer to a wire rack to finish cooling. If you take them off the sheet too soon, the cookies may fall apart.
When cookies are completely cool, they can be stored in an airtight container or frozen.
Oatmeal Breakfast Cookies
Love and Lemons (Jeanine Donofrio)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 10 min | 20 min | 30 min | 1 |
These healthy oatmeal breakfast cookies are my favorite grab-and-go breakfast! Soft & puffy like muffin tops, they're vegan, gluten-free, dairy-free, and absolutely delicious.
breakfastsnack
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Large bowl
Parchment paper
Baking sheet
Medium bowl
Wire rack
Small bowl
Oven
Ingredients
+ 5 tablespoons warm water
(made from 1¼ cups whole rolled oats*)
additional
zest of 1 lemon (about ½ tablespoon)
**
melted
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
2 tablespoon Ground Flaxseed + 5 tablespoons warm water
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.
1 cup Oat Flour (made from 1¼ cups whole rolled oats*)1 cup Whole Rolled Oats additional0.5 cup Almond Flour Lemon Zest zest of 1 lemon (about ½ tablespoon)0.5 teaspoon Baking Powder 0.5 teaspoon Baking Soda 0.5 teaspoon Cinnamon 0.5 teaspoon Sea Salt
In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
2 tablespoon Ground Flaxseed + 5 tablespoons warm water0.5 cup Creamy Natural Almond Butter **0.25 cup Coconut Oil melted0.5 cup Maple Syrup
Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
0.33 cup Walnuts 0.75 cup Fresh Blueberries
Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 to 10 minutes and then transfer to a wire rack to finish cooling. If you take them off the sheet too soon, the cookies may fall apart.
When cookies are completely cool, they can be stored in an airtight container or frozen.